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Joined: Nov 2003
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Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,732 |
the flavor and the tenderness is always in the fat. That said, try a skirt steak. Grill it medium rare, and serve it with Chimichurri sauce. Millions of Argentinians can't be wrong.
Sam......
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Joined: Oct 2004
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Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
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I have to buy a 70 lb. box of SS to get it from my butcher.
Same with flank or hanger steaks.
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Joined: Jun 2008
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Campfire Ranger
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Campfire Ranger
Joined: Jun 2008
Posts: 18,491 |
Trim all of the visible fat off of a cut that they label petite sirloin; the kiddo might like that one. Don't overcook em'...and season with salt & pepper.
Every day on this side of the ground is a win.
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Joined: Apr 2003
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Campfire Tracker
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Campfire Tracker
Joined: Apr 2003
Posts: 6,901 |
My choice would be (and "is") a New York Cut Steak... a tasty, tender beef steak which can easily be totally trimmed of all fat.
Here in Ohio, we call a "Kansas City Strip" a "New York Cut Steak"... both are the same cut of beef which has either name, depending on where you live.
When I visited good friends who lived out in Overland Park, Kansas... we ate some "K.C. Strips" at the Stockyard's Inn... a famous steak house in Kansas City at that time which is/was located down in the actual stockyards, but is/was a very nice restaurant in a rather dingy area of Kansas City.
This was in the summer of 1954, so things may have changed considerably at this point-in-time. However, at that time, the Stockyards Inn was one of "THE" best steak houses in K.C.!
Just my 2�...
Strength & Honor...
Ron T.
It's smart to hang around old guys 'cause they know lotsa stuff...
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Campfire Outfitter
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Campfire Outfitter
Joined: Sep 2012
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Sean
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Joined: Jun 2008
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Campfire Ranger
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Campfire Ranger
Joined: Jun 2008
Posts: 18,491 |
Chuck eye's are one of my favorite cuts. I like em', a good one, almost as much as a ribeye. But they're not lean...!
Every day on this side of the ground is a win.
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Joined: Dec 2006
Posts: 52,680
Campfire Kahuna
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Campfire Kahuna
Joined: Dec 2006
Posts: 52,680 |
Picky people get tube steaks here......... round steak has very little fat. Feed him one of those and he might learn to appreciate a good steak
Liberalism is a mental disorder that leads to social disease.
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Joined: Dec 2013
Posts: 44,372 Likes: 7
Campfire 'Bwana
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Campfire 'Bwana
Joined: Dec 2013
Posts: 44,372 Likes: 7 |
the flavor and the tenderness is always in the fat. That said, try a skirt steak. Grill it medium rare, and serve it with Chimichurri sauce. Millions of Argentinians can't be wrong. Kenneth, this is a good tip from Mannlicher. Here in the south of south, cuts like flap, inside skirt, outside skirt all get a lot of attention. Why? Because as Mannlicher eluded to, all those Argentinians can't be wrong. Well, it's not just the Argentinians any more! Every Latino and WASP south of, say, Ocala, knows about these cuts. They sell very well at all the "supermercados". These have become increasingly more pricey here, due to demand and popularity, but the Spanish markets put them on sale now and then, which is when I stock up. My typical marinade varies. And yes, they taste better after a marinade. Here's kind of a standard I use. If you've got 24 hours to let it set, that works best. I don't usually have that foresight. Trim most of the fat and all of the membrane before starting the marinade. Your "churasco" cut, whichever you choose 1/2 cup olive oil 1/4 cup balsamic, red wine vinegar, low sodium soy sauce, or apple cider vinegar for a sweeter, different flavor 3-4 cloves garlic juice of 1 lime 1/2 teaspoon red pepper flakes chopped fresh parsley chopped fresh cilantro 1/2 teaspoon sea salt fresh ground pepper mix everything except the steak in a bowl. Place steak and marinade in a gallon Ziploc bag. After sealing Ziploc, shake well and move around with your fingers. You want all that marinade goodness getting into every strain of the meat. Grill on medium high for 3-6 mins. on each side, depending on size of cut, basting with your "chimichuri". Here is where you start. http://bbq.tamu.edu/2014/06/29/fourth-barbecue-summer-camp/_mg_3250/Your result should look something like this (or better): There's another cut of beef that may or may not have achieved stardom in your area. It's called chuck eye. I used to get it for dirt here. Now, it's $8.69/lb at Publix!
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Campfire Outfitter
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OP
Campfire Outfitter
Joined: Jan 2009
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The marinade is for flavor or tenderizing?
So many different steaks, I didn't know there was so many different Cows.
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Joined: Dec 2013
Posts: 44,372 Likes: 7
Campfire 'Bwana
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Campfire 'Bwana
Joined: Dec 2013
Posts: 44,372 Likes: 7 |
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Joined: Mar 2008
Posts: 2,631
Campfire Regular
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Campfire Regular
Joined: Mar 2008
Posts: 2,631 |
Lean and tasty don't fit in the same sentence. Thats why people soak in marinade and doctor up the lean cuts.
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Joined: Oct 2002
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Campfire Tracker
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Campfire Tracker
Joined: Oct 2002
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Local has got it. I've spent a lot of time in South America and I've eaten the best steak ever similar to what he posted.
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Joined: Nov 2003
Posts: 67,732
Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,732 |
This is the Chimichurri sauce I make. Got the recipe from a neighbor in Miami, back around 2000. He was from Argentina. Chimichurri Sauce
� cup boiling water � teaspoon Kosher salt One cup chopped fresh Curley Parsley 5 Garlic cloves, chopped 2 teaspoon dried Oregano � Teaspoon dried Thyme 1 Teaspoon fresh ground Black Pepper 1 small Tabasco Pepper, diced � cup Corn Oil � cup red wine Vinegar � cup Argentinean Malbec (I use the Norton brand)
Put all of the ingredients into a blender, and process until the mixture is chopped, but not pur�ed.
Sam......
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Joined: Dec 2013
Posts: 44,372 Likes: 7
Campfire 'Bwana
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Campfire 'Bwana
Joined: Dec 2013
Posts: 44,372 Likes: 7 |
Sam, Nice job on the chimichurri recipe. Thanks for posting it. That's very traditional. I have a young Latina friend (PR) who is wanting to learn more about cooking. I'll pass this on to her, if you don't mind.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Joined: Jul 2011
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Campfire Outfitter
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Campfire Outfitter
Joined: Jul 2011
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Chateaubriand, New York, Filet Mignon and Culotte steaks are among my favorites. The French seem to have had a hand in that. I admit that I don't like fat, and ruthlessly trim every cut.
"There's more to optics than meets the eye."--anon
"...most of us would be better off losing half a pound around the waist than half a pound on our rifle."--dhg
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Joined: Sep 2011
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Campfire Kahuna
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Campfire Kahuna
Joined: Sep 2011
Posts: 60,892 Likes: 10 |
I do believe I could enjoy a slice of that.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: Dec 2003
Posts: 86,230 Likes: 24
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,230 Likes: 24 |
Those are good looking pieces of beef, but I wouldn't call that 'steak'. Chateaubriand, New York, Filet Mignon and Culotte steaks are among my favorites. The French seem to have had a hand in that. I admit that I don't like fat, and ruthlessly trim every cut.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
Posts: 18,667 Likes: 1 |
This was in the summer of 1954, so things may have changed considerably at this point-in-time.
I don't know why...didn't you tell them not to change anything?
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Joined: Aug 2002
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Campfire Tracker
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Campfire Tracker
Joined: Aug 2002
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Take a filet and get it good and cold in the fridge. Now take a mortar and pestle or spice grinder and grind your favorite spice into dust. Melt unsalted butter and mix in your spice. Inject into the cold filet in several places and return to the fridge to "set" the injection. Bring filet to room temp before cooking, sear and roast to finish. Rest for a few minutes before serving. The filet will have plenty of flavor.
Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Campfire Regular
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Campfire Regular
Joined: Mar 2003
Posts: 1,421 |
Get a piece of flat iron cut. Yep, flank (and cut thin and on the bias here) might be the answer... Flat Iron steak is not a flank.
"It's not the arrow, it's the Indian."
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