Flank steak is one of those beef cuts that is often overlooked simply because people are aware of how tender and flavorful it can be when cooked right. In this recipe from All Fired Up: Smokin' Hot BBQ Secrets from the South's Best Pitmasters (Oxmoor House, 2013), acclaimed pitmaster Troy Black and the team at Southern Living hit it out of the park by slicing the flank steak thinly to create grab-and-go lemony beef skewers.Read More
While the base of this dish is a flavor packed coconut and curry noodle soup but the real star is the steak which receives a healthy dose of an Asian inspire dry rub seasoning before being grilled hot-and-fast.
The true secret to flank steak, though, is in the slicing, as cutting along the natural grain of the meat will result in an extremely chewy bite while slicing against the grain renders it a fall apart tender addition to this soup. For the complete recipe, simply follow the link below!Read More
Sous Vide cooking has been popular in restaurants for years. Without getting in to the science behind it, sous vide is basically the process of sealing meats and vegetables in cryovac then cooking in a water bath that maintains a consistent temperature (set to the level of doneness you'd like to achieve) over an extended period of time in order to ensure an extremely tender, perfectly cooked end product.
Here's more on the process of sous vide cooking as well as an amazing recipe for sous vide, then grilled, flank steak!Read More
Less expensive than a ribeye or strip steak, hanger steak is a great flavorful option for your next backyard cookout. Here to get you started is a recipe for Grilled Samuel Adams Boston Lager Marinated Hanger Steak from Chef Vinson Petrillo.Read More