From the list of why Foodies are Awful, I present Reason No. 412: Flank steak. Flank steak used to be a cheap cut of beef. Strip steaks, tenderloins and ribeyes once ruled the beef section of the meat department, leaving the once garbage cuts like short ribs, flank steak and chuck for the commoners. But then The Foodies attacked. They got on television and talked about how to make the best use of these fatty, ugly sections of the cow. They showed people how easy braising short ribs were and that chuck could be used for more than just pot roast. And, they trumpeted the flank steak.
Now the flank steak, once a $4.99 or $5.99 per pound cut, now sells for $12.99 per pound at your local Wegmans. I cannot fault the grocers for being capitalists, but I can fault the Foodies for ruining things for everyone else.
And that’s the difference between the Foodie and the Eater. Eaters buy the meat because it tastes good, not because a television show told them to. And who pays for their malfeasance? We all do.
WHAT WORKED: Look for a large sirloin steak, which will run you between $5.99 and $7.99 per pound. It’s the same size and style of meat, but cut from a different part of the cow. There’s less fat so you really need to punch up the flavor. Beer and red spices (smoked paprika and cayenne, though currys, hot paprika, or other chile powders will work).
WHAT DIDN’T: I might have let it stand a couple of minutes longer. Too much liquid came out when I sliced it.
EASE OF PREPARATION: Easy.
BEST FOR: When you feel like a steak.
SERVE WITH: Beer. Yes, you are using beer in the marinade, but the beer is almost required for serving.