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Article: FLANKLY, MY DEAR. . . IT NEEDS SOME TLC, BUT FLANK STEAK BEATS THE FANCIER CUTS WHEN IT COMES TO BEEFY FLAVOR.
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- July 9, 2000
- Author:
CopyrightCopyright 2000 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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Flank steak is a chewy piece of lean, boneless meat with a long,
coarse grain. It sits beneath the loin on the steer, and it's
certainly not the first cut that fussy steak eaters reach for.
They're more inclined to choose a buttery steak like top loin or
tenderloin. Flank is nothing like that. It's beef for people who love
beef flavor. You need to buy it a day in advance and let wine or
citrus fruits or soy sauce - or all of those - do their job in a
marinade. Then grill or broil it so it's still rosy, cut it into thin
slices, and let them cuddle up in a heap on the plate.
FLANK STEAK IN GINGER-SOY MARINADE WITH SLOW-ROASTED ONIONS
2 cloves garlic, chopped
1-inch piece ginger, peeled and ...
Related newspaper, magazine, and journal articles:
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Article: Dinner tonight: Marinated Flank Steak.
Chicago Tribune (via Knight-Ridder/Tribune News Service);
September 18, 2002 ;
651 words
... ... lunch. MENU Marinated flank steak Parsleyed potatoes Broiled ... steak. ___ MARINATED FLANK STEAK Preparation time: 15 ... Yield: 6 servings 1 flank steak, about 1 { pounds ... 2 tablespoons each: soy sauce, minced fresh cilantro ...
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