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Politics : The Donkey's Inn -- Ignore unavailable to you. Want to Upgrade?

To: Mephisto who wrote (13744)	1/3/2006 11:22:16 PM
From: Patricia Trinchero	Read Replies (2) \| Respond to of 15516

I think you are correct in that flank steak tends to be tough. Marinating will help or cooking it slowly over a longer period of time. I'd have to see the cut to be sure it's what I am thinking. Brisket is another cut that needs to be marinated or cooked slowly over a longer period.

To: Mephisto who wrote (13744)	1/4/2006 10:11:01 AM
From: TigerPaw	Read Replies (2) \| Respond to of 15516

I'm not sure if it would be a tender cut of beef. It's not tender by itself, but it is very flavorful. It's used a lot in central mexican cooking, either stewed with tomato, onion, and spices, or fajita style. In this style it is marinated (lime & tequilla),then grilled to medium done. Then it is sliced very thin, 1/8 inch thick strips against the grain and sizzled in a 400 degree pan with some onion & pepper. When it is done you add some more lime juice to stop the cooking.