Wimpy Gets a Flank Steak

My dad has a hero.  His name is J. Wellington Wimpy.  You might have heard of him.  He’d gladly pay you Tuesday for a hamburger today.  Especially if you are Popeye.  Which brings me to my next point.  My dad is a hamburger man.  A raw-onion-hamburger-man.  In other words, cooked vegetables freak him out.  He fought green beans as a child—threw them on the floor, spit them in the toilet, and spent many miserable hours a kitchen table captive (he was subject to strict clean plate rules).

And now, being a good father, he’s subject to reading blog posts about cauliflower curry, and leek soup.  The vegetable nightmares continue.  So I have something for my dad.  Something that will put all that vegetable slurry to sleep.  Something that is not quite a hamburger, but I think it’ll do.

Someone bring out the flank steak.

Grilled Flank Steak

James Peterson Cooking

1 flank steak

red wine

garlic

Flank steak is simple.  The Stat Man and I usually take the big ‘ol slab of meat and let it marinate in wine and garlic for a few hours.  Literally throw the steak in a dish, cover it with wine, and toss in garlic.  1-12 hours later re-visit your meat.

Prepare the grill, or preheat a grill pan over high heat.  Brown the flank steak on the first side for 4 minutes.  (If you want some fancy cross-hatching action, turn the steak 90 degrees after 2 minutes.)  Then flip it over.  Brown the other side.  Done.

Well, almost done.  Take the steak off the heat and let it rest for five minutes.  Resting the meat allows it to better retain its juices.  During the heating process muscle cells in the meat contract forcing the liquid out of the spaces, generally toward the center of the meat.  When the meat cools, the bundles relax and reabsorb the liquid.

After the little meat nap, thinly slice the flank steak against the grain.  Flank steak is a cut from the hard working abdominal muscles of the cow.  Not only does exercise give this muscle flavor, but if you look closely you will be able to see long bundles of muscle fibers lying parallel to one another. You want to cut perpendicular to these fibers because the fibers themselves are tough.  You have to be tough when you are responsible for moving an entire cow.  So, give your teeth a bit of tenderness and let your knife saw the fibers.

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2 Responses to “Wimpy Gets a Flank Steak”


  1. 1 ljm April 8, 2010 at 10:03 am

    Your Daddy-o will be so pleased. His frightful vegetable grimace and eyebrow arch will be transformed into a smile!

  2. 2 Joe Maassen April 8, 2010 at 12:02 pm

    Why would someone take a perfectly good flank steak and ruin it (personal opinion) with the flavor of garlic? I suggest augmenting that fine piece of meat with two or three slices of raw red onion. Some people like to take their onions and fry them in a breaded coating and call them onion rings. I have two thoughts on that. First, it is much quicker if a person just takes the raw onion slice(s and creates raw onion rings. By the way, why can’t a person get raw onion rings instead of fried onion rings when eating at a good, or not so good, hamburger joint. Second, not that I’ve ever been accused, as a hamburger lover, of being overly concerned about the nutritional and health value of food, why not eat more raw onions? They are, my humble opinion, sweet, tart, sometimes eye watering and, again my humble opinion, have as much character as all those peppers people put into or on so many food items.

    Make no mistake, J, Wellington Wimpy Esq., is usually seen smiling because he eats what he likes while finding ways for others to do, for him the part that is least satisfying, the preparation. Megan’s Dad


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