Tough flank steak challenge

[bten]

I am looking for ideas to use some tough flank steak and not throw what was left away. My wife bought some pre-marinated beef fajita meat that was a store brand type pack. In the past, we have bought these and if a good brand, they make great fajitas and it is something I would do with vegetables on my gas grill with no problem.

This was a very large pack and it was just the two of us, so I cooked a small portion and froze the rest.

The meat was tough and stringy, ( I cut it across the grain, just like I normally do).

The challenge I have right now is that I have about 2 lbs of tough uncooked flank steak in the freezer, and i hate throwing away food.

I am looking for ideas on what to do with it.

Should I just cut it into strips and cook it in a crock pot for hours to tenderize it and use it for bbq beef (just cook it in bbq sauce)? Should I cut it into strips and try to make jerky on a smoker (should be getting one soon)?

I don't have a meat grinder, but have thought about that as well.

My son has two dogs, should I try to make dog food out of it?

Any and all ideas are welcome!

TIA

[jgreen]

I would do the slow cooker. Tenderizes almost anything. Cut it up for chile, or just cook in some kind of sauce.

[Jerod Broussard]

Yeah. Souse vide or chile. Sous vide and reverse searing will tame that beast big time.

[EdF]

And they're cheap these days.

[bten]

Don't have a souse vide...MCS!

[EdF]

They're cheap these days! ;-)

[texastweeter]

it adds a gread bigbeefy flavor to burgers if you grind it with a much fattier cut or some beef fat added in to make it 70-30. I also like t to pound it and make carne asada for street style tacos. serve with corn tortillas, diced avocado, jalapenos, white onion, fresh motzarella cheese, cilantro, lime juice, and some salsa verde! YUM!!!!!

[kmhfive]

Slow cooking is where it will be tender. Otherwise grind it. I would put it in a HTTM @135F for 24-48 hours. Then sear and serve.

[tbob4]

I was going to go with the crock pot or sous vide suggestion but texastweeter has a great idea. Sometimes you just get that piece of meat that won't tenderize for one reason or another. Get that old meat mallet out and pound the daylights out of it and then grill hot and fast, cutting into pieces for the tacos. Because it is pre-marinated there is not much more to do, I would imagine. Here is a thread you might enjoy https://pitmaster.amazingribs.com/fo...93-carne-asada

[Pirate Scott]

Who will be happier in the end You and your Wife or the Dawg? Less trouble to serve the Dawg and it will be happy I am sure. Just my 2 cents.

[bten]

Lol!

[Pirate Scott]

texastweeter that is hilarious, and true. LMAO.

[Mr. Bones]

Reserve my Right to refuse to comment...
Lettin' th' Dawg out at least makes sense...
Th' Other's jus' Scary!!!!!

[lonnie mac]

I like the suggestions so far. Mine?

Get you one of these for the next time you need it. Best 20 bucks I think I have ever spent.



And of course, I only cook my flank or skirt directly on the coals.

[EdF]

When you say directly, you're not messing around!

[GadjetGriller]

Nice cant have any flare ups if there is no space between the meat and the coals!! Real pro move there!!

[texastweeter]

I believe thatis called cave man style. the funny thing is not much ash at all adheres to the steaks, its not at all like you think. get a darn good sear too!

[Mark N]

If you have a PBC, flank steaks come out super tender after around 20-25 minutes of cooking. It's actually kinda bizarre how good they turn out. But Jaccards (above) are awesome for tough meat.