On 6/13/2016 12:59 PM, jmcquown wrote:
> On 6/13/2016 12:47 PM, Roy wrote:
>> On Monday, June 13, 2016 at 10:27:48 AM UTC-6, Jill McQuown wrote:
>>> I bought one! Big deal, right? Except flank steak is so very difficult
>>> to find these days. The price has been greatly inflated in my lifetime.
>>> Used to be a cheap cut of beef.
>>>
>>> So, I just spent $21 on a 2.5 lb. steak. It will, of course, be
>>> marinated and then grilled. Thinly sliced against the grain.
>>>
>>> The marinade could be anything, from oil & vinegar with herbs or bottled
>>> Italian dressing to teriyaki sauce and garlic.
>>>
>>> Always (IMHO) cooked no more than medium rare. Always thinly sliced
>>> against the grain. It's been many years since I bought a flank
>>> steak. 
>>>
>>> Jill
>>
>> Nice flavor but "tougher than a boiled owl", as they say.
>> As a meat cutter, I seldom sold flank steak as a "steak" but often put
>> it through a tenderizer machine for "minute steak".
>> Barring that, I often just threw it into the trim for inclusion in
>> extra lean ground beef. It all depended on demand and the locale.
>>
>> Things are different today and methods of cooking have changed to
>> accommodate people's tastes and also to maximize profits.
>>
>> Enjoy your flank steak, sounds like you know how to prepare it.
>> Have a nice day.
>> =====
>>
>>
> You have a nice day, too, Roy. I grew up eating flank steak. Mom
> was on a military budget. I remember flank steak as the "cheap tough
> cut of meat".
>
> The earliest price I recall was about 79 cents/lb.
>
> It's $9.99/lb now, which dropped from $12.99 about a year ago.
>
> Yep, I know how to cook it. It definitely needs to be marinated.
> Also thinly sliced against the grain after being allowed to rest for a
> few minutes.
>
> Jill
I grew up eating rump roast for roast beef on normal Sundays so yes,
things aren't like they used to be. My mom cooked it well, and my dad
definitely knew how to carve it for maximum tenderness rather than
chewiness. I've been surprised since reading there that many don't eat
some of these cuts as roasts or steaks.
--
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Cheryl