How To Cook Flank Steak Like A Chef

My early attempts to cook flank steak were dismal.



I was ready to give up on flank steaks until I came across a crumpled little paperback by an overweight chef, a certain William T. Thorne. Chef Thorne writes,

"I'm a walking advertisement for the joys of fine cooking and great eating. When I first read Dr. Atkins' best-selling book on low-carbohydrate dieting, I was 5'11" tall and weighed 432 pounds! Within three months I had lost 93 pounds! Yes, the low carbohydrate weight reduction system works."

What a testimony! Here was a chef who loved to eat, cooked great meals and still lost weight. This is my adaptation of one of Chef Thorne's recipes. It's a stuffed steak recipe and explains a delicious way to cook flank steak.

Cook Flank Steak With Mushrooms

Ingredients:

1-1 1/2 pounds flank steak, with pocket
1 clove garlic
Salt and pepper
4 Tablespoons olive oil
1 cup sliced mushrooms
1/2 cup chopped celery
1/4 cup chopped onions
2 Tablespoons parsley
1/2 teaspoon oregano
1/2 cup diced fried pork rinds
1 egg, preferably grassfed, beaten
1 cup beef bouillon

Procedure:

Ask your butcher to cut a pocket into your flank steak. (You can do it yourself, but it's easier to have the butcher do it. To do it yourself, lay the steak on its side. Lay your hand gently on top. Take a sharp knife and make a slit on one side nearly through the steak. Wiggle the knife back and forth and be careful not to cut your hand.)

Rub both sides of the steak with the crushed garlic, then dispose of the garlic. Salt both sides of the flank to your discretion.

Pour 2 tablespoons of olive oil into a heavy skillet and sear both sides of the flank in the olive oil. Remove the steaks and set aside. Add 2 tablespoons olive oil and mushrooms, celery onions, parsley and oregano. Saute until the celery is tender. Remove from burner. Add pork rinds and mix thoroughly. Add beaten egg and mix again.

Stuff mixture into pocket of the steak. Yes, it's messy! To hold the stuffing in place while you cook flank steak, use either a skewer (long pin) or tie with a string. Carefully place the stuffed flank into a roaster. Pour bouillon over steak, cover roaster and cook flank steak about 1 1/2 hours at 350 F or until tender.

One tip Chef Thorne offers weight-conscious people is "Your diet is a state of mind." Weight loss coach Frank Smoot, author of "Lose Weight God's Way," agrees. Pastor Smoot developed a program that provides lasting weight control. This is remarkable since 96% of all dieters regain all weight previously lost through dieting! Remember the name, "Lose Weight God's Way". And if weight control concerns you, as it does with about 2/3 of all Americans, here's a lasting way to get a handle on it. (Check out the reports.)

At grassfed recipes, we urge everyone--rich and poor alike--to enjoy meat, milk and eggs laden with cancer-busting CLA and heart-healthy omega 3's. Grassfed products may not be for everyone; however, we've all got to get our omega 3's somewhere. V-pure omega 3 all-vegetarian caplets from algae may be the best source for some.

We all know it's good to eat as close to nature as possible. Natural grassfed meat contains 60% more omega 3's than conventional (corn-fed) beef. As you may know, omega 3 is essential for human health and cannot be manufactured by the body. It must be eaten in foods or supplements. If you or anyone you know isn't getting sufficient omega 3 in their diet, the info at Omega 3 Food may prove helpful.



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