dumb question about buying steak...

[Anonymous]

I'm not a huge red meat person so I apologize because this is probably an idiotic question.

I'm cooking for a small dinner party next weekend and the recipe calls for flank steak. I want it to be high quality meat -- where is the best place to get it? Will any meat counter, say at Whole Foods or Safeway or whatever, be able to get me what I want, or do I have to find an actual butcher shop? If the latter, any suggestions? I'm in Falls Church.

[Anonymous]

Flank steak is a common cut. You should be able to get it in most big grocery stores.

[Anonymous]

Flank steak isn't "high quality" in the sense that it is a tougher more marblized cut as opposed to the leaner more tender filet. That doesn't mean that it can't make a great dish if properly marinated/tenderized and cooked well. As pp said, it's a common cut that you should be ablt to ge anywhere.

Be sure when you are preparing it that you marinate for at least as long as the recipe recommends. Be sure not to overcook the meat. Make sure you let the meat "rest" before you slice into it or all the juices will run out of the meat and it will be dryer and tougher. Keep in mind that it continues to cook a little while it rests. And most importantly with flank steak, make sure you cut it right. It should be sliced thin against the grain. You can see videos of this on youtube.

When doen properly, flank steak can be really flavorful, tender, and easy. But if done wrong, it can be dry and tough. Good luck!

[Anonymous]

IMO - flank steak is hard to prepare - I would practice to get the cooking times right.

I have tried it 3-4 times and each time it was tough and inedible,, but I tend to overcook - not a fan of rare meat.

[Anonymous]

I have not tasted a difference between the flank steak that I get at Whole Foods and Giant/Safeway. When I was at Whole Foods last week they had at least a dozen of them. When I am at Giant/Safeway (in NWDC) it tends to be hit or miss, they usually have a few, but many times they don't have any at all.

[Anonymous]

Flank steak is pretty much same anywhere. marinate in montreal seasoning and some garlic terriyaki (asian aisle at grocery store). Broil 6 min, flip it and do 5 min to finish. let it stand for a few minutes and slice thinly at 45 degree angle against the grain....staple at my house...and don't forget to pour the extra juices from the broil pan and cutting board over the sliced meat.