How to Cook Beef Flank Steak : How to Slice Flank Steak into Medallions
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So pretty.. I'll just have you on my plate never mind the beef
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mmmmmm!
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Seems overcooked for flank steak... bavette is served thoroughly red with a nice seared surface in bistros all over France. Overcook it like that and you lose the fat and sinew to the heat, leaving you a dry, chewy piece of meat. Arguably it's utterly the wrong cut of meat for this kind of rolled, filled beef dish.
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LOL @ other comments, I down voted because she isn't cutting the steak against the grain, which means even if it's slow cooked, it is still more chewy than it has to be.
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CUT AT AN ANGLE YOU SAVAGE CUNT. And for fuck's sake, maintain your cutlery.
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omfffffg she has uploaded 138714 videos! there's something wrong here
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Tasty
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Marry ME and have like 10,000 of my babies!
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napkin please.
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youtube recommended i watch this... i've never felt so robbed of a minute of my life...ehhh in all my life!! f'ers
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must eat...i just bit my monitor
endlsswing 3 years ago 6
how 2 video huh, what how to cut with a dull knife. Thx for nothing
Mysta26 2 years ago 5