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Poached Steak?

HamOnMyBones Aug 20, 2009 10:04 AM

So I have on the stove now some chicken covered with some mexican sauces, juices and spices, and I was going to let that cook all day until it falls apart. I was wondering if I threw a flank steak into the sauce, would that cook through just like the chicken? or would it take forever?

  1. g
    graydyn Aug 21, 2009 08:04 AM

    Did you end up trying it? I'm curious if it turned out.

    1 Reply
    1. re: graydyn
      HamOnMyBones Aug 22, 2009 08:00 PM

      thanks for all the replies. the chicken came out excellent, just falling apart with a lot of flavor. i threw the steak in raw and let it simmer and poach for about 2 hrs. it tasted pretty good, except that it ended up tasting a lot like stew beef, which wasn't what i was going for at all. i was also wrong about it being flank steak, it was actually flat iron. next time, i think i'm going to grill up the steak before and throw it in the mix so that it just takes up some of the flavor without turning into stew beef.

    2. todao Aug 20, 2009 01:05 PM

      The process is commonly known as a braise, from the French word 'braiser". It won't take all day for your chicken to fall apart and overcooking it, even in a braise, can leave it dry and disppointing.

      1 Reply
      1. re: todao
        chowser Aug 20, 2009 04:23 PM

        In addition, I can't imagine how dry a braised flank steak would be. A quick sear is all it needs.

      2. ipsedixit Aug 20, 2009 10:28 AM

        Sure, slice up the flank steak thin enough and it'll cook through, although this wouldn't be the most effective, or best, way of cooking a flank steak.

        1. blue room Aug 20, 2009 10:25 AM

          HamOnMyBones-- to me, simmering the chicken "all day" is the cooking equivalent of "forever". The flank steak would definitely cook through, and left long enough at a gentle simmer would be tender, too.
          Do you mean to have this served together, or just as a way to gain some tender, flavored beef for a different dish? Maybe the chicken should be removed long before the beef? Is this in a crockpot, dutch oven, or what?

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