Flank steak is the right steak, that is, it is a piece of beef or veal, cut from the carcass of a young animal and chopped across the fibers. However, when cutting carcasses, this kind of meat is cut off not from the back or the rib side, but from the lower (inguinal) part of the abdomen. This explains the significantly lower cost of flank steaks relative to other steaks, and some harshness of this meat. The muscles in this part of the carcass are much reduced, and therefore to obtain a delicious dish, the fibers will have to be softened.
To make flank steak cook correctly, you need a marinade. It is better to do it on an acidic basis, we give several options.
Fruit marinade
This recipe is perfect for a picnic at the cottage, where a ripe sour plum has matured: cherry plum or mirabel. Also does not prevent the green.
Ingredients:
- cut of beef - 1 kg;
- the sink is acid - 0.6 kg;
- salt - 1 tbsp. a spoon;
- ground pepper (mixture) - 1/3 tsp;
- parsley, basil, dill - 1 large bunch.
Preparation
We cut beef into flat slices across fibers, salt, pepper, put in enameled dishes, shifting with herbs. I add the plum to the pan and add a glass of water. When the contents of the saucepan boil, cook at minimum heat for 5 minutes, then rub through a sieve and cool. Steaks fill the marinade and leave the clock at 6, or better - at 12. Thanks to this marinade, the flank steak will be soft, and cooking will take less time.
Tomato version
For an autumn exit on the nature the marinade variant approaches almost as on a shish kebab - on the basis of a tomato.
Ingredients:
- flank steaks - 1 kg;
- tomatoes dense red - 0,5 kg;
- onion - 0.3 kg;
- spices dry - to taste;
- tomato paste - 1 glass.
Preparation
Meat is traditionally mine, dried and cut into portions - depending on how we cook. Bulbs choose a medium-sized, peeled off the husk, my tomatoes and all cut into rings. We put meat in enameled dishes, pouring spices and layers of onions and tomatoes. Tomato paste with water
Other marinades
Strangely enough, it perfectly softens meat fibers and lactic acid, so you can simply pour the sliced meat with kefir, diluting it with water if it is very fat and thick. Also, meat can be marinated in a mixture of red dry wine and water. The ratio of liquids is 1: 3. You can also use a non-sour marinade - fill the flank of the steaks with highly carbonated water and add the spices - it will also be very tasty.