most recent 30 from http://paleohacks.com 2013-05-26T07:58:32Z http://paleohacks.com/feeds/question/145233 http://www.creativecommons.org/licenses/by-nc/2.5/rdf http://paleohacks.com/questions/145233/flank-steak-cooking-suggestions Eric 2012-08-26T07:01:12Z 2012-08-26T17:42:29Z

<p>Any Flank Steak cooking suggestions?</p>

http://paleohacks.com/questions/145233/flank-steak-cooking-suggestions/145236#145236 raney 2012-08-26T07:23:00Z 2012-08-26T07:23:00Z

<p>My favorite is a mexican-style marinade... lime and olive oil based, with some chili powder, black pepper, salt, cilantro, and oregano. Let sit a few hours in the fridge, then toss on the grill. </p> <p>Flank steaks are usually thick enough that you can get roast-beef-esque slices off of the finished product: a bit crispy on the outside and still plenty pink in the center.</p> <p>I've always been happiest with flanks when I take the extra time to marinade, they really benefit from tenderizing.</p>

http://paleohacks.com/questions/145233/flank-steak-cooking-suggestions/145242#145242 Tanya 2012-08-26T08:25:15Z 2012-08-26T08:25:15Z

<p>I made a marinade of Thai Red Chili paste, coconut aminos, thai fish sauce, fresh squeezed lime juice, green onions, and olive oil. I then let it marinate for a few hours, and then grilled it to medium rare, which wasn't that long. I sliced it against the grain and garnished it with lime wedges and chopped green onions. It was a hit!</p>

http://paleohacks.com/questions/145233/flank-steak-cooking-suggestions/145305#145305 juju 2012-08-26T14:31:56Z 2012-08-26T14:31:56Z

<p>If you have a dehydrator or smoker flank steak makes killer jerky. </p>

http://paleohacks.com/questions/145233/flank-steak-cooking-suggestions/145338#145338 MathGirl72 2012-08-26T17:42:29Z 2012-08-26T17:42:29Z

<p>I marinate flank steak in coconut aminos (or red wine), tons of chopped garlic, olive or coconut oil, salt, and pepper. If I'm in the mood, I'll add cumin to the mixture. I will either throw it on the grill or in a screaming hot cast iron skillet and cook to medium rare.</p> <p>Cut against the grain in thin strips or it can be tough!</p>