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recipes:notes:steak_tips [2016/11/16 20:52] – created wikiadmin | recipes:notes:steak_tips [Unknown date] (current) – external edit (Unknown date) 127.0.0.1 | ||
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+ | ====== Steak Tips ====== | ||
+ | I first knew flap meat by its local New England name of sirloin tip. Go to any old school dive or tavern with a menu, and you're bound to run into them, cut into cubes, stuck on a skewer, and grilled over an open coal fire, just like they do at Santarpio' | ||
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+ | It wasn't until I moved back to New York that I realized that nobody outside of New England knows what sirloin tip is, and it wasn't until even later that I realized that the "faux hanger" | ||
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+ | Of all the inexpensive cuts of beef, it's one of the most versatile. It takes great to fast-cooking methods like grilling or searing. It's excellent cooked whole and sliced into thin strips. It can't be beat cubed and put on skewers. It has a coarse texture that grabs onto marinades and seasonings. It's even great as a slow-cooked braise, where if comes apart into tender shreds, like a Cuban ropa vieja. | ||
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+ | http:// | ||
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+ | {{tag> | ||
+ | |||
+ | /* Recipe Note Tags | ||
+ | BuyingGuides | ||
+ | Misc | ||
+ | Techniques | ||
+ | Tips | ||
+ | Wine | ||
+ | */ | ||
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+ | ~~DISCUSSION~~ |