Expert: Teri Davis Newman - 12/7/2009

Question
QUESTION: Do you have any good recipes for flank steak? This is served buffet style, and is an hour away. Should it be kept in some sort of liquid to keep it from drying out?

ANSWER: Flank Steak isn't that great of a cut of meat.  It's tough and stringy and to add insult it's expensive.  Try a good top round if you are looking for a roast beef.

---------- FOLLOW-UP ----------

QUESTION: Teri,

I have read many of your posts, and I think what you have to say is right on. So, with all do respect I was just asking if you had any good recipes for flank steak. I understand that flank steak may not be a preference of yours. I happen to enjoy it, and I think if treated correctly it is a great cut of meat. I do have a great recipe for flank steak if you would like to try it. It had been awhile since I had used flank; I got a great price on it from our vendor. I just wanted to see if you had any recipes I could try. I appreciate your advice (whether I use it or not:)

Thanks,
Michelle

Answer
Flank steak makes good fajitas and good Bulgogi which is Korean BBQ that people go nuts for when I make it for parties, so here it is. You are sweet to write nice things to me, thanks for the kind words--it softens my snarky heart LOL I still think flank is a crummy piece of meat but this is my favorite way to serve it.
You can broil it whole but it's better sliced about 1/4 inch thick, marinated and then grilled quickly over hot coals.  You will love this.

1 cup soy sauce
6 tablespoons sugar
12 large cloves garlic, smashed and finely chopped
2 TBS crushed red pepper
1/2 c. BLACK sesame oil From an Asian market--Kadena is a good one
1 bunch of green onions, thin sliced
2 TBS toasted sesame seeds
5 lbs of  flank, sliced 1/4 inch thick
Put the meat in a 2 GALLON ziploc bag, in this order add Soy sauce, garlic, pepper, sugar, green onions, sesame seeds and seal the bag.  Massage the ingredients around until well mixed and then add the sesame oil.  It's very important to add the oil LAST. Mix again by turning and massage the bag until well mixed. Marinate the meat on the counter for 6 hours or in the fridge
overnight, turning a couple of times. Take the meat out of the fridge about 45-60 mins before grilling. Toss it on a hot grill about 1-3 minute on each side,or until cooked, at
our last BBQ I had 10 lbs of flank and there wasn't a single one left.