What to do with this 10lb flank steak chunk?

[calveless wonder]

shit...just started buying from this wholesale meat distributor in the warehouse district. Awesome deals, saw flank for 3.99 a lb. got prepacked/presealed salmon filets for 2.80 a lb. 20 lbs of meat for like 60 bucks

but the flank came in a 1 big ass roast, 10 lb chunk. never seen a block of meat like this lol.

didn't expect to bring home a cow. needto...? anyone? how do i carve this up right so i can put it in freezer and cook like half of it. should i tenderize it too? I was paying almost 8 dollars a lb for flank at Publix..insane

 

[Raptorex]

send it to my address; thanks bro

 

[heatherrae]

http://search.foodnetwork.com/food/...tring=flank+steak&site=food&searchType=Recipe

There are some recipes.

Just divide and cut it into portions, wrap up each endividually in aluminum foil and then inside a freezer bag.

 

[chewyxrage]

Throw a couple pounds of that beast into a pot roast w/ a can of mushroom soup, onions, carrots and cut up potatoes.....

 

[digimon7068]

cut it into steak-size pieces, marinate it for a few hours in italian dressing, throw it on the grill, cook until medium/rare basting once or twice with italian dressing, slice it thinly against the grain, enjoy

 

[needtogetaas]

Lmao every ones a chef up in this thread..

If it is the cut you say it is "flank meat" then it has no bone right. Its just a big slab of meat. Flank steak/flat meat is a moderately tough peace of meet. It is most commonly used by
restaurants to make steak tips for grilling Because of how cheap it is. So for starters that is what I will explain how to do with it.



I am betting you don't have a meet needler " 30-40 bucks and it a great investment"
witch it what most restaurants use to brake down the muscle fibers and soften up the meat. So this is what you can do instead. lay the meat out and cut it 3 thiner peaces so as to make 3 thiner long cuts of meat. Lay down some plastic wrap on a counter and place a hunk of meat on it. Then place another peace of plastic wrap on top of that. Now use a meet hammer or any thing flat and hard to pound the meat and soften it up "be sure not to smash it into peaces though". Repeat the process with the
other to cuts of meet. Once you are done doing this cut the meat into smaller steak tip size peaces.

now you can ether bag them up in serving size freezer bags plain or you can make a marinade for them then bag them up the same way. Makes for easy meals latter on if you just marinade them. You can add them to salads or any meal you want.

Advanced recipe

1/2 cup peanut butter, creamy
1/2 cup sherry, dry
1/4 cup soy sauce, dark
1/4 cup red wine vinegar
1/4 cup honey
1/4 cup oil
1/4 cup ginger, crushed
1/4 cup green onion, minced
1/4 cup cilantro, chopped
2 tablespoons sesame oil, dark
2 tablespoons chinese chili sauce
2 tablespoons lemon juice
6 garlic cloves


Combine everything in food processor and mix. Marinadesteak for up to 8 hours Or just divide it all up in freezer bags and save fore later.

easy recipe

1 1/2 cups water
1 cup red wine vinegar
4 medium jalapeños
3 cloves garlic, peeled
2 teaspoons salt
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon ground red chile
1/2 teaspoon pepper

Place jalapenos and garlic in a blender. Grind to a pulp. Add remaining ingredients and continue blending. Allow meats for marinate for about 2 to 4 hours or again bag up for later.

 

[digimon7068]

Lmao every ones a chef up in this thread..

If it is the cut you say it is "flank meat" then it has no bone right. Its just a big slab of meat. Flank steak/flat meat is a moderately tough peace of meet. It is most commonly used by
restaurants to make steak tips for grilling Because of how cheap it is. So for starters that is what I will explain how to do with it.



I am betting you don't have a meet needler " 30-40 bucks and it a great investment"
witch it what most restaurants use to brake down the muscle fibers and soften up the meat. So this is what you can do instead. lay the meat out and cut it 3 thiner peaces so as to make 3 thiner long cuts of meat. Lay down some plastic wrap on a counter and place a hunk of meat on it. Then place another peace of plastic wrap on top of that. Now use a meet hammer or any thing flat and hard to pound the meat and soften it up "be sure not to smash it into peaces though". Repeat the process with the
other to cuts of meet. Once you are done doing this cut the meat into smaller steak tip size peaces.

now you can ether bag them up in serving size freezer bags plain or you can make a marinade for them then bag them up the same way. Makes for easy meals latter on if you just marinade them. You can add them to salads or any meal you want.

Advanced recipe

1/2 cup peanut butter, creamy
1/2 cup sherry, dry
1/4 cup soy sauce, dark
1/4 cup red wine vinegar
1/4 cup honey
1/4 cup oil
1/4 cup ginger, crushed
1/4 cup green onion, minced
1/4 cup cilantro, chopped
2 tablespoons sesame oil, dark
2 tablespoons chinese chili sauce
2 tablespoons lemon juice
6 garlic cloves


Combine everything in food processor and mix. Marinadesteak for up to 8 hours Or just divide it all up in freezer bags and save fore later.

easy recipe

1 1/2 cups water
1 cup red wine vinegar
4 medium jalapeños
3 cloves garlic, peeled
2 teaspoons salt
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon ground red chile
1/2 teaspoon pepper

Place jalapenos and garlic in a blender. Grind to a pulp. Add remaining ingredients and continue blending. Allow meats for marinate for about 2 to 4 hours or again bag up for later.

nice. . .but mine is ridiculously simple and tastes fantastic. . .

 

[needtogetaas]

I would not cook flank steak more then m/rare. The more you cook it the tougher it gets.

 

[needtogetaas]

nice. . .but mine is ridiculously simple and tastes fantastic. . .

You did not answer the questions he asked though. He wanted to know what to do as far as preparing and storing 10lbs of meat.

 

[digimon7068]

You did not answer the questions he asked though. He wanted to know what to do as far as preparing and storing 10lbs of meat.

i told him to cut it up into steak-size pieces, marinate, then grill to medium-rare and slice thinly against the grain. . .i figured he could read b/t the lines and put the uncooked stuff in the freezer. . .