Waste Not! Issue #2: Flank Steak

So this is my second attempt at creating multiple dishes out of one base dish which can be re-worked once or twice during the week.

The base dish for this week is flank steak.  Flank steak is a  long thin piece of meat cut from the abdominal muscles of a cow (who ever thought that cows had abs, eh?).   When my Mom first started making flank steak it was because it was fast to cook, very inexpensive and could be stretched for a number of meals.  While flank steak isn't as inexpensive as it was 30 years ago, it is still a fast meal and a good value compared to other marinating steaks and a left overs can be used in a variety of ways.

Because flank steak (also called bavette) comes from the cow's abdominal area (he he cow abs again...) it is rather tough and lends itself best to marinating to break down the tough fibres and impart flavour.  Flank steak also has a grain.  If you look at it closely you will see the long fibres of the meat run in one particular direction.  When cutting flank steak it is best to cut the mean against the grain for optimum tenderness.  Also, flank steak is best served medium to medium rare.  Over cooking will result in dry meat, plain and simple.

Round 1:

My Mom's "Special" Flank Steak

The first round stars my Mom's age-old recipe for flank steak.  If you are a creative chef you can vary the basic recipe in a million ways to change the flavour.  With cilantro, lemon grass and fish sauce it could have a Thai bent.  With oregano, basil, parsley and garlic, an Italian one....you get the idea.  But my Mom`s receipe is tried and true, never fails, and is loved by everyone, especially my kids.

The flank steak will be accompanied by my two all-time favourite side-salad recipes, both of which make repeat appearances on our camping and cottage trips on a regular basis, not to mention at home.

Blue Cheese Potato Salad
Fennel Lemon Salad

During the week, any left overs can be used up in one or both of the following quick recipes, depending on whether or not you have inhaled all the steak on Round 1.

Round 2:

Sesame Beef and Broccoli Stirfry with steamed rice

I had hoped to have a round three of the following, but the Special Steak proved so popular Sunday night that there was only enough left for Stir fry.  Next time....

Round 3:

Black and Blue Sandwiches seved with Mesculin Greens and Balsamic Vinaigrette

The "black" in the sandwich is the meat (because it is seared I guess), and the "blue" is the blue cheese (and it could also be the meat depending on how rare you cooked it to begin with.  The hot sandwich is paired with a simple side salad of greens and a basic Balsmic Vinaigrette.