Recipe: Flank Steak [edit]

Photo: Flickr user thebittenword.com

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Edited by: Alisa Escanlar, Colin M. Saunders

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Wikipedia

The flank steak or bavette is a beef steak cut from the abdominal muscles of the cow. Long and flat, the steak's best known application is the fajitas, in which either skirt steak (arrachera in Spanish) or flank steak can be used as filling in flour tortillas. The popularity of Mexican cuisine has driven up the price of flank steak over the past few decades. It is significantly tougher than the other beef cuts therefore many recipes use moist cooking methods such as braising. Arrachera meat should have any excess fat trimmed from it, then marinated at least overnight, often for three or four days, covered in the refrigerator, then grilled over an open fire and cut into strips about one-half to one inch wide. The French are quite partial to this cut, known as "Bavette". It is quickly seared in a hot pan and eaten rare to maintain its tenderness. Bavette is frequently served in Parisian bistros with shallots - "Bavette a l'échalotte". Flank steak used in Mexican cuisine may be tenderized by using commercial tenderizers, or by mechanical tenderizing, using a method similar to that used to produce cube steaks. Flank steak is best when it has a bright, red color. Because it comes from a strong, well-exercised part of the cow, it is best prepared when cut across the grain. Flank steak is frequently used in Asian cuisine. In Chinese markets, the flank steak is often sold as "stir-fry beef" because it is how it is usually prepared. Most stir-fried beef dishes in Cantonese restaurants are prepared with this cut of beef. Flank steak is commonly used throughout Mexico and South Texan cuisine for the popular fajita, hamburgers, and general cuisine. Once cut into strips it is commonly used as filling in the "fajita".

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[edit] Ingredients

¼	cup chopped parsley
½	teaspoon dried basil leaves
¼	teaspoon dried oregano leaves
2	pounds flank steak, butterflied see Note
1	can 10 ¾ oz. condensed golden-mushroom soup
2	tablespoons brandy
1	pkg. 16 oz. frozen broccoli, green beans, pearl onions and red pepper mixture

[edit] Preparation

Step 1	1. In 8 quart Dutch oven, over medium heat, melt butter. Saute onion, mushrooms and garlic 3 minutes. Remove from heat; add bread cubes, egg, nuts, parsley, basil, oregano and 1/2 teaspoon salt; mix well. Evenly spread stuffing over steak, leaving 1 inch border. Roll steak from long side, jelly roll fashion; secure with string.
Step 2	2. Wipe pan clean. In same pan, heat 2 tablespoons salad oil. Brown stuffed steak on all sides. Add soup, brandy and 1/2 cup water. Bring to boiling; reduce heat; simmer, covered, stirring occasionally, 1 hour, or until meat is fork tender.
Step 3	3. Add frozen vegetables to pan; simmer 10 minutes longer or until vegetables are heated through. Remove and discard strings from meat. Slice meat; serve with vegetable sauce. Makes 6 servings.
Step 4	Note: To butterfly, cut steak lengthwise about four-fifths through. Open meat; flatten slightly by gently pounding with a meat mallet or a rolling pin.