Flank Steak Bulgogi Korean Bapsang. Im in NYC for a few days visiting my children Before I left home on Saturday, I prepared some foods to bring to them, including this bulgogi made with flank steak. I quickly cut up 2 flank steaks, in a pack from Costco, and prepared this marinade that works really well with flank steak. While I was doing all that, it occurred to me that I should also share this recipe Ive been enjoying for quite some time. Broccoli And Mushroom Quiche. The classic bulgogi is typically made with thinly cut ribeye, but it can certainly be made with any good quality cut of meat. I find flank steak works really well Typically, flank steak is grilled whole and then sliced to be served. I also have a recipe here where I cooked the whole flank steak and then sliced to serve for my slow cooker bulgogi. For regular bulgogi, the meat is sliced before being marinated. Flank steak is full of beefy flavor, but somewhat tough, so its important to cut against the grain. This marinade with some juice from a can of pineapple does the nice trick tenderizing the flank steak. You can substitute it with Korean green plum extract maesilcheong, or grated Korean pear. I cooked some for our lunch within an hour of marinating, and the meat was tender but pleasantly chewy. It will be best to marinate up to a half day, but you can marinate longer if you like your meat very tender. If you have made my all purpose marinade, you will simply need to add the pineapple juice, ginger, and sesame oil to 1 cup of the all purpose marinade to make a similar marinade as this one. Flank Steak Toughness' title='Flank Steak Toughness' />Is A Flank Steak ToughWhats the Difference Between Flank Steak and Skirt Steak Flank steak and skirt steak are both long, odd looking cuts of steak. Add Flank Steak with TomatoBalsamic Sauce to your weeknight rotationits ready in just 20 minutes. The tomatobalsamic sauce adds a nice depth of. This grilled balsamic flank steak with tomatoes and arugula salad is an easy weeknight dinner solution marinate the steak overnight with balsamic vinegar and. Wonder if youve ever eaten either of them If youve ever had fajitas, then chances are it was skirt steak. In most recipes, they can be used interchangeably, so how are these cuts actually different from each other Flank Steak. Where its from Flank steak is from the bottom abdominal area of the cow, so it contains a lot of hard working muscles. The meat has a lot of tough fibers running through it and is fairly lean. Its a thicker, wider cut of meat than skirt steak. Flavor and texture Flank steak has tons of intense beefy flavor but can be a little tough. Eat it thinly sliced and cut against the grain for maximum tenderness. Cooking flank steak Flanks steaks take to marinades very well, and some marinades can help to tenderize the meat. High heat and quick cooking is the best way to cook flank steak. It can be stuffed, grilled, or seared. Skirt Steak. Where its from Skirt steak is a thin, long cut of beef from the diaphragm muscles of the cow. It is also lean and contains a lot of tough fibers. Flavor and texture Skirt steak has even more intense beefy flavor than flank steak. It does contain more tough muscles than flank steak, though, so should only be cooked to rare or medium rare for the most tender texture. It should also be cut against the grain when served. Cooking skirt steak Skirt steaks take to marinades even better than flank steaks and are best cooked quickly over high heat, although it can also be slow cooked and braised. Skirt steak is best seared or grilled and makes a great stir fry meat. It is the classic cut used in fajitas. Cutting Against the Grain. With both skirt and flank steaks, cutting the meat against the grain is the most important thing to remember when youre serving and eating it. The grain refers to the long strands of tough fibers that you can see running through the meat. Cutting against the grain means that you cut crosswise and sever those fibers rather than cutting along them.