Between now and next Thursday at midnight, we want to see Your Best Flank Steak. For more details and to enter the contest, go here.
Between now and next Thursday at midnight, we want to see Your Best Flank Steak. For more details and to enter the contest, go here.
7 Comments on This Week's Contest Theme:
sorry to be missing this one. my favorite cut. but so happy to be in Italy and France with the daughter. lots of eating and cooking adventures to recount. on to Paris tomorrow. watch tv next Sunday and look for us at the conclusionof the tour de france!
you could enter your pizza maker's steak & you steak sandwich, n'est pas?
oops... Meant n'est-ce pas.
mais oui, merci!
Ok...great idea and if I could get a STRAIGHT answer about how to cut against the grain...that would be amazing...The only way it makes sense to me is to cut it lengthwise...and I never see that done...so please...what am I missing??? I'm usually not this dim...really...
Amanda is a co-founder of Food52.
added 10 months agoWith flank steak, the grain is a little easier to see than on some other cuts. In the photo above, for instance, you can see there are what appear to be lines going from left to right on the steaks surface. This is the "grain." To cut against it, cut across these lines. Hope this is helpful!
ddemos,
see the lines/ ridges in the steak ? running from left to right ? Thats the grain.
To serve, and cutting against the grain you would thinly slice the steak, against the grain,
from top to bottom, ( peppercorns being the top and the knive in photo being the bottom)
And slice a wee bit on an angle.... not straight down on the steak.
Hope this helps!
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