(Closed) Plated Entree help! Flank steak?

posted 6 years ago in Food
Post # 3
3885 posts
Honey bee
  • Wedding: September 2011

Flank is London broil or sometimes fajita meat. It’s not the most tender cut, but if it’s marinated well and cooked properly, it can be very tender and flavorful. The challenge is going to be in serving it quickly enough that it doesn’t get cold, as it’s most often sliced before serving, to decrease toughness, and slices of meat cool more rapidly than a steak.

I’d have a tasting and see how it comes out; if served sliced, I’d ask how they plan to keep it warm between kitchen and table. If it’s served with sauce already on it, that helps it retain heat, but if the sauce is hollandaise/bernaise, that presents its own set of challenges (hot meat can cause a butter-based, emulsified sauce to break).

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