Flank steak. Once upon a time it was an inexpensive piece of meat. And then – sadly – it was “discovered.” The price has risen dramatically over the past few years.
One of the reasons I used to make my Oriental Flank Steak with Spicy Garlic Sauce for crowds because it was so economical. Now it’s top-tier appetizer!
But I still but it because it’s one of the most flavorful cuts of meat on the steer. Cooked right and cut right, it’s tender and juicy – and it takes any and all marinades and rubs. Versitile, it is.
Tonight i just salt and peppered. Nothing else. A good piece of meat doesn’t need anything else. The mushrooms I cooked in a pat of butter and then a splash of beef broth. Spinach and a couscous blend.
Tomorrow I’m heading out of my local shopping area to visit an Italian Deli/Cafe in Norristown. I met the owner last night at a function at the Elmwood Park Zoo and want to see the place up close.
I’ll be reporting back if it’s as good as I hope it is!