Cooking Beef Whole Flank
I am wondering if anyone has has any experience cooking whole beef flank (link below to what I'm thinking of getting for Costco). I am doing surf and turf for a crowd of 50 and thought flank steak would be a good (and much, much less expensive) alternative to beef tenderloin, cooked on the grill and sliced relatively thin. Can I cook the cut in the link below like I would do a beef tenderloin on the grill? Anything I should be aware of?
The surf part is going to be crabcakes so if anyone has an idea for another "turf" item, I'm more than open to suggestions!
Thank you in advance!
Yep, I cooked that exact product (flank steak from Costco) less than 12 hours ago. It's super easy and quick: High heat until seared on both sides and internal temperature reaches 130 degrees F. Remove from heat, tent with foil, and rest for 5 - 10 minutes. Thinly slice against the grain, on the bias. Hold sliced beef in a disposable foil pan tightly sealed with foil in a low oven. Add a small amount of beef broth if holding for longer than 30 minutes.
If you need a more detailed explanation of the method, just let me know.
You'll probably get about 4 - 5 steaks per 12-pound package
Concerning the seafood portion of your meal, unless you're planning on using a lot of breading/filler in the crabcakes, I'd consider using a much cheaper seafood such as cod. You could do cod cakes just as you would crab cakes or salmon patties, However, that's a lot of frying.
What large-scale cooking methods will you have available to you?
If you'll have a large outdoor cooker, you could fry tons of cod at a time, then simply cut them into thirds or fourths and serve.
The party's in Maryland, so anything other than crab in cake probably wouldn't be tolerated too well :) I'm planning on getting the tubs of Philip's crab meat from Costco as well and am unfortunately all to aware of the cost for it. That's why, if possible, I am trying to cut back on the cost of the meat. The rest of the meal will be relatively inexpensive, buffet style (big green salad, potato side, one veggie--I'm thinking asparagus at this point).
Fourunder, I'm open to either sliced or small steak options, cost again being the issue. On the other hand, it's for my parents 25th anniversary so I don't want too cheap either :)
I'll have access to basically one very well stocked kitchen, 8 burners on the gas range, 2 big ovens, big grill out back, and 2 refrigerators. I'll be arriving the day before to get started on prep work and intend to front load as much of the work as possible. In addition, I should have 4-5 very capable helpers in the kitchen (plus a couple younger siblings and friends as cater waiters!)
Thanks again for your responses!
While I can enjoy slices of steak....be it Flank, Flap, Skirt or other......it really does not hold up well to pre slicing and being held for a buffet....or haphazardly placed onto a plate for presentation. I do not know the amount of experienced cooking labor you will have on hand, but you could easily portion out 4-5 ounce steaks from a Whole Top Butt Sirloin or Top Blade/Flat Iron Roast. Both cuts are under $4.00 per pound at meat wholesalers and the top butt is $3.62 at Costco.. You could leave the portion as steaks, or slice and fan out 3-4 slices for an attractive plate presentation. Butchering 50 portions of steak from Top Butt Sirloin should take less than an hour....even for a novice after watching a video. I recently posted a tutorial video that shows how it's done. Here it is:
Should you decide you want to use the Flank Steak, you could also portion out small steaks, a la Roumanian Tenderloin Style....served whole or sliced onto the plate.
Once you decide on a beef cut, I 'll give you my suggestions on how to prepare for large number.....but basically you could mark the steaks and cook low and slow, you could roast whole seams and slice, then put onto the plate.....or you could do a reverse sear. Steak portions or slicing just before they go on a plate is very easy and can be taught to anyone without cooking or grilling experience. You simply tell the ho many minutes on each side, take it off and rest for 5 minutes and show another helper how to slice. If you pre-roast the seams low and slow, you can grill them up to heat and show a helper how to cut 1/4 inch slices for the whole seam and transfer how many slices you want on each plate or chafing server......
Since you are concerned about cost, I would argue that in the long run, smaller 4-6 steak portions are, or may be cheaper. Most people will only take one steak portion, but I suggest you have the waiters dish out one at a time to be sure. The last thing you want is for large eaters to take more than they should.
sorry to say I have no experience with this particular product, or item from Costco, but I question whether this is a chunk of meat or a package of 3-4 actual flank steaks. If it's the former, rather than the latter, then I would opine it's probably not a good choice for the *Turf* selection for your menu. I would say purchasing their Whole Top Butt Sirloins, and seaming them out would be a better option......or purchase their Trip-Tip Sirloin or Flap Meat if available.
A question for your presentation. Are you looking to serve sliced beef to stretch the dollar....or are you willing to serve small steak portions?