Flank steak in beef stew?
- Megiac Jul 20, 2008 03:52 PM
Dinner tonight is supposed to be a beef stew with summer vegetables. It was originally going to be a veal stew, but apparently no butcher in town sells any veal besides chops and scallopine. I sent the husband to the market to get meat for the stew, and he came back with flank steak. He says that the butcher told him it would be great in stew (this is also the same guy who if given a grocery list asking for a 14.5 oz can of chopped tomatoes will come back with a 28 oz. can of whole tomatoes EVERY.SINGLE.TIME). Really? It seems to me like flank steak is too lean for stew meat. What do you think?
The beef council people recommend using lean beef for stew. It's hard to find beef with much fat on it these days, anyway.
Personally, I wouldn't use flank steak in a beef stew. But what is great about humanity, is our diversity. Change the menu. Marinate the flank steak (I like a Korean or southeast asian marinade), and grill it. Thin slices, against the grain. If you can't adapt to circumstances, and have to make a stew (in the middle of this hot summer), cube it. I'd recommend small cubes. The flank steak has a lot of flavor, and would probably work.
The Butcher said Flank Steak would be great in a stew dish?........
I would find a new Butcher. In my opinion, Flank is a good choice for grilling or stir frys only. Stews need time for the ingredients to meld together and chuck cubes are usually chosen from the shoulder for most recipes. Short Ribs and Oxtails are another good choice for stews. Using flank, even with a crock pot or pressure cooker seems like a waste of money. Long slow cooking breaks down the meat. I would imagine cooking Flank Steak for a long time would make it extremely dry.
If you want your flank steak to have the texture of shoe leather, by all means use it in your stew. Otherwise, change plans.