October11
David asks: Many meat recipes say “slice across the grain.” What does that mean? Is it really that important?
For the answer, I turned to Butcher Denise Zier of Zier’s Prime Meats. She says all meat has a definite grain running lengthwise through it… some of it finer (rib-eye, tenderloin) than others (flank steak, skirt steak). The grain is the direction of the muscle fibers. It is easier to see when the meat is raw.
After the meat is cooked, look at it closely. If you cut with the grain, the meat will be very chewy. If you cut it across the grain, you’ll be shortening the muscle fiber making it much easier to chew.
It all has to do with the angle at which the meat is sliced. You don’t want to cut with your knife parallel to the grain… it’ll be tough to eat. Slicing thinly against the grain will cut the muscle fiber into short pieces and make it a much more enjoyable meal!
Here’s my Instagram video of Denise showing you how to cut a cooked flank steak against the grain:
Off topic, but I’ve just got to tell you, I really love it when I see women in unconventional roles… like Denise. She works in the butcher shop right alongside her fabulous husband, Dave, at Zier’s Prime Meats in Wilmette, Illinois. And here’s a shout-out to John Wujkowski… who really knows how to cut veal chops!
September24
I’m not a big sandwich eater any more (trying to cut out the bread you know), but sometimes I want something big and hearty, especially as the weather gets cooler.
Steak and salad pair beautifully, so why not marry them in a delicious sandwich slathered with spicy Sriracha mayonnaise?
I used my vinaigrette dressing on the salad, but you can use your favorite. The same goes for the Sriracha mayo: if you don’t have any Sriracha or don’t like it, a simple Dijon mustard also tastes magical.
This sandwich is also a great way to use leftovers. But flank steak cooks so fast on top of the stove or on the grill, it’s a quickie dinner option.
Hmmm… I might have to re-consider my self-imposed bread-ban.
Do you eat sandwiches for dinner?
Steak Salad Sandwiches
prep: 20 minutes
cook: 10 minutes
you’ll need…
1¼ lb. flank steak, seasoned with salt and pepper
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Sriracha Sauce (more or less to taste)
2 cups mixed spring greens or chopped lettuce
¼ cup vinaigrette
½ red onion, thinly sliced
4 large sandwich rolls, split
let’s get to it…
Heat a large fry pan or cast iron skillet on medium high for 2 minutes. Place steak on pan and cook for 5 minutes. Flip and cook 3 to 5 minutes longer or until cooked to your liking (about 10 minutes for medium rare (130°F); set aside and cover with foil to keep warm.
Whisk mayonnaise, lemon juice and Sriracha Sauce in a small bowl; set aside.
Place greens and sliced onion in a medium bowl. Drizzle on vinaigrette (or your favorite dressing); toss until lettuce is coated.
Spread the Sriracha sauce on each of the split rolls. Thinly slice the steak against the grain and divide the steak and salad evenly between four of the rolls. Top with remaining roll and serve.
