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Flank Steak

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FOOD
April 1, 1987 | By BARBARA GIBBONS, Special to the Daily News
Are you a "red-blooded" beef eater? You don't have to forgo all four- footed foods in favor of feathers and fins just because you're waistline- watching. Not all steaks are fattening. One of the leanest and least fattening beef steaks is flank steak. It's only 41 calories an ounce (compared with 114 calories per ounce for boneless beef rib). One way of tenderizing flank steak is to make shallow diagonal cuts with a sharp knife, on both sides of the steak, criss-crossing in a diamond pattern.
FOOD
February 5, 2009
Chinatown cheesesteak So many American kitchens do the cheesesteak spring roll - the Philly-ized twist of the Chinese restaurant staple. So why shouldn't a Chinese restaurant get into the act? Ho Sai Gai's version is built around the regulation egg roll - a thicker wrapper than the rice-paper spring roll that Western chefs typically use. Cathy Lo, who runs the recently reopened Ho Sai Gai at 10th and Race Streets, says her kitchen uses flank steak, minced onion and mozzarella.
ENTERTAINMENT
August 21, 2002 | By LAUREN MCCUTCHEON For the Daily News
Talk about high maintenance. Once a week, chef Paul Pagliaro of Pagano's in the Mellon Bank Center marinates at least 15 pounds of flank steak for sandwiches he will serve the following day. The next morning, Pagano's owner Matt Pagano calls up the offices of select customers - including lawyers and FBI agents - to let them know the steak sandwich is on the day's menu. When lunch rolls around, many of the meaty sandwiches are spoken for. PAGANO'S STRIP STEAK SANDWICH For steak: 1/2 cup olive oil 1/2 cup teriyaki sauce 1/2 cup soy sauce 1/4 cup rice wine vinegar 1/4 cup sherry (Harvey's Bristol Cream)
FOOD
April 14, 2011 | By Linda Gassenheimer, McClatchy Newspapers
"Old clothes" is the literal translation of Ropa Vieja, a Cuban dish made with leftover meat or flank steak that has simmered until it falls apart. Cut the steak in thin slices and saute first.   Pan-Fried Ropa Vieja Makes 2 servings   1/2 pound flank steak Vegetable oil spray Salt and freshly ground black pepper 1 cup sliced onion 1 cup sliced carrots 2 teaspoons minced garlic, crushed 1/2 medium green pepper, sliced (about 1 cup)
FOOD
March 15, 2012 | By Elizabeth Karmel, Associated Press
Try this Guinness-marinated steak sandwich for St. Paddy's Day, a refreshing change from stew or corned beef and cabbage.   Guinness Marinated Flank Steak Sandwiches With Grilled Onions and Boursin Cheese Makes 4 servings 2-pound flank steak or London broil, at least 1-inch thick 14.9-ounce can Guinness beer 2 large red onions, cut into 1/2-inch slices 1 small container Boursin...
FOOD
February 2, 1997 | By Bev Bennett, FOR THE INQUIRER
With the increasing availability of fresh herbs, it's easy to turn winter blues into springlike smiles by using herbs to flavor butters. You can make a small batch for one meal, or do enough to last for several recipes. And herb butters can be stored a few days in the refrigerator or up to six months in the freezer. What's more, frozen herb butter doesn't require defrosting. Slice off an amount equal to one tablespoon and place it on a piece of hot broiled fish or chicken and it makes an instant sauce.
FOOD
November 4, 1992 | By Andrew Schloss, FOR THE INQUIRER
London broil, a term fabricated by meat marketers as a cosmopolitan name for flank steak, has come to mean any boneless slab of meat that's flat and roughly rectangular. Unfortunately, it doesn't follow that any meat that looks like flank steak can be cooked like it. The problem is that flank steak is a unique cut of meat. Unlike other tough cuts, which need cooking in simmering liquid to soften their fibers, flank steak can be grilled just like a more tender loin steak.
FOOD
May 3, 1989 | By Barbara Gibbons, Special to the Daily News
There's good news and bad news about beefsteak. It's leaner - that's the good news, because that means it's lower in calories and saturated fat. And it's leaner - that's the bad news. Leaner beefsteak is less forgiving of careless cooking. Remember those thick, marbled ribsteaks with veins of fat running through them? They weighed in at 1,800 calories a pound because they were more than 40 percent fat. Even if you overcooked them, all that fat made it seem juicy. Today's luxury steak is more likely to be an ultra-lean tenderloin with all the fat trimmed away.
FOOD
February 17, 1988 | By MERLE ELLIS, Special to the Daily News
In days of old, not when knights were bold but when butchers knew their business better, there was a whole category of meat products available that weren't what they seemed to be. I'm not talking about mislabeling. That's a much more modern innovation. Nobody back then called a top round a "London broil. " They didn't even call flank steak "London broil" in those days. In a fancy restaurant, perhaps, but not in a meat market. What I'm talking about are cuts of meat that were made for one reason or another to look like something that they were not. They were "mock meats" - "mock chicken legs," "mock duck," "mock turtle.
FOOD
March 21, 2013
Mr. Joe's Cafe is one of those timeless corner luncheonettes that feels like an institution though it's barely seven years old. That's because there's real history here, where Vince Termini's father, Joseph, founded the famous bakery in 1921 - thus the name and bakery memorabilia on the wall. With the cannoli palace long since moved across the street, Vince's "retirement project" is a homey lunch-only homage to his red-gravy South Philly youth. He re-creates the flavors his Nonna and Mamma taught him, like "scripelle" chicken soup brimming with shaved crepe rolls stuffed with pecorino, or the side of string beans and potatoes.
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FOOD
March 21, 2013
Mr. Joe's Cafe is one of those timeless corner luncheonettes that feels like an institution though it's barely seven years old. That's because there's real history here, where Vince Termini's father, Joseph, founded the famous bakery in 1921 - thus the name and bakery memorabilia on the wall. With the cannoli palace long since moved across the street, Vince's "retirement project" is a homey lunch-only homage to his red-gravy South Philly youth. He re-creates the flavors his Nonna and Mamma taught him, like "scripelle" chicken soup brimming with shaved crepe rolls stuffed with pecorino, or the side of string beans and potatoes.
NEWS
June 21, 2012 | By Maureen Fitzgerald and INQUIRER FOOD EDITOR
Here is an excerpt from the blog "My Daughter's Kitchen. " My daughter says she has not completely abandoned the blog, but she has certainly not been cooking, taking a few weeks before she starts medical school to visit friends, go to the beach, and do a lot of nothing. So, I've implored my son to take a crack at this cooking thing. Sally had a preference for learning a lot of vegetarian dishes, or meals centered on fish or chicken. While Tim's favorite meals are more meat-centric, everyone in the family loves crabcakes, so I thought that would be a recipe he was eager to learn.
FOOD
March 15, 2012 | By Elizabeth Karmel, Associated Press
Try this Guinness-marinated steak sandwich for St. Paddy's Day, a refreshing change from stew or corned beef and cabbage.   Guinness Marinated Flank Steak Sandwiches With Grilled Onions and Boursin Cheese Makes 4 servings 2-pound flank steak or London broil, at least 1-inch thick 14.9-ounce can Guinness beer 2 large red onions, cut into 1/2-inch slices 1 small container Boursin...
FOOD
April 14, 2011 | By Linda Gassenheimer, McClatchy Newspapers
"Old clothes" is the literal translation of Ropa Vieja, a Cuban dish made with leftover meat or flank steak that has simmered until it falls apart. Cut the steak in thin slices and saute first.   Pan-Fried Ropa Vieja Makes 2 servings   1/2 pound flank steak Vegetable oil spray Salt and freshly ground black pepper 1 cup sliced onion 1 cup sliced carrots 2 teaspoons minced garlic, crushed 1/2 medium green pepper, sliced (about 1 cup)
FOOD
February 5, 2009
Chinatown cheesesteak So many American kitchens do the cheesesteak spring roll - the Philly-ized twist of the Chinese restaurant staple. So why shouldn't a Chinese restaurant get into the act? Ho Sai Gai's version is built around the regulation egg roll - a thicker wrapper than the rice-paper spring roll that Western chefs typically use. Cathy Lo, who runs the recently reopened Ho Sai Gai at 10th and Race Streets, says her kitchen uses flank steak, minced onion and mozzarella.
ENTERTAINMENT
August 21, 2002 | By LAUREN MCCUTCHEON For the Daily News
Talk about high maintenance. Once a week, chef Paul Pagliaro of Pagano's in the Mellon Bank Center marinates at least 15 pounds of flank steak for sandwiches he will serve the following day. The next morning, Pagano's owner Matt Pagano calls up the offices of select customers - including lawyers and FBI agents - to let them know the steak sandwich is on the day's menu. When lunch rolls around, many of the meaty sandwiches are spoken for. PAGANO'S STRIP STEAK SANDWICH For steak: 1/2 cup olive oil 1/2 cup teriyaki sauce 1/2 cup soy sauce 1/4 cup rice wine vinegar 1/4 cup sherry (Harvey's Bristol Cream)
FOOD
February 2, 1997 | By Bev Bennett, FOR THE INQUIRER
With the increasing availability of fresh herbs, it's easy to turn winter blues into springlike smiles by using herbs to flavor butters. You can make a small batch for one meal, or do enough to last for several recipes. And herb butters can be stored a few days in the refrigerator or up to six months in the freezer. What's more, frozen herb butter doesn't require defrosting. Slice off an amount equal to one tablespoon and place it on a piece of hot broiled fish or chicken and it makes an instant sauce.
ENTERTAINMENT
February 1, 1997 | By Leonard Boasberg, INQUIRER STAFF WRITER This article contains material from the Associated Press, USA Today, the New York Post,and the New York Daily News
Is it real, or is it Internet? The magazine Playgirl picked up a nude photo that's "supposedly" Antonio Banderas - got it a few months ago off the Internet. But it's not him, according to a spokeswoman for the actor. Banderas has never had any nude photos taken, she said. Also saying it's not him is someone in a better position to know - his wife, Melanie Griffith. Banderas, she says, "is much manlier. " BETWEEN COVERS Well, the Internet may be a big deal, but it can't compete with a good book, says Ray Bradbury, author of, among others, Fahrenheit 451. You can take a book to bed with you, he told a Silicon Valley audience: "You can't get that on the Internet.
FOOD
October 23, 1994 | By Bev Bennett, FOR THE INQUIRER
Autumn's last flirtation with warm weather means only one thing: a fling with the grill. However, just as the surroundings change with the season - going from a verdant summer to a golden October - the menu changes as well. During the warm weather months, chicken and fish are the most appealing choices. The lighter the food, the better. Now, even though the temperature seems to be holding at mild, the fact that it can change at any time suggests a meat menu. Flank steak, a versatile meat cut, is an excellent entree this time of the year.
FOOD
July 6, 1994 | by Barbara Gibbons, Special to the Daily News
One of the leanest, least fattening beef steaks you can choose for your barbecue is the flank steak. It has only 41 calories an ounce, compared with 114 calories per ounce for boneless beef rib. There are only two flank steaks per steer. Each weighs in at about 1 1/4 pounds. Because there's so little fat and relatively little shrinkage, it's easy to get four quarter-pound servings from a small to average flank, and five or six servings from a larger steak. The secret to serving tender flank is to slice it thinly against its clearly obvious grain, which runs lengthwise.
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