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Thread: marinade for flank steak

  1. #21
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    Guys you are great. I will try the classic marinade that Theory posted, because is the first time that I do flank steak, buy the next time i will definitly try the coca cola one.

    Picks to come

  2. #22
    Senior Member shankster's Avatar
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    Theory's classic marinade is your best bet since you're serving it with bernaise..Save the coca cola one for an Asian inspired dinner(stir fried veg & noodles or plain steamed rice)..yumm!

  3. #23
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    Ok this is the result:

    Some ingredients for the marinade:


    I think that the butcher sold me a mix of flank and skirt steak:

    My butchering skills are inexistent, i will have topractice some more (what a grate excuse to use my knife and to get one more, couse you cant butcher with a gyuto

    The souce:

    I think it didnt split

    Ant the broilled meat:

    The piece was so thin that it didnt get a brown crust because i was afraid of overcooking it

    I didnt take a picture of the final dish, because it look terribly bit it was delicious.

    P.S. Sorry for the crappy picture but i dont have a digital camera and i had to use my phone.

  4. #24
    Senior Member ThEoRy's Avatar
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    Noice!!
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  5. #25
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    You need to develop some photoshop skills and then you can make it look as good as it tastes!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  6. #26
    Senior Member shankster's Avatar
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    Quote Originally Posted by SpikeC View Post
    You need to develop some photoshop skills and then you can make it look as good as it tastes!
    Or hire a food stylist..

  7. #27
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    Quote Originally Posted by SpikeC View Post
    You need to develop some photoshop skills and then you can make it look as good as it tastes!
    I dont think i can handle a new addiction

  8. #28
    Quote Originally Posted by ThEoRy View Post
    Yup, touch of honey and olive oil at the end. And the corn was done under our broiler but you can just grill it.
    Thanks a bunch - did a big bowl of the stuff yesterday and it went down a treat. Nice excuse to cut a bunch of produce for a home cook too. Thought there would be too much, but it disappeared before I could iphoto it.

    I see more salsa in my life...

  9. #29
    Senior Member ThEoRy's Avatar
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    Cool, yeah it's fast and easy plus delicious. Want to bulk it up even faster, use a whole pineapple. That's what I do when we need quantity. Easy yield.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  10. #30
    How are you guys cooking your flank steak ? I am guessing either medium to medium rare? And can some one please post portion amounts. for the red wine marinade ? thanks , Moses

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