What do you do with your flank steak?

So, I have a flank steak marinating in a spice mixture I made last night. The mixture has cinnamon, cumin, coriander, a little salt, some vinegar & oil (as I’m typing, I just realized I forgot the garlic). I’m loosely following a recipe from Epicurious. So what do you serve with something like that? I might make some coriander pesto to go with it, but I’m not certain what veggie would go well. Any ideas?

And what do you do to your flank steak? Do you serve it in a mix, like a one-pot meal, or do you serve it on its own, like a filet? Usually I serve it sliced on sandwiches or in fajitas.

We can’t get flank steak around here, but when I could get it, I’d spread a stuffing on it (bread crumbs, mushrooms, etc.), roll it up and bake it, then slice it, sorta like a jelly roll. I’d also use it in stir frys. I miss flank steak. We can’t get corned beef here either, or chicken hearts. :frowning:

Ooh, that sounds pretty good.

My Mom has passed down to my brother and I a marinade for flank steak that I think is just awesome (of course its one of those case where its a “$10 cut of meat with a $20 marinade!”)

I use: Kikkoman teriyaki, soy sauce, sesame oil, diced shallots, minced fresh garlic, sherry wine, pineapple juice, sugar, cracked pepper and hot sauce. I don’t have the proportions down just right, but its mostly teriyaki, sesame oil and sherry as far as the liquids go, and I lather on the garlic and shallots. The rest I add to taste.

Its freaking awesome. I usually serve it grilled to medium rare after marinating for about 24 hours along with garlic whipped potatoes, grilled asparagus and caeser salad. Oh, and King’s Hawaiian rolls, can’t forget those. They make the best finger sammiches for any leftover flank steak you may have.

And don’t forget to score the meat prior to marinating and cut the meat at an angle once its done!

Nice medium rare flank steak goes well as comfort food. Side of steamed broccoli with lemon butter, and garlic smashed red bliss potatoes. Good Malbec or Merlot, and you’re good to go.
Leftovers in a garlic-bluecheese dressed green salad. Good lunch.

Just tried a flank steak recipe the other day and it was amazing. It had a rub of coffee grounds, brown sugar, kosher salt, chilli powder, garlic, and maybe one other spice I’m not remembering…possibly cayanne. Let that sit for about 10 minutes. Then seared them on the sear burner of the grill. Then plopped them on a couple grilling planks I’d been soaking for about 3 hours to finish them up. The planks made great presentation and each steak was big enough for two (so leftovers for the wife and I). We had grilled asparagus and mushroom caps with it, along with tossed salad. Completely forgot about the baked potatoes, but didn’t need them. Enjoyed a nice bottle of ancient vine Zin recommended by the wine guy at Costco.

I love the flank steak prepared at this one spot close by - I asked and the marinade is basically balsamic vinegar and olive oil in a 2:1 ratio, with some crushed garlic, salt and pepper.

Toss in a Ziploc bag the night before, grill - easy and really good.

fry it and make brown gravy. Serve over a bed of white rice.

country fried steak and rice. Good stuff. :wink:

A GREAT suggestion. Also, ropa vieja is a good choice.


See, this is why I need to make more flank steak. These recommendations sound delicious!

Maybe thats why they won’t let you buy it any more. :smiley:

Seriously, where do you live where they don’t believe in Reubens or Fajitas?

I also roll it up like a jelly roll, but the filling is made mainly of vegetables; spinach, carrots, onions. It’s a scaled back version of an Argentine matambre, which traditionally includes hard cooked eggs, but my son own’t eat those. Still tasty.

Marinade the night before in a mixture of Olive oil, balsamic vinegar, lime juice, lime zest, salt, pepper, paprika, cumin and chipotle chili powder along with gobs and gobs (about 8 cloves) of fine diced garlic. Grill to medium/medium rare.

Normally serve it with green salad and baked Butternut squash Hmmm hungry…

QTF, except I serve it with spaghetti squash. Great minds and all that.

Slice and stir fry with sesame oil, peppers, onions, snow peas, baby corn, carrots, bamboo shoots, bok choy, and oyster sauce over jasmine rice.

Mmm. I’m totally going to make this tonight.

Skirt steak is for fajitas.

Flank steak is for jerky.

Why? Because the grain runs the other way.

I’m snacking on some homemade beef jerky we made last weekend out of a flank steak as I’m typing: Slice meat thinly with the grain and marinade the strips for 3-5 hours in soy sauce plus “stuff” (suggestions: honey, hoisin sauce, sugar, cayenne, ginger, pineapple juice, black pepper, cumin, BBQ sauce, Worcestershire sauce … not necessarily all at once!) Short marinade time because they’re thin strips in a fairly potent marinade. Lay strips across the grate of a water smoker and smoke over *very gentle *smoke for another 3-5 hours or so. Noms ensue.

I make a teriyaki marinade - soy sauce, sesame oil, ginger, brown sugar, and garlic - and let it marinate for up to 24 hours. Then I grill it, slice it across the grain, and serve it over rice with a side vegetable. I wish I could make it more often, but the flank steak tends to cost more than a ribeye around here, I don’t know why.

That’s really strange…in these parts (in the Cincinnati area) local Kroger stores sell ribeyes for anywhere from 9-12 dollars a pound and you can usually get a whole flank steak that weighs about 2 pounds for $12-13…

You can get ribeyes on sale here for as low as 5.99/pound - I just bought a whole ribeye for that and had them slice it into steaks. I’ve never seen the flank steak for less than 7.99/pound. They don’t seem to have sales on it at all. This is at Kroger here in WV.