April 17, 2024 • 6 mins
In today's episode, learn about whether a flank steak is a good value or not.
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Episode Transcript
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(00:00):
In today's episode.
(00:01):
Learn about whether a flanksteak is a good value or not.
(00:32):
Before we begin today's episode.
I want to take a moment to share aboutmy favorite spice company, burlap
and barrel single origin spices.
You'll truly eat.
Like no one else may usetheir spices in your cooking.
My sister-in-law wasvisiting us back in October.
We made this Frenchonion, butter bean soup.
(00:52):
Which was so delicious.
So decadent.
But when she got back home andtried to make that same super
self, it wasn't quite as good.
She couldn't put her finger on at first.
But then I hit her that we had used asdry time I got from bro up and barrel.
That we had, but she didn't have.
So it just shows how much flavor.
(01:15):
You can get from a trulygood quality spice company.
Right now, if you order it fromtheir website and use my promo code.
Eat like no one.
You'll get a free.
Robust sta.
Black peppercorn grinder.
When you add it to your cart.
With any additional $15 purchase.
(01:37):
Now it's raw with today's episode.
So today I'm here to discuss flank steak.
Are you a flank steak fan?
I'm a flank steak fan.
I, I like flank steak for aids.
It's good flavor.
I think it has a really,really nice flavor.
And it has been called at, this wasactually a word, the most Marin natal.
Piece of meat.
It takes to a marinade.
(01:59):
Better than probably any cut of beef.
You're going to find.
And the reason for that is the,the way the fibers, the meat are.
Of of that muscle on the flank steak, justmake it really great at absorbing flavor.
So if you want to test out.
I marinated for a beef for a steak.
This is the CIQ want to try.
(02:19):
The question I'm going to answer andsay, is flank steak a good value?
So flakes take, usually runs about.
Maybe around $9 a pound.
I think it was about.
$9 a pound.
Last time I saw it at Costco.
So that puts it at a lower pricethan other stakes, like rib-eyes
or New York strips in general.
(02:41):
But doesn't make it the cheapest either.
So it's kind of like a middle range price.
And in terms of stakes.
But the good thing about it is thatthere's, you're not paying for any bone,
so you don't ever see bone in flank steak.
It as always as always a boneless steak.
It has very little.
Fat to it and very little.
(03:01):
gristly pieces.
So you're getting a lot of, a lot ofalmost literally all them usable meat.
So in that way, that makes it a goodvalue because you are using everything.
You're not going to toss anything out.
Although if you were buying abone-in steak, I would definitely
say that bone to make stock later on.
Let's tell that it's a, a greatplace, a great steak to buy.
(03:23):
Cause it has a really good,it's a really good value.
Because you get to use it all.
So I think that's whatmakes it a fabulous.
Choice.
And I think it's a very flavorful steak.
It packs a lot of, um, good flavor.
Now.
As for uses most of thetime you see flank steak.
Use for things like fajitas.
(03:45):
It does really well.
When you slice it really thin, whichis pray for it, but he doesn't go,
it goes great inside some tortillas.
I think it's a very good option.
When it comes for doing that, you couldalso use skirt steak for that too.
They're both, could be kind of similarto kind of similar areas of those skirts.
It does have more.
Uh, more.
fat to it.
(04:06):
Skirt steak is usually justa lot of places like Costco.
Already in like a marinade it's alreadylike pre-seasoned ultimate risk out there.
That that way.
Uh, flex tech is definitely.
Easier to find, I think.
But a lot of recipes, you cankind of interchange the two.
And price-wise are usually.
Close to being the same priceas much difference at all.
(04:28):
Flank steak.
Can be a good choicefor the air fryer too.
That's.
That's.
why I'm to share that with you.
It's a more thin steak.
And if you give it a good Marybeforehand and put it in your air fryer.
It can be one that does reallywell in that environment.
Before we end our chaton flank state today.
(04:49):
I want to make sure to point outone of the most important things.
When cooking a flank steak, and that isyou need to cut it against the grain.
You will see 'em flank steak,probably more than any other steak.
Really the, where the, the kind oflines are the fibers of the meat.
You can easily see that there.
(05:10):
And so you want to make thosefibers as short as possible.
There's flank steak.
If cooked incorrectly is notgoing to be the most tender thing.
It is not a beef Tenderloin.
It's not flaming.
So you need to.
Treat it differently.
And so you want to.
make sure, especiallywhen you're eating it.
That you always cut it.
(05:30):
Going against those lines.
Those meat fibers are short as.
as.
possible.
Which will make it when you'rechewing it in your mouth.
And I'll be a lot easier tochew and will not, um, become
tough if you go the other way.
You may have a little.
little.
prompt, chewing it here.
So that's the key thing,no matter what you do.
That at the very end at the table there.
And you got your fork andknife and hand, you gotta make
(05:52):
sure to do it the right way.
So I hope you guys are.
And inspired to check out a flying sake.
If you have a hammer in awhile.
Here's your opportunityto give them a try again.
In today's episode.
(00:01):
Learn about whether a flanksteak is a good value or not.
(00:32):
Before we begin today's episode.
I want to take a moment to share aboutmy favorite spice company, burlap
and barrel single origin spices.
You'll truly eat.
Like no one else may usetheir spices in your cooking.
My sister-in-law wasvisiting us back in October.
We made this Frenchonion, butter bean soup.
(00:52):
Which was so delicious.
So decadent.
But when she got back home andtried to make that same super
self, it wasn't quite as good.
She couldn't put her finger on at first.
But then I hit her that we had used asdry time I got from bro up and barrel.
That we had, but she didn't have.
So it just shows how much flavor.
(01:15):
You can get from a trulygood quality spice company.
Right now, if you order it fromtheir website and use my promo code.
Eat like no one.
You'll get a free.
Robust sta.
Black peppercorn grinder.
When you add it to your cart.
With any additional $15 purchase.
(01:37):
Now it's raw with today's episode.
So today I'm here to discuss flank steak.
Are you a flank steak fan?
I'm a flank steak fan.
I, I like flank steak for aids.
It's good flavor.
I think it has a really,really nice flavor.
And it has been called at, this wasactually a word, the most Marin natal.
Piece of meat.
It takes to a marinade.
(01:59):
Better than probably any cut of beef.
You're going to find.
And the reason for that is the,the way the fibers, the meat are.
Of of that muscle on the flank steak, justmake it really great at absorbing flavor.
So if you want to test out.
I marinated for a beef for a steak.
This is the CIQ want to try.
(02:19):
The question I'm going to answer andsay, is flank steak a good value?
So flakes take, usually runs about.
Maybe around $9 a pound.
I think it was about.
$9 a pound.
Last time I saw it at Costco.
So that puts it at a lower pricethan other stakes, like rib-eyes
or New York strips in general.
(02:41):
But doesn't make it the cheapest either.
So it's kind of like a middle range price.
And in terms of stakes.
But the good thing about it is thatthere's, you're not paying for any bone,
so you don't ever see bone in flank steak.
It as always as always a boneless steak.
It has very little.
Fat to it and very little.
(03:01):
gristly pieces.
So you're getting a lot of, a lot ofalmost literally all them usable meat.
So in that way, that makes it a goodvalue because you are using everything.
You're not going to toss anything out.
Although if you were buying abone-in steak, I would definitely
say that bone to make stock later on.
Let's tell that it's a, a greatplace, a great steak to buy.
(03:23):
Cause it has a really good,it's a really good value.
Because you get to use it all.
So I think that's whatmakes it a fabulous.
Choice.
And I think it's a very flavorful steak.
It packs a lot of, um, good flavor.
Now.
As for uses most of thetime you see flank steak.
Use for things like fajitas.
(03:45):
It does really well.
When you slice it really thin, whichis pray for it, but he doesn't go,
it goes great inside some tortillas.
I think it's a very good option.
When it comes for doing that, you couldalso use skirt steak for that too.
They're both, could be kind of similarto kind of similar areas of those skirts.
It does have more.
Uh, more.
fat to it.
(04:06):
Skirt steak is usually justa lot of places like Costco.
Already in like a marinade it's alreadylike pre-seasoned ultimate risk out there.
That that way.
Uh, flex tech is definitely.
Easier to find, I think.
But a lot of recipes, you cankind of interchange the two.
And price-wise are usually.
Close to being the same priceas much difference at all.
(04:28):
Flank steak.
Can be a good choicefor the air fryer too.
That's.
That's.
why I'm to share that with you.
It's a more thin steak.
And if you give it a good Marybeforehand and put it in your air fryer.
It can be one that does reallywell in that environment.
Before we end our chaton flank state today.
(04:49):
I want to make sure to point outone of the most important things.
When cooking a flank steak, and that isyou need to cut it against the grain.
You will see 'em flank steak,probably more than any other steak.
Really the, where the, the kind oflines are the fibers of the meat.
You can easily see that there.
(05:10):
And so you want to make thosefibers as short as possible.
There's flank steak.
If cooked incorrectly is notgoing to be the most tender thing.
It is not a beef Tenderloin.
It's not flaming.
So you need to.
Treat it differently.
And so you want to.
make sure, especiallywhen you're eating it.
That you always cut it.
(05:30):
Going against those lines.
Those meat fibers are short as.
as.
possible.
Which will make it when you'rechewing it in your mouth.
And I'll be a lot easier tochew and will not, um, become
tough if you go the other way.
You may have a little.
little.
prompt, chewing it here.
So that's the key thing,no matter what you do.
That at the very end at the table there.
And you got your fork andknife and hand, you gotta make
(05:52):
sure to do it the right way.
So I hope you guys are.
And inspired to check out a flying sake.
If you have a hammer in awhile.
Here's your opportunityto give them a try again.
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