Conference turris::cooks

Marinate it, grill it (briefly, because it cooks quickly), then slice in very 
thin slices, almost parrallel to the cutting board.  Very juicy, very tender, 
and VERY DELICIOUS!

						     
							- JP

    Here's another.
    
    Edie's Flank Steak
    l flank steak 1 1/2 - 2 lbs.
    1/2 + 1 Tbsp. oil
    1/2 cup tomato juice
    1/2 cup soy sauce
    1/2 cup dark brown sugar
    3 garlic clovers minced
    1/2 tsp. pepper
    
    Using a sharp knife lightly score steak in a diamond pattern and
    place in a shallow dish.
    
    Combine 1/2 cup of the oil, tomato juice, soy sauce, brown sugar,
    garlic and pepper.  Pour over steak.  Refrigerate covered overnight.
     Let stand at room temperataure 2 hours. (Use your discretion during
    a heat wave, etc.)
    
    Preheat broiler or grill.  Brush rack or grill lightly with the
    remaining 1 tbsp. of oil.  Remove meat from marinate and grill over
    very hot coals or broil abotu 4" from the heat about 3  mins per
    side for rare and 4 mins. for medium rare.  Care crosswise on a
    slide angle.
    
    
    AND ANOTHER ANOTHER
    
    Grilled Marinated Flank Steak
    
    l cup cider vinegar
    1 cup worchestershire (sp?) sauce
    1/4 cup hot pepper sauce
    1 tsp. brown sugar
    3 1/2 lbs. flank steak
    
    Garnish - Fresh rosemary sprigs - Greek olives
    
    Bring first 5 ingredients to a boil in heavy saucepan stirring until
    sugar dissolves.  Cool.  Place steak in non-aluminum pan.  Pour
    marinade over.  Cover with plastic and refrigerate at least 3 hrs.
    turning occasionally (can be prepared up to 8 hrs.).  Prepare grill,
    high heat. Drain steak - reserve marinate. Grill about 4 minutes
    per side or until desired doneness basting occasionally with marinate.
     Thinly slice steak across grain.
    
    Bon Appetit - August, 1987.

    To make Fajitas from flank steak I slice the steak against the grain in
    thin strips. Marinate the strips in your favorite fajitas marinate for
    anywhere from a couple of hours to a day. I just throw the beef slices
    into a hot cast iron pan and let them sizzle until most of the liquid
    has evaporated. Serve with the condiments of your choice. 
    
    Rachelle �
    

    All the previous replies sound real tasty. One method my family has
    used for years (especially back in the days when the butchers would
    throw away the *TOUGHEST PIECES* read=flank steak) or sell them
    real cheap---- Is to Dust it quite liberally with black pepper
    and salt to taste--- then stick in the broiler until "crispy" on the
    outsides---then everyone participates and pulls off the strips/strings
    of delicious meat and this way it is very tender also. We call it "Stringy
    Steak" and serve a nice mixed/tossed vegetable salad ,home fries
    favorite beverages and "PIG OUT"--- we usually buy the 3 to 4 pound
    flank steaks--- but this way works on all sizes of this cut..........
    Try it you will like it... good stuff!!!!!      <DICK>
     

    My favorite teriyaki-type marinade for flank steak (also good on whole
    sirloin tips):
    
    1/2 c. oil
    1/4 c. soy sauce
    2 T. minced garlic
    2 T. honey
    2 T. cider vinegar
    2 T. ground ginger
    1/4 c. minced green onion
    
    Mix well and marinate meat at least 4 hours - overnight is preferable.

    This has been my favorite.
    
    Score both sides of the meat. In a shallow baking disk pour in one
    of those small cans of pineapple juice and then soy sauce untill
    it looks muddy. Put the steak in sprinkle it with garlic salt and
    leave it about eight hours. When you turn it use more garlic salt
    and leave it for anothe eight hours or so. Fire up the grill and
    cook it to your liking. I made for some friends this weekend and
    they loved it.
    Enjoy.

    Here is yet another one, adapted from a recipe I saw 10 years ago in
    the Toronto Star called Beef Alamo or some such.
    
    1/2 cup loosely packed chopped fresh cilantro leaves
    1/2 cup Dijon style mustard
    
    Mix the the above together as the marinade.  Trim the flank steak and
    score both sides in a diamond pattern. Spead most of the mustard
    mixture over one side of the meat and roll it up. Smear the remaining
    mixture over the exposed meat and wrap the roll in plasic wrap.
    Refigerate for at least 4 hours (24 is better).
    
    Grill over hot coals for 5 minutes on each side, or to desired
    doneness.  Slice meat diagonally agianst the grain and serve rolled up
    fajita style with fresh tomato/jalipeno/onion pepper salsa.
    
    Leftovers are great cold.

    I am looking for a dent substitute for flank steak. I have a burrito
    recipe that calls for browning a flank steak and then cutting it io
    strips and wrapping it into tortilas with a cheese/chili sauce. The key
    to this is having the beef really tender.  My goal here is to keep the
    cost of this to a miminum.
    
    Any suggestions?

    How 'bout top of the round steak? Slice it across the grain
    and it's similar in tenderness to flank (not sure how 
    (in)expensive it is, tho)
     
    pat :-)

  We use boneless chuck for a lot of dishes which call for stuff like
  flank steak and sirloin tips. Chuck has great flavor, and can be very
  tender when cooked right. It's probably about as tender as flank in
  most recipes, and less expensive ($1.89/lb around Greater Maynard).

    A few of the "fast food" type Mexican restaurants here in the greater
    Phoenix area use cubed (or is it just cube) steak. One place in
    particular uses it in their fajitas and it's actually quite good. I
    don't think I ever pay much more than $2.00/lb which is about half
    the price of flank steak. I just throw it on the grill along with some
    chicken breasts and cut into fajita size pieces when done.
    
    Keith
    
    p.s. If you ever get desperate for AZ goodies you can't get in NJ, I'd
         be happy to send you whatever for some good bakery hard rolls. You
         know, the kind that turn into rocks the next day. Sure do miss
         'em.