A good dinner idea

Discussion in 'Food & Wine' started by -Cp, Oct 30, 2005.

  1. -Cp
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    -Cp Senior Member

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    We had this tonight...

    Flanksteak that was wrapped up with Portobello Mushroom and Bacon bits - salt and pepper it.. grill it to medium rare..

    Wash it down with a nice <a href="http://www.andrewwill.com/" target=_blank">Andrew Will Cab</a> and you have a perfect match...
     
  2. archangel
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    archangel Guest

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    must get out my tenderizing hammer though... and use lotsa garlic salt! and wash it down with a Millers or Corona Light
     
  3. dmp
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    dmp Senior Member

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    No need for a hammer - just be sure and cut the steak across the grain.
     
  4. Mr. P
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    Mr. P Senior Member

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    Flanksteak is like leather no matter how ya cut it, who ya kiddin, not Mr. P.
    Now a good marinade will make a difference. ;)
     
  5. dmp
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    dmp Senior Member

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    I doubt I've ever eaten a hammered flanksteak. Then again, I don't remember ever eating a flank steak which wasn't marinated. :)
     
  6. Mr. P
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    Mr. P Senior Member

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    Never had one hammered either...well, cept for swiss steak, some use flank for that and it gets hammered.
     
  7. dilloduck
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    dilloduck Diamond Member

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    marinade overnight with some honey, vinegar, soysauce and ginger
    Grill
    MMMMMMMM
     
  8. -Cp
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    -Cp Senior Member

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    Actually... if your flank is tough, then you're either cutting it with the grain or cooking it too long or both....

    We cook Flank's frequently with no marinade and they turn out great...
     
  9. Mr. P
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    Mr. P Senior Member

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    It's not me cutting with the grain or over cooking..It's common knowledge
    flank is tough without marinade. Maybe it's not flank you're eating. :D


     

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