Anybody got any ideas of how to use it up? Last night I grilled a teriyaki
marinated flank steak and it turned out great. Problem is there was just 2 of
us and I have a full half steak left over. This is a common problem when I make
flank steak and in the past I've sliced it thin for cold sandwiches or dropped
it in heated barbeque sauce for a hot sandwich on a French roll. Would sure
like to come up with an alternative. I always cook flank steak medium rare but
in the past reheating it seems to make it unbearably tough.
Gigi

Gigi wrote:

Anybody got any ideas of how to use it up? Last night I grilled a teriyaki
marinated flank steak and it turned out great. Problem is there was just 2 of
us and I have a full half steak left over. This is a common problem when I make
flank steak and in the past I've sliced it thin for cold sandwiches or dropped
it in heated barbeque sauce for a hot sandwich on a French roll. Would sure
like to come up with an alternative. I always cook flank steak medium rare but
in the past reheating it seems to make it unbearably tough.
Gigi

Thin slice leftover steak and toss it into crisp stir fried veggies.
Continue stir frying just long enough to heat the meat but not cook
it further. Mmmmm, mmm...good stuff.

Thai Beef Salad

Salad:

1 lb thinly sliced cooked flank steak
6 cups (340g) red leaf lettuce, torn into pieces
1 cucumber, peeled and sliced
1 tomato, cut into pieces
3 green onions, sliced diagonally
1/3 cup (10g) fresh mint leaves, chopped (optional)

Dressing:
1/3 cup (80mL) fresh lime juice
1/4 cup (9g) fresh cilantro leaves, chopped
2 Tbsp (20g) brown sugar
1 Tbsp (15mL) soy sauce, low sodium
1 Tbsp (15mL) water
1 Tbsp (15mL) fish sauce, bottled
4 cloves garlic, minced
1 serrano pepper, or red Thai pepper, seeded and minced

Combine dressing ingredients, mix well.
Combine salad mixture, steak and dressing in a large bowl, tossing to coat.

Gigi wrote:
Anybody got any ideas of how to use it up? Last night I grilled a
teriyaki marinated flank steak and it turned out great. Problem is
there was just 2 of us and I have a full half steak left over. This
is a common problem when I make flank steak and in the past I've
sliced it thin for cold sandwiches or dropped it in heated barbeque
sauce for a hot sandwich on a French roll. Would sure like to come
up with an alternative. I always cook flank steak medium rare but in
the past reheating it seems to make it unbearably tough.
Gigi

Stir fry! Beef with broccoli sounds like a plan

Jill

Gigi wrote:

Anybody got any ideas of how to use it up? Last night I grilled a teriyaki
marinated flank steak and it turned out great. Problem is there was just 2 of
us and I have a full half steak left over. This is a common problem when I make
flank steak and in the past I've sliced it thin for cold sandwiches or dropped
it in heated barbeque sauce for a hot sandwich on a French roll. Would sure
like to come up with an alternative. I always cook flank steak medium rare but
in the past reheating it seems to make it unbearably tough.
Gigi


Enchiladas!

Frank Mancuso wrote:

Gigi wrote:

Anybody got any ideas of how to use it up? Last night I grilled a teriyaki
marinated flank steak and it turned out great. Problem is there was just 2 of
us and I have a full half steak left over. This is a common problem when I make
flank steak and in the past I've sliced it thin for cold sandwiches or dropped
it in heated barbeque sauce for a hot sandwich on a French roll. Would sure
like to come up with an alternative. I always cook flank steak medium rare but
in the past reheating it seems to make it unbearably tough.
Gigi


Enchiladas!

I was thinking fajitas, only with a different flavor. Wraps with
thin slices of steak, salsa, guacamole, cheese, sour cream, etc.

Or just warm the slices in heated teryaki sauce so as to take of the
chill without really cooking them or toughening them?

nancy

Marinate it in french dressing for a few hours, grill it, slice
it thin across the grain, and serve it on toast points with a
nice demiglace sauce.

--
Mark Shaw contact info at homepage -- http://www.panix.com/~mshaw
================================================== ======================
"The longer you go, the more the music gets into the walls."
-Muddy Waters

On Mon, 29 Dec 2003 16:03:14 GMT, "Gigi" itchyfeet(no
wrote:

Anybody got any ideas of how to use it up? Last night I grilled a teriyaki
marinated flank steak and it turned out great. Problem is there was just 2 of
us and I have a full half steak left over. This is a common problem when I make
flank steak and in the past I've sliced it thin for cold sandwiches or dropped
it in heated barbeque sauce for a hot sandwich on a French roll. Would sure
like to come up with an alternative. I always cook flank steak medium rare but
in the past reheating it seems to make it unbearably tough.
Gigi

what about using it on a Caesar or taco salad?



Practice safe eating - always use condiments

Gigi wrote:

Anybody got any ideas of how to use it up? Last night I grilled a
teriyaki marinated flank steak and it turned out great. Problem is
there was just 2 of us and I have a full half steak left over.
This is a common problem when I make flank steak and in the past
I've sliced it thin for cold sandwiches or dropped it in heated
barbeque sauce for a hot sandwich on a French roll. Would sure
like to come up with an alternative. I always cook flank steak
medium rare but in the past reheating it seems to make it
unbearably tough. Gigi

Breakfast, anyone? Slice it thin across the grain, fry a couple eggs,
but the eggs on the plate, get the skillet hot hot and dump the meat
slices into the hot skillet for about20-30 seconds, moving them around
just to warm them and get the juices oozing. Don't overcook it! I'll
bring a pot of coffee.
--
-Barb
12-28-03: Tourtiere picture added to my site: www.jamlady.eboard.com
Also a picture of my Baba Authorized struhadlo for making halushky
"If you're ever in a jam, here I am."

Thank you all! What great ideas! Now I wish I had MORE leftover flank steak so
I could try every idea posted.
"Gigi" itchyfeet(no wrote in message
link.net...
Anybody got any ideas of how to use it up? Last night I grilled a teriyaki
marinated flank steak and it turned out great. Problem is there was just 2 of
us and I have a full half steak left over. This is a common problem when I
make
flank steak and in the past I've sliced it thin for cold sandwiches or dropped
it in heated barbeque sauce for a hot sandwich on a French roll. Would sure
like to come up with an alternative. I always cook flank steak medium rare
but
in the past reheating it seems to make it unbearably tough.
Gigi

"Frank Mancuso" wrote in message
...
Gigi wrote:

Anybody got any ideas of how to use it up?
Gigi


Enchiladas!

Got a recipe?
Gigi

Gigi wrote:

Anybody got any ideas of how to use it up? Last night I grilled a teriyaki
marinated flank steak and it turned out great. Problem is there was just 2 of
us and I have a full half steak left over. This is a common problem when I make
flank steak and in the past I've sliced it thin for cold sandwiches or dropped
it in heated barbeque sauce for a hot sandwich on a French roll. Would sure
like to come up with an alternative. I always cook flank steak medium rare but
in the past reheating it seems to make it unbearably tough.
Gigi



I'd love to help, but I don't think we've ever HAD leftover flank.
You could serve it sliced thinly in a salad or quickly stir-fried
with onions, peppers and mushrooms.

gloria p

Don't reheat for the reason you stated. Staying with the Asian theme,
Slice it very thin and toss it in a sesame oil/ peanut butter/ soy sauce/
white vinegar/ (sugar, salt, chile pepper, cilantro, green onion, ginger,
garlic to season) dressing a la Chinese chicken salad pour over lettuce,
sprouts, watercress, radishes, leftover cooked veggies etc. and garnish with
slivered toasted almonds, toasted sesame seeds, fried noodles, deep-fried
rice noodles, well you get the idea.

The meat can be stretched with sautéed sliced tofu, slivered omelet, tiny
cooked shrimp, or other leftover meats.

For variety think Viet or Thai: a fish sauce, cilantro, lime, and chile
dressing, chopped peanuts, or a coconut, curry, fish sauce, chile dressing.

Accompany with a bowl of steaming egg drop or hot and sour soup.


"Melba's Jammin'" wrote in message
...

Gigi wrote:

Anybody got any ideas of how to use it up? Last night I grilled a
teriyaki marinated flank steak and it turned out great. Problem is
there was just 2 of us and I have a full half steak left over.
This is a common problem when I make flank steak and in the past
I've sliced it thin for cold sandwiches or dropped it in heated
barbeque sauce for a hot sandwich on a French roll. Would sure
like to come up with an alternative. I always cook flank steak
medium rare but in the past reheating it seems to make it
unbearably tough. Gigi

Breakfast, anyone? Slice it thin across the grain, fry a couple eggs,
but the eggs on the plate, get the skillet hot hot and dump the meat
slices into the hot skillet for about20-30 seconds, moving them around
just to warm them and get the juices oozing. Don't overcook it! I'll
bring a pot of coffee.
--
-Barb
12-28-03: Tourtiere picture added to my site: www.jamlady.eboard.com
Also a picture of my Baba Authorized struhadlo for making halushky
"If you're ever in a jam, here I am."

On Mon, 29 Dec 2003 16:03:14 +0000, Gigi wrote:

Anybody got any ideas of how to use it up? Last night I grilled a
teriyaki marinated flank steak and it turned out great. Problem is
there was just 2 of us and I have a full half steak left over.

Whenever I get a flank steak, I plan ahead and make sure that I have two
meals that'll use it up. The three primary recipes a

- London Broil
- Fajitas
- Stir Fry

London Broil (with baked potato and bernaise sauce) makes a good first meal
because of the scant cooking involved. Also the marinade for london broil
isn't as intrusive as a Teriyaki.
The leftover meat is stored, then carefully cooked into fajitas or stir
fry later in the week. Those preparations can lead to slightly tougher
meats without having to kill the flank just to get the internal
temperature up to something passable.


Gigi

--
-Brian James Macke
"In order to get that which you wish for, you must first get that which
builds it." -- Unknown

Just last nite I made Taco's from flank steak.
I cooked it like I would fajita's then sliced it all thin.
Cooked slow and the meat was so tender. If the meat is tough
you cannot make a taco with it. Well I don' like it that way.

Made the taco with tortilla lettuce tomato and flank steak.
Best eatin I had in a while. I like taco's like this better than with
seasoned ground beef.

Oh forget to mention cooked a chicken breast the same way for chicken
taco's.--- middle child will not eat cow. nuthing to do with MCD!

On Mon, 29 Dec 2003 16:03:14 GMT, "Gigi" itchyfeet(no
wrote:

Anybody got any ideas of how to use it up? Last night I grilled a teriyaki
marinated flank steak and it turned out great. Problem is there was just 2 of
us and I have a full half steak left over. This is a common problem when I make
flank steak and in the past I've sliced it thin for cold sandwiches or dropped
it in heated barbeque sauce for a hot sandwich on a French roll. Would sure
like to come up with an alternative. I always cook flank steak medium rare but
in the past reheating it seems to make it unbearably tough.
Gigi




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