Steak Your Claim! 2 (Somewhat) Less Expensive Cuts 🌞

Garlic-Miso Flank



SERVES 4 TO 6

I love the fermented, salty flavours of Japanese savoury dishes. On Cuts
bite a sultry sensation. On flank steak, the coating also lets you cook the
steak to rare or medium-rare so you can be assured of a delightfully
dark and sumptuous crust, which will greatly please the Steak Gods,
not to mention your dinner guests.

5 TABLESPOONS DARK MISO
3 TABLESPOONS SAKE (OR DRY VERMOUTH, BUT SAKE IS BETTER)
2 TABLESPOONS LIQUID HONEY
1 TABLESPOON GROUND DRIED GOCHUGARU OR ALEPPO PEPPER
1/2 TABLESPOON COCONUT OIL (OR ANOTHER OIL, BUT COCONUT WORKS
BETTER HERE)
4 CLOVES GARLIC, FINELY GRATED

1 WHOLE FLANK STEAK (ABOUT 2 POUNDS)
IN A BOWL, combine miso, sake, honey, gochugaru, coconut oil, and garlic
until you have an even paste. Using your hands, rub it evenly all over your
flank steak. Starting at a short end, roll the steak up like a sleeping bag. Set
aside at room temperature for 30 minutes while you prepare your grill.

2 PREPARE YOUR CHARCOAL GRILL to one-third cooler than peak heat, or heat
your gas grill to medium-high (preheated on High for 10 minutes, lid
closed).

3 USING A SHARP KNIFE, cut rolled-up steak in half right down the middle
across its width, to get two narrower steaks. If the miso marinade thickly
coats the flank steak, scrape some off (the steak should be thoroughly
coated but not excessively goopy).

4 GRILL YOUR STEAK until it reaches an internal temperature of 110°F in the
meaty middle. (This will get you to a perfect rare. If you want it mediumrare, which is completely acceptable, cook until the internal temperature is
120°F. In either case, your crust should be dark and sticky.) Very loosely
wrap steak in foil and set aside for 5 to 10 minutes. You may want to check
for doneness with a small incision in this case, to get a better idea: the steak
should be pinky-red inside, with some running juices and some rare meat in
the very middle.

4 USING A SHARP KNIFE, cut your grilled steak across its width (across the
grain) on a bias (really just for shape) into 1/4-inch slices. Pour juices from
the foil and carving board into a ramekin or small cup, and serve alongside,
for pouring or dipping.


COOKING WITH COCONUT OIL

Coconut oil is also a wonderful cooking oil, and unlike almost every other plant-based oil, is
naturally saturated (like animal fats it too remains stable when heated, avoiding the health issues
associated with free radicals in food). Like lard or duck fat, coconut oil is solid at or under room
temperature. It’s not altogether taste-neutral, though, so your food may smack just a little of coconut
when you cook with it. Not always a bad thing

from "Steak Revolution"
https://www.goodreads.com/book/show/35068942-steak-revolution


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Skirt Tacos



MAKES 6 TACOS

The buttery taste and loose texture of skirt steak makes it perfect for
tacos. Essential advice: cut the skirt thinly across the grain, and use
real (soft) corn tortillas. Toppings are up to you, but the ones I’ve listed
here have worked their combined magic for me over the years (the
crème fraîche almost always making an appearance). If you don’t care
to make the chili rub, you can just use regular store-bought chili
powder.

1 POUND SKIRT STEAK
FAT, FOR COOKING (DUCK FAT, GOOSE FAT, LARD, NICE BACON FAT, SUET,
TALLOW, SCHMALTZ), OR COOKING OIL
6 SOFT CORN TORTILLAS (WRAPPED IN FOIL AND WARMED IN THE OVEN OR
TOASTER OVEN)
CHILI RUB
2 TABLESPOONS GROUND DRIED ANCHO CHILIES (OR YOUR FAVOURITE MILD
CHILIES)
1 TEASPOON GROUND CORIANDER
1 TEASPOON GROUND CUMIN
1/4 TEASPOON GROUND NUTMEG
1/4 TEASPOON GROUND CINNAMON
PINCH OF SALT
TOPPINGS (1 CUP EACH)
REFRIED BEANS, PREFERABLY HOMEMADE
LETTUCE, SHREDDED OR JULIENNED
AVOCADO, SLICED
ONION, DICED
RADISH, DICED
QUESO FRESCO OR FETA CHEESE
CRÈME FRAÎCHE
YOUR FAVOURITE HOT SAUCE

1 IN A BOWL, combine all of the chili rub ingredients.

2 DUST BOTH SIDES of your steak with the chili rub until well coated. Store any
leftover chili rub in an airtight container for your next taco meal.

3 IN A CAST-IRON, heavy stainless-steel, or non-stick pan (with a heavy heat
cookie bottom) over medium-high, heat the fat. Fry your steak until it
develops a nice crust and reaches medium-rare (125°F) or medium (135°F)
when tested with a meat thermometer (when checked with a small incision
for medium-rare, it should appear pinky-red with some red meat in themiddle
and flowing juices), flipping as often as you like, 6 to 7 minutes
total. Let rest loosely wrapped in foil for 5 to 10 minutes while you prepare
the rest of your ingredients.

4 ARRANGE YOUR TOPPINGS of choice in small bowls, alongside the tortillas
and a bottle of your favourite hot sauce.

5 ON A CARVING BOARD, cut the skirt steak into thin slices, across the grain.
Transfer slices to a bowl along with the juice from the carving board and
foil.

6 LOAD UP your tacos and enjoy!


from "Steak Revolution"
https://www.goodreads.com/book/show/35068942-steak-revolution

Yumm Steak.