Post # 1
The only steak option my venue offers is a flank steak. I’ve heard so many things regarding flank steak, I’ve heard it’s good but then again I’ve heard it’s tough. Has anyone had flank steak from their venue or at a wedding they attended? How did it turn out?
Post # 3
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).
Post # 4
Thanks!!! Anyone else have any opinions on flank steak?