Quote:
Originally Posted by GloryDayz
I might argue that it's one of the tastiest cuts on a cow. Far too many people think "tender" means quality, and I simple don't agree. If I did, I'd eat hamburger!
So if you have teeth, I think that med-rare seared flank steak, cut across the grain at a 55-60-degree angle, is a winner every time.
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I love me some seared med-rare flank but hate biting into a taco and having half of the meat come out. That's why I tried a slow cook and shred method. Apparently that doesn't work very well. Next time I'll try brisket.