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The Flank Steaks that I cooked before

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    The Flank Steaks that I cooked before

    I used to cook flank steaks a lot before, I'd like to share these pictures here. I cooked them in reserve sear way, because they not still thick enough.

    The first two pictures were from my breakfast, The egg yolk served well like a sauce.
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    This picture was from a time that I show my customers who to do reverse sear.
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    These two I liked them because they got great grill marks.

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    #2
    Hard to beat a good steak and eggs.

    Comment


      #3
      You are mastering the craft of BBQ
      Outstanding
      Awesome pics

      Comment


        #4
        You done good.
        What time is breakfast?

        Comment


          #5
          Thanks for sharing! Your photography skill is as good as your BBQ skill! After seeing this, I will have to seek out a flank steak soon. I recall them as being much thinner, but I mak be confusing flank, with skirt steak.

          Comment


          • Cloud_Lnn
            Cloud_Lnn commented
            Editing a comment
            Skirt is even better, more flavorful and tender, but also more trimming loss. Outside skirt is my favorite.

          #6
          Great looking cook! Thanks for sharing!

          Comment


            #7
            Nice looking flanks! That’s one of our favorite cuts.
            Last edited by Mosca; January 4, 2022, 11:02 AM.

            Comment


              #8
              Egg yolk as a sauce! I must try this!

              Comment


                #9
                You should be posting about how to take pics.

                Comment


                  #10
                  Excellent! Nice touch with the garlic & carrot in the presentation.

                  Comment


                    #11
                    Yum!

                    Comment


                      #12
                      Cloud_Lnn why did you choose to reverse sear flank steaks? The steaks you have look fairly thick, however reverse sear is typically best suited for thicker pieces.

                      Great looking meat, thanks for sharing!

                      Comment


                      • Cloud_Lnn
                        Cloud_Lnn commented
                        Editing a comment
                        My flank steaks are usually 3cm thick, especially those in the pictures, some of which are 270 days fed angus from Australia

                      #13
                      Very Nice!!! Where in China are you?

                      Comment


                      • Cloud_Lnn
                        Cloud_Lnn commented
                        Editing a comment
                        I’m in Shanghai, China

                      #14
                      Beautifully done, both cook and presentation.

                      Comment


                        #15
                        This has inspired me to fry some eggs to go with the flank steak I have on deck for tonight.

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