This cut is called "fraldinha" in Brazil. My favorite one. But instead of cutting with the grain, I normally slice it against the grain all the way. Believe me, it will be even more tender.
Flank steak is becoming one of my favorite cuts after discovering it about 2 years ago, due to the price, availability, and TASTE. I just love it, and it's pretty lean as well.
@@vinstinct flank steak is very fibrous, if you cut against the grain you gave a falling apart steak. With the grain you'd be eating leather. You have to think like math because they will me cut into smaller pieces and I always struggle to get the grain right.
This is one of my favourite cuts. I think it helps to marinade the meat for 6 to 8 hours. I use lemon juice, soy sauce, olive oil garlic and pepper. And I slice it quite thin against the grain. As far as I know it s called tagliata
I pay around 30 euro's a kilo for Australian grain fed and 25 euro's a kilo for Uruguay grain fed here in the Netherlands. It has very nice marbling, so the price is reasonable.
Once again, a great way showing how to make a cheaper meat taste good. I feel for Morrison. He does all the grunt work and has to painfully watch everyone else eat "SEVERAL" pieces. He should invest in a tripod. 😀
Shouldn't you've sliced the portions wider with the grain and than slicing it thin against the grain? Wouldn't that result in a more tender slice and less chew? Still a very tasty looking steak, would definitely like a piece of that.
I disagree witg how you cut the steak with the grain and with tight cuts. I do with grain to get 1.5 - 2 inch strips, then cut against grain and do it at a slight angle to get sloghtly wider slices. Also, i love marinating flank steak becasue it absorbs flavor extremely well because of the grains, and you can use those to your benefit!
I'd like to see a video where you test seasoning before cooking vs after searing. Put your theory to the test with your expert taste testers. Personally, I like to do a dry rub brine with my steaks, but to each their own.
Stares in southern culinary confusion as pmx makes gravy almost 100% backwards from everything generations of southern grandmas have passed down... But its looks pretty good
ya gotta remember to to a shot every time he sez the magic phrase... Since the host doesn't drink in his videos (which IMHO is an integral part of backyard grilling) we must assume this basic function for him. A tough job but somebody's got to do it (*sigh*).
Bei uns kostet in der Metro US Flank Steak ca 30€/kg....haha kauf dann lieber für 9€/kg Tafelspitz von der Kalbin. Super zart, sehe gute Fetteinlagerung und günstig :)
I'll have to check this out when I go shopping later to see what they put on the package. I use Alton Browns hot charcoal method and it works great... www.foodnetwork.com/videos/altons-skirt-steak-secrets-0169322
That cartoon he was talking about was most likely the Animaniacs baby.. "Ok I love you, bye bye" baby. I'm in that generation X!! 8smackalick and keep on grillin'!
flank steak never goes on sale around here. I’ve seen ribeyes and new York strips sitting next to the flank steaks for 25% less just because of sales, it’s not an every week kind of thing, but it’s often enough I’ve never purchased a flank steak to save money.
When I buy a flank steak in Germany the it has the grain in the long direction, yours had the grain in the short direction. I am confused if this really is a flank steak or rather a skirt steak - or do they name the cuts differently in Germany?!?
In this video, this isn't exactly Flank Steak, it's Flap Meat. Actual Flank steak is oval or "teardrop shaped" with the grains running lengthwise where with Flap the meat is formed like a sickle and the grain runs across. Both muscles come from the belly region, but Flank is really the "six pack" where Flap is more on the side of the cow. In Germany, since these cuts are not really known, people call them however they like. Usually Flank is the tear drop shaped thing you know, but sometimes you get the thing in the video. The one in the video is usually called "Bavette", but the actual name of this thing is "großes Bavette" (=big) and the actual Flank Steak's name is "kleines Bavette" (=small) . Enough confusion? I prefer the one in the video. The fibres are more loose and it's a little less appealing but it tastes better.
In Croatia about 10€ for 500g of flank steak, but at least it's dry aged for 28 days and from local cow species with super tender meat and great flavor.
You always do a good job explaining the structure of the meat and how to prepare it to cook. How about an update on the remodel? Hope it is going good. We use flank steak here in Southern California for carne asada in tacos and burritos.
@RORO roro I find it pretty much everywhere in OC, hispanic markets, staters and albertsons ( thats what is near me) has them on sale a couple of times a year. Dedicated butchers will surely carry them. You will not find it in whole form like the video unless you ask your local butchery.
@RORO roro plus there's costco, I'm fortunate to have a regular and business costco near me. The business center offers whole cuts, like whole prime brisket for 3.29-3.69 per pound. Everything is untrimmed, but that's half the fun. I'll see if I can find places near you.
Personal preference, he uses maldon salt. That salt is thin and flaky so it melts as it rest. Plus this method may reduce water coming to the surface, water on the surface of the meat steams the meat instead of giving crusty surface. I personally like to dry brine the hours or a day before. Then pat dry before cooking.
@@TheZooness Ah that makes sense. I only use sea salt, I can't really use too many other types due to kidney stones. Sea salt is the only type i've found that doesn't cause them. Never brined a steak before but always wanted to try it.
@@timkline162 Maldon is sea salt, it's just tempered to be flat and thin. Dry brining does 2 things, lets the seasoning penetrate meat, while drying the surface if you leave it in the fridge uncovered. A dry surface yields crusty outer layer.
Check pit master X video on picanha. Botswana next door to us won that taste off. Our meats are very good and well priced compared to the rest of the world. We dont have fancy wagyu grown here though. We import wagyu at high $$$$ but our homegrown beef is perfect. I cook outside 4-6 times a week. 😍🔥🥩
You should mention latin name of the meat, thats same in everywhere in the world. I'm used to call "rectus abdominis" as a flank steak. What you grilled, looked like "obliquus abdominis internus" which I know as flaP meat or bavette. A latin name you can then Google and find the name of your language.
“300 grams per person for five euros”
Americans: **confused screaming**
Are you referencing mids?
15€ per kg in Germany, just bought 3,5 kg yesterday.
Almost 11oz for about $8
100g is 3.5 ounces
This cut is called "fraldinha" in Brazil. My favorite one. But instead of cutting with the grain, I normally slice it against the grain all the way. Believe me, it will be even more tender.
As stated in the video, you cut WITH the grain to part it and you cut it AGAINST the grain when you eat it.
@@Roomer645 I don't think you understood what I said. I said that I don't cut it the way he did. I make a straight cut against the grain ALL THE WAY.
@@cemacielthat wouldn’t change the tenderness at all, as long as the final slice is against the grain it’s all the same
when i was a butcher in the late 1980s and early 1990s we used flank steak and skirt steak for mince or for burgers (with burger seasoning) lol
Flank steak is becoming one of my favorite cuts after discovering it about 2 years ago, due to the price, availability, and TASTE. I just love it, and it's pretty lean as well.
In quebec canada they sell it same price as a filet mignon. It used to be cheap but now its very expansive
It's so crazy thatball the butcher's used to consider it, undesirable meat.
Now it's the most popular meat!
Have you even tried dry brining or marinating?
Good Argentinian Malbec and Australian Shiraz are my favs to pair with steak
I really need to know how to cut flank steak correctly. I never get the grain right.
Edit: THANK YOU, I DID IT RIGHT because of you! Subbed.
What's the point of cutting it with the grain like he did?
@@vinstinct flank steak is very fibrous, if you cut against the grain you gave a falling apart steak. With the grain you'd be eating leather. You have to think like math because they will me cut into smaller pieces and I always struggle to get the grain right.
This is one of my favourite cuts. I think it helps to marinade the meat for 6 to 8 hours. I use lemon juice, soy sauce, olive oil garlic and pepper. And I slice it quite thin against the grain. As far as I know it s called tagliata
I don’t know Denise but her eyes let you know what she thinks. I’m doing flank tomorrow just like this.
I pay around 30 euro's a kilo for Australian grain fed and 25 euro's a kilo for Uruguay grain fed here in the Netherlands.
It has very nice marbling, so the price is reasonable.
Once again, a great way showing how to make a cheaper meat taste good. I feel for Morrison. He does all the grunt work and has to painfully watch everyone else eat "SEVERAL" pieces. He should invest in a tripod. 😀
Animaniacs was the cartoon, it was a Mindy and Buttons segment. Mindy would always say "Hi old lady" or "Love you, bye old lady".
One thing my family does when we make Carne Asada, or Flank steak, we Marinade it in lime juice, it gives a really good flavor to it
Looks great! I had Steak Diane for my birthday yesterday. I made a pan-fried porterhouse steak with the sauce. Love your channel!
You guys have great chemistry.
Hey, guess what I have in my freezer? Yup, flank steak. So, I know what I’m having tomorrow. Thanks my friend! 🇬🇧
Buen dia
Excelente video....gracias por compartir los tips y las recetas.....saludos desde colombia....👍👍👍👍
Hi have thought about using either cornflour or potato flour in your recipes to make them gluten free?
Shouldn't you've sliced the portions wider with the grain and than slicing it thin against the grain? Wouldn't that result in a more tender slice and less chew? Still a very tasty looking steak, would definitely like a piece of that.
Yeah this was killing me.
Yup, I am sure you are supposed to cut longer thin slices against the grain. Can't help but agree with vinstinct. It was killing me too :D
Thanks for tip Roel, I try this and price is same here in Slovakia, I buy 1kg of flanksteak for 16€
I disagree witg how you cut the steak with the grain and with tight cuts. I do with grain to get 1.5 - 2 inch strips, then cut against grain and do it at a slight angle to get sloghtly wider slices. Also, i love marinating flank steak becasue it absorbs flavor extremely well because of the grains, and you can use those to your benefit!
Congrats to 350K !
I will try it,and recreate ot for the greek audience,thanx.
What is the dutch name for this kind of steak?
Love Denise's happy dance!!! Keep grilling the reasonably priced/available meats!!! Greetings from Texas.
Great looking steak! I like to dry brine overnight, but just picked up some salt flakes for my next steak! I will give it a try!
Wet brine it in orange juice, garlic salt, pepper, cilantro, and some steak seasoning.
I'd like to see a video where you test seasoning before cooking vs after searing. Put your theory to the test with your expert taste testers. Personally, I like to do a dry rub brine with my steaks, but to each their own.
Thanks Rita👍🤩👍
@Rita C thanks!
@@PITMASTERX do you recommend this for burgers as well?
In de steden betaal je al jaren veel meer dan 5 euro voor 300 gram. Denk een jaartje of 5 geleden werd het ineens populair
Stares in southern culinary confusion as pmx makes gravy almost 100% backwards from everything generations of southern grandmas have passed down... But its looks pretty good
That cut of beef is a Botton Sirloin Flap meat. Atleast that is what it is called here in the U.S. Mexicans know it as Ranchera.
Good job PitmasterX 💘
I'm making this for dinner tonight
The first pit x video I ever saw
Thats awesome 😀
Great job ! definitely will be trying this
The first part of your outro, is it keep sparkling? Then keep on grilling?
Its eet smakelijk, and keep on grilling
It's a term used to tell someone to enjoy their food. Smakelijk can also mean tasty :)
PITMASTER X SOUS VIDE EVERYTHING/ GUGA FOODS
This must happen
PLEASE!!!!
I can’t say “ketjap manis” because these chuckleheads around me hear “ketchup mayonnaise.” “I had summa dat on my fries last night, hyuk hyuk hyuk!”
is so easy to pronounce . so what does a black man shout when you hit his knees ?
" MA KNEESS !! " .... that's how you pronounce that Indonesian sauce
ya gotta remember to to a shot every time he sez the magic phrase... Since the host doesn't drink in his videos (which IMHO is an integral part of backyard grilling) we must assume this basic function for him. A tough job but somebody's got to do it (*sigh*).
I’m making that gravy for sure. Yum!
Great cook Roel. I love flank steak flavor. Don't let your sister push you around.
Love flank steak. Just gotta give it the love it needs to turn out into that beauty you made up.That grill is an awesome piece of work.
Flank here is around $7lb, and picanha is $6.19
In italy skirt is 5€/kg (2.45$/lbs), picanha about 7€/kg ( 3.45$/lbs) i've never seen flank , but i guess it's as same as the skirt
Picanha for 6.20?
@@noobplayer_23 yep. 6.20 untrimmed, 8.20 trimmed aka no fat cap. Obviously I go untrimmed
I prefer flanksteak to filet. So tasty, so tender. Great video!
opening song was FIREEE
Bei uns kostet in der Metro US Flank Steak ca 30€/kg....haha kauf dann lieber für 9€/kg Tafelspitz von der Kalbin. Super zart, sehe gute Fetteinlagerung und günstig :)
Aaaahhhh the Flank steak. Pitmaster X made this fantastic 'cheap' cut taste fantastic. But cheap? Not compared to the US.
It's called "skirt steak" around my town. Best way to cook is to lay it right on the hot coals in your BBQ for 1 minute per side.
I'll have to check this out when I go shopping later to see what they put on the package. I use Alton Browns hot charcoal method and it works great... www.foodnetwork.com/videos/altons-skirt-steak-secrets-0169322
OMG that ad break just before the big taste......
That's some good fajitas here in Texas!
Hey Pit, I love your show !!
Excelente! Pará un fin de semana.
That cartoon he was talking about was most likely the Animaniacs baby.. "Ok I love you, bye bye" baby. I'm in that generation X!! 8smackalick and keep on grillin'!
Hahaha awesome
@@PITMASTERX There you go Roel th-cam.com/video/di7s9U4h0lg/w-d-xo.html
What did he ad After the worcester sauce?
flank steak never goes on sale around here. I’ve seen ribeyes and new York strips sitting next to the flank steaks for 25% less just because of sales, it’s not an every week kind of thing, but it’s often enough I’ve never purchased a flank steak to save money.
do you ever marinate?
Waar haal jij je vlees? Serieuze vraag, want €5,00 voor 300gr kan ik nergens vinden. Dus ik wil ook mn vlees bij jouw slager halen
COLEY FOLEY SAYS: DUDE, YOU MUST FIND OUT WHAT CARTOON THAT WAS & SAY THE CARTOON'S NAME DURING YOUR NEXT VIDEO... HAHAHA!
When I buy a flank steak in Germany the it has the grain in the long direction, yours had the grain in the short direction. I am confused if this really is a flank steak or rather a skirt steak - or do they name the cuts differently in Germany?!?
In this video, this isn't exactly Flank Steak, it's Flap Meat. Actual Flank steak is oval or "teardrop shaped" with the grains running lengthwise where with Flap the meat is formed like a sickle and the grain runs across. Both muscles come from the belly region, but Flank is really the "six pack" where Flap is more on the side of the cow. In Germany, since these cuts are not really known, people call them however they like. Usually Flank is the tear drop shaped thing you know, but sometimes you get the thing in the video. The one in the video is usually called "Bavette", but the actual name of this thing is "großes Bavette" (=big) and the actual Flank Steak's name is "kleines Bavette" (=small) . Enough confusion? I prefer the one in the video. The fibres are more loose and it's a little less appealing but it tastes better.
and skirt is something different again, but sometimes you get the thing from the video instead (even though in UK it's called Skirt......)
assemblememe Thanks!
I pay about EUR14.5 per kg for Australian angus striploin.
Where do u live
@@michele5040 Asia
She Must Must Be Proude of her self such a awesome Steak she is eating
That steak looks awesome! I love steak
Looks nice Bro!!!
Please state the cost so we American rubes don’t have to fumble around looking it up. I really like the video. Off to the meat market.
I do not trust a guy that tells me to salt the meat after it's done :))
True I never seen you season anything before you cook it why is that
What is this cut called in Dutch?
In Denmark you pay around 7 euro for 500g of flank steak...
Are you kidding? I pay that price for a whole 800g Picanha on-sale here in Brazil.
You gotta visit South America and eat our barbecue.
In Croatia about 10€ for 500g of flank steak, but at least it's dry aged for 28 days and from local cow species with super tender meat and great flavor.
I'm a ribeye man. I watched this guy talk up
4:37 Fyi...kicap manis is sweet soy sauce
Thank you. Exactly why I came here.
It tastes great, I marinate it first
Keep on grilling!!!
I think Flat Iron is the best cheap cut!!
You always do a good job explaining the structure of the meat and how to prepare it to cook. How about an update on the remodel? Hope it is going good. We use flank steak here in Southern California for carne asada in tacos and burritos.
Oh yah
This steak is not cheap In socal. This cost as much as ribeye.
Oh I know
@RORO roro I find it pretty much everywhere in OC, hispanic markets, staters and albertsons ( thats what is near me) has them on sale a couple of times a year. Dedicated butchers will surely carry them. You will not find it in whole form like the video unless you ask your local butchery.
@RORO roro plus there's costco, I'm fortunate to have a regular and business costco near me. The business center offers whole cuts, like whole prime brisket for 3.29-3.69 per pound. Everything is untrimmed, but that's half the fun. I'll see if I can find places near you.
The steak looks amazing & so does Denise ;-)
😋🥰😋🥰😋🥰yummi yummi! I m drooling 🤤🤤🤤
Nice video pitmaster X👍
Why is it better to season your steak after instead of before?
Personal preference, he uses maldon salt. That salt is thin and flaky so it melts as it rest. Plus this method may reduce water coming to the surface, water on the surface of the meat steams the meat instead of giving crusty surface.
I personally like to dry brine the hours or a day before. Then pat dry before cooking.
@@TheZooness Ah that makes sense. I only use sea salt, I can't really use too many other types due to kidney stones. Sea salt is the only type i've found that doesn't cause them. Never brined a steak before but always wanted to try it.
@@timkline162 Maldon is sea salt, it's just tempered to be flat and thin. Dry brining does 2 things, lets the seasoning penetrate meat, while drying the surface if you leave it in the fridge uncovered. A dry surface yields crusty outer layer.
Pepper burns
Looks tasty.
Easily my favorite cut.
I also like to grill affordable goods. just keep it up.
Best with flank is chimichurri
No review is complete without Denise!
Where did you order this piece of meat?
Hanos 🙈
hi pitmaster, what is up
Is that a Combekk pan?
million times better to put the salt on 24hrs ahead of time and keep uncovered in the fridge on a rack. then season again after you cook
I love flank steak......
I appreciate the Animaniacs reference ty
Salt! Before or After? Lol
Morrison always gets left out aw, nice steak PX.
Those first few cuts, that meat was raw. You could tell by the texture and color. 8:08. I wouldn't even call it rare.
I tried flank steak. I'll take ribeye. Of course, my steak didn't look like his, lol.
I m gonna sue you for encouraging me to eat!
Hahaha.. sorry. I get called a feeder at home
I tried flank steak. I'll take ribeye.
fat is also flavour and hard working muscles also has flavour
In South africa I buy a whole Picanha for €5
@RORO roro lol
I'm almost never eating it since its so expensive in Germany
what about the quality?
Check pit master X video on picanha. Botswana next door to us won that taste off. Our meats are very good and well priced compared to the rest of the world. We dont have fancy wagyu grown here though. We import wagyu at high $$$$ but our homegrown beef is perfect. I cook outside 4-6 times a week. 😍🔥🥩
@@marcellvanaswegen4594 nice for you, here is hard to get good meat. the normal one on the store is not that good
You should mention latin name of the meat, thats same in everywhere in the world. I'm used to call "rectus abdominis" as a flank steak. What you grilled, looked like "obliquus abdominis internus" which I know as flaP meat or bavette. A latin name you can then Google and find the name of your language.
Hoe heet dit stuk vlees in het Nederlands?
Bavette
I could just eat that :)
That’s definitely a skirt steak brother
Please can you and Guga do a colab it would be insane !!!