COOKING - FLANK

Broiling/ Barbecuing/ Pan Frying (Pan Broil)/ Stir Frying
  1. Marinate steaks for 6-8 hours or needle to tenderize.
  2. Preheat heat source.
  3. Cook only to medium.
Braising
  1. Brown meat in a small amount of oil ( smaller cuts should be dredged in flour first) Remove meat from pan sauté mirepoix ( aromatic vegetables) and deglaze with stock and or wine.
  2. Return meat to pan, add stock /braising liquid until the meat pieces are 1/3 covered.
  3. Place lid on pan bring liquid to a simmer then reduce heat and braise on stove top or in a slow oven 150ºC (300ºF) adding stock as needed.
  4. Once the meat is tender it maybe removed and held which the braising liquid is reduced and thickened (garnish cooked separately can be added at this time).
Moist Oven Roasting
  1. Place roast on rack.
  2. Sear roast for flavor and color.
  3. Add liquid to cover bottom of pan. Close oven vents.
COOKING - SKIRT STEAK

Broiling/ Barbecuing/ Pan Frying (Pan Broil)/ Stir Frying
  1. Marinate steaks for 6-8 hours or needle to tenderize.
  2. Preheat heat source.
  3. Cook only to medium. [ Inside round steak, sirloin tip steak, flap steak, flank steak, chuck tender, skirt steak]
Braising
  1. Brown meat in a small amount of oil ( smaller cuts should be dredged in flour first) Remove meat from pan sauté mirepoix ( aromatic vegetables) and deglaze with stock and or wine.
  2. Return meat to pan, add stock /braising liquid until the meat pieces are 1/3 covered.
  3. Place lid on pan bring liquid to a simmer then reduce heat and braise on stove top or in a slow oven 150ºC (300ºF) adding stock as needed.
  4. Once the meat is tender it maybe removed and held which the braising liquid is reduced and thickened (garnish cooked separately can be added at this time).
Moist Oven Roasting
  1. Place roast on rack.
  2. Sear roast for flavor and color.
  3. Add liquid to cover bottom of pan. Close oven vents