Pat LaFrieda USDA Choice Flank Steak, 1 lb
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Selected User Reviews For Pat LaFrieda USDA Choice Flank Steak, 1 lb
Great flank steak cooked the way I like it - Each side was marinated, then smoked over indirect heat on the grill before being seared over high heat. I prefer flanks with little fat content because it eliminates the need to trim them.
I don't know much about beef cuts, but the recipe I was using said this cut of meat was fine, and I don't care for fat on my meat. Because there was so much fat on this meat, by the time I finished cutting it off, I only had about half the weight of meat left. I'm not sure if this cut is meant to be fatty, but I won't be ordering it again.
This was an outstanding offer. A tasty cut of meat at an affordable price 7. Then, whoop, there you have it! Overnight, the price increased by a factor of two. Put an end to the shambles. 🤤.
I consider myself to be a 'late bloomer. ' When it comes to ordering groceries online, I'm a 'bloomer,' but it's so convenient to look up a few recipes and then order all of the ingredients at the same time. I needed a flank steak and was prepared to make a trip to the store to get it, so I needed to stop at more than one grocery store to get the fresh Rosemary or the garlic powder, etc. So I needed a flank steak and was prepared to make a trip to the store to get it. Then I put it on my "recipe order," which I'm glad I did. This steak was deliciously tender and flavorful. Certainly of the same caliber as what you'd find in a good supermarket - even a butcher shop that specializes in meat.
This flank steak was very tasty and enjoyable for me. I was a little nervous about ordering meat, but it turned out to be surprisingly tender. There's not a lot of fat in this, but it's extremely tender.
Strips that looked like they could have been flank steak at one point in their lives arrived. Despite the fact that my CSI skills were insufficient to make an authoritative determination. The strips were also unusually sized, measuring about an inch wide and an inch thick. So, fajita strips aren't even close. I ended up being turned into beef stew, which was fine, but it completely derailed my plans.
Cook it hot and fast! I highly recommend Alton Brown's YouTube video "How to Cook Steak on Coals. " This is the best way to make a quick and easy steak. Oh my gosh, the beefy flavor of the flank has surpassed that of a rib-eye. Eye steak is my favorite, and regular grilling is fine as well; however, don't cook it to grey all over or it will be too tough to chew. Apply a lot of heat quickly to crisp up the outside, or sous vide and searzall or literally blow torch the outside crispy.
This flank steak was excellent in quality. I used it to make broccoli beef because it was extremely tender (sliced thinly against the grain). The 1 pound portion fed 4 adults (3 of whom were male). I will definitely purchase again.
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