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I read online one of the best and most commonly used cuts was flank steak. I bought some fland but it was pretty tough. What other cuts are the better?
I read online one of the best and most commonly used cuts was flank steak. I bought some fland but it was pretty tough. What other cuts are the better?
I read online one of the best and most commonly used cuts was flank steak. I bought some fland but it was pretty tough. What other cuts are the better?
Flank is a good cut because it it very flavorful. But it can be tough if not prepared in a certain way.
Did you marinate it first? I find a light marinade of soy sauce, garlic, onion powder, oregano and oil marinade not only adds flavor, but the soy sauce will tenderize it a bit.
Also, how did you cook it? I've found a medium to medium/rare is optimal. And it's important to serve it cut thinly at an angle, across the grain. This will also help make it less tough on the chew.
If you can find it, another good cut is what is known as "tri-tip." Treat it the same way as the flank.
^^ Oh yes, I forgot the skirt steak. Definitely a good cut and very flavorful. I use to buy it unseasoned and give it the same treatment as the other cuts.
All these cuts (along with brisket) used to be relatively cheap until the popularity of certain dishes took off. Now they're so much more expensive
I use flank, sirloin or tri-tip with a little fat in the cut. Round or chuck is a bit tough and the other cuts (eg. rib eye, New York, t-bone, porterhouse) are better utilized
grilled and served as whole steaks.
Flank is a good cut because it it very flavorful. But it can be tough if not prepared in a certain way.
Did you marinate it first? I find a light marinade of soy sauce, garlic, onion powder, oregano and oil marinade not only adds flavor, but the soy sauce will tenderize it a bit.
Also, how did you cook it? I've found a medium to medium/rare is optimal. And it's important to serve it cut thinly at an angle, across the grain. This will also help make it less tough on the chew.
If you can find it, another good cut is what is known as "tri-tip." Treat it the same way as the flank.
Skirt steak, my local Mexican butcher does a great seasoning job too. First time I ever appreciated Sunny D-Lite.
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