Battle of the Flat Steaks

By Paleo
In Paleo Recipes
May 19th, 2013
2 Comments
6015 Views

Most of us are familiar with the more common cuts of steak, such as filet and T-bone, but flat steak cuts are a great, more budget friendly option for use in paleo meals and recipes. Popular types of flat steaks include flank steak, skirt steak and hanger steak. These flat steaks differ from other cuts of steak because they are not sliced by the butcher, and instead come in their original shape.

Flat steaks are very flavorful, which makes them a tasty option, but they can be less tender than other cuts of steak, so marinating these beef cuts in paleo-friendly marinades is a great idea to get both maximum flavor and maximum tenderness. These flat steaks do well when paired with strong, flavorful marinades, and they are allowed to soak for a long period of time. When dealing with these types of steaks, it’s good to use a marinade that has a high level of acidity, which will break down the meat and make it more tender. Marinades that contain citrus juice are a great paleo option for marinating these types of steak because the acidity of the citrus juice will not only tenderize the meat, but also give it a zesty flavor.

Although these steaks are similar, there are also some key differences to each, and these difference may affect which paleo recipe for which they are used.

Skirt steak tends to have the most fat of these three kinds of steak, which means it is generally juicier when cooked. Skirt steak also tends to be more flavorful than either flank steak or hanger steak. When preparing skirt steak, keep in mind that it is generally surrounded by a membrane that should be removed before cooking, because it will often be too tough to eat.

Flank steak is ideal for grilling, and it is generally the leanest of these three types of steak. Flank steak is also flavorful and has a course texture that is unlike the other two types of steak mentioned here.

Of these three types of steaks, many people likely find the hanger to be the least preferable, in part because it is less flavorful and even with marinating can tend to be too tough to enjoy. Hanger steak comes from a thick, hanging portion of the diaphragm, and you’re most likely to see this type of steak used in restaurants.

When preparing flat steaks, hot and fast will likely give you the best results, and these steaks are all great when grilled. After cooking these steaks should be properly carved to ensure they are as tender as possible. When carving flat steaks, cut across the grain of the meat for the best result.

These flat steaks may not come to mind first when you’re dreaming of a great steak, but they’re flavorful and so versatile that they can be enjoyed in a variety of paleo dishes.

2 Responses to “Battle of the Flat Steaks”

  1. I love me some flank steak. In fact, I just made some the night before last. The recipe is on my blog… It’s cilantro lime. Mmmmmm!

  2. Mahindra Raj says:

    Steaks are favorite all over the world. The tips you mentioned above about marinating it using Paleo friendly marinate is the best. Better not overdo the grilling thought. Nice piece!

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