"flank steak" news and stories

Thursday is taco night at KitchenDaily contributor Melissa Roberts's house. It's a night when her family gets to eat with their hands, and her two young sons love it. Her beef tacos are stuffed with well-seasoned flank steak, pickled onions, cilantro, radishes, and homemade guacamole. Flank steak cooks quickly under the broiler, Melissa says.The trick is in the slicing: thinly and across the grain so it isn't tough.

It's everything you want in a simple meal, folded in a simply perfect tortilla...and held in your hands.

Recipe for Beef Tacos

The blogger herself says it best: "I subscribe to a ton of food blogs, and generally get a handful of recipes delivered to my inbox each day. The gems get filed away under the bulging To Make list. Very rarely do I receive a recipe that sounds so good it produces a Run-Don't-Walk level of urgency. This salad is of the Run-Don't-Walk variety."

It's a satisfying main-course salad, especially with addition of black-eyed peas and black beans, but light enough for a warm summer day thanks to the bright, tangy dressing, sweetened with agave nectar (talk about a great secret weapon!).

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Last night, I met up with a friend for sushi and a movie. While I was pouring over the nigiri section, he was scheming up his salmon rolls and something super-tasty that I hadn't had before -- Negima Yaki. It's thinly sliced grilled beef wrapped around green onions and lathered in teriyaki sauce. It's basically small rolls of awesome, making me daydream about cooked rolls of beef all day.

And then I see one of yesterday's posts on Serious Eats. It featured the picture above, for rolled flank steak with chimichurri. You can check out the mouth-watering recipe there, but in the meantime:

Do you ever roll up some thin slices of steak for a meal? If so, what are they rolled up with?

When I think of meats that are stuffed, I tend not to think of cuts like flank steak because of its shape. The relatively thin cut of meat always seemed best suited to grilling and slicing, but I had to admit that it never occurred to me to pound it even thinner and roll it up, stuffing it with other wonderful flavors in the process. The mouth-watering Prosciutto and Roasted Pepper Stuffed Flank Steak pictured here was cooked up by Rachael, from Fresh Approach Cooking. The name pretty much sums up everything you need to know flavor-wise about the dish, but this presentation is outstanding - especially considering that there was no special plating to do once the meat was cooked and no garnish necessary, although you can catch a glimpse of some mixed veggies in the corner of the photo that add a bit of extra color to the plate and round out the meal.

Source

• Flank steak has a texture "like butter." Check out this recipe: Grilled Flank Steak With Ballpark Mustard Glaze (it is baseball season, after all).
• So it's Memorial Day weekend, which means many of you will be firing up the ol' grill. Do you know what you're doing? The New England Barbecue Society can help.
• Book review: the Globe says that the Culinary Institute Of America's Grilling is missing some key info, but it's not a bad guide.
• Summertime dessert: we've all had root beer floats, right? Now try this adult twist: made with beer!
• Ask the Cook: How do you clean an old cast-iron skillet?
• A few more recipes: Vegetable Kebobs with Bagna Cauda, and Morning Glory Muffins (we used to make them every Sunday at the breakfast place where I used to work).