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.
I'm worried it'll be too dry or too mushy, but I'm snowed in this weekend and I've got some in my fridge to experiment, just hoping to go into it a little less blind!
Submitted December 18, 2016 at 04:51AM by slorpydiggs http://ift.tt/2hUUobE
No comments:
Post a Comment