I've had a lot of success pressure cooking cheaper/tougher cuts of meat, and I've steered clear of nicer quality steaks and such based on the recommendation of others as they apparently/understandably dry out and don't take long to cook properly on a grill or in a pan.
Flank steak seems like a bit of a grey area and I'm curious what your experiences have been. It's a slightly tougher and less expensive cut, but it's also not too hard to cook nicely in a skillet or on the grill. I've come across a lot of pressure cooker recipes for flank steak though so I'm wondering about the pros and cons.
Submitted December 18, 2016 at 12:48AM by slorpydiggs http://ift.tt/2gOWGUZ
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