On Mon, 01 Sep 2014 19:55:08 -0400, jmcquown >
wrote:

> On 9/1/2014 7:23 PM, sf wrote:
> > On Mon, 01 Sep 2014 19:19:51 -0400, jmcquown >
> > wrote:
> >
> >> On 9/1/2014 7:05 PM, sf wrote:
> >>> On Mon, 01 Sep 2014 16:10:59 -0600, Mayo > wrote:
> >>>
> >>>> Sound choice, though I watched Ming Tsai and a guest chef use one of
> >>>> those multi-prong meat tenderizers to perforate a flank steak to
> >>>> wonderful tenderness.
> >>>
> >>> I just can't get into that kind of tenderizing. I'm fairly new to
> >>> cube steaks, just to let you know how far I am behind the curve.
> >>>
> >>>
> >> Flank needs to be marinated. Then grilled or broiled, rare - no more
> >> than medium rare. Let it stand, then slice thinly against the grain.
> >>
> > BTDT, didn't like it.
> >
> >
> Then you won't have to worry about the price.

That's for sure!

> I rarely look at it
> anymore because I'm sure not paying the going rate for flank steak.
>
Me either.

I can't tell you when the last time was that I saw a flank steak in
the meat case - which means it's not popular here and it's not just
me.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.