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Paul M. Cook

"Janet Wilder" > wrote in message
eb.com...
> On 5/26/2014 12:52 PM, Paul M. Cook wrote:
>> "sf" > wrote in message
>> ...
>>> On Sun, 25 May 2014 23:36:36 -0400, wrote:
>>>
>>>> I cooked what looked like a nice flank steak tonight on my gas grill.
>>>> It
>>>> cost me
>>>> around $17 so I'm assuming it was a decent piece of meat. I marinated
>>>> it
>>>> for a
>>>> few hours in red wine with garlic, pepper, sugar, worcestershire sauce
>>>> and
>>>> dijon mustard. While it looked nice after I sliced it, when we went to
>>>> eat it,
>>>> shoe leather would have been more tender. What could have gone wrong to
>>>> ruin
>>>> such a nice piece of meat? I don't want to make the same mistake again.
>>>> Thanks.
>>>
>>> The crucial mistake was buying flank steak. It's tough as shoe
>>> leather - marinating it gives some flavor, but the way you cut it is
>>> how to make it chewable. Cut against the grain, on a slant... and
>>> never, ever, pay $17 for flank steak again. Buy a decent cut if
>>> you're going to throw that amount of money on the counter. Even a
>>> tri tip would have been better than flank.
>>>
>>
>> I remember when they almost gave flank and skirt steak away because
>> nobody
>> liked it. Now it is more expensive than prime cuts. Same stuff but
>> people
>> just learned how to cook it I guess.
>
> I can still get flank steak here at reasonable prices. Skirt steak is
> very accessible and affordable as it's used for fajitas and I'm in an area
> where most of the population is of Mexican heritage.
>

Same here but that only makes it more expensive.

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