Chipolte Lime Flank Steak - review

[Leanne]

I know this has been discussed before (which is why I tried it in the first place) - But I just wanted to say YUM! The sauce on this was amazing. We absolutely loved it. However - I will say yuck to flank steak itself. It marinated overnite & it did not help the toughness.
I will be making the sauce again, but to put over another cut of beef or perhaps chicken or shrimp.

[Peggy]

Leanne,

I think flank steak is definately an acquired taste. When I started fixing it several years ago, I thought it was very tough, but continued to make it because it is one of the leanest cuts of beef. Since I try to keep our fat consumption down, I make it frequently now and we have adapted our "beef expectations" to the point that we really like it. Of course, an occasional juicy, tender, melt-in-your-mouth steak is wonderful on occasion...(my mouth is watering), but for health reasons, it is a rare think in my house. BTW - I loved this recipe also!

Peggy

[Jewel]

I used to look at Flank Steak under cellophane at the local grocery and my lip would curl...how could something that looks so tough and 'sinewy' be any good? About two years ago a buddy of mine convinced me to try it, and she told me the perfect recipe to try it out on the first time was fajitas. Told me it was THE most flavorful cut of beef there was, but there was several keys to fixing it. She said sear it for 3 minutes or so on each side, and that's it...well-done flank is tough flank. She also said THIN slices cut on a diagonal across the grain. She told me no slice should be thicker than 1/4". I rolled my eyes and promised her I'd give it a try...and it's been my favorite cut of beef since!!! She was so right, you have to make sure it's medium to medium rare, but when you marinate it and slice it right, it's HEAVEN! :D

[Leanne]

Thanks for the tips. It was still red in the center (b/c DH only eats rare beef) & I did slice it thin against the grain - but I guess not thin enough. I will say that I had leftovers today - just brought in a piece that I hadn't sliced. Heated it in the microwave & cut it like a rgular steak. It wasn't nearly as bad as last night (as far as toughness goes.) Not sure why that was - but again - the sauce was amazing!!