Flank steak may be most favorite beef cut. It just has awesome flavor and is tender to eat. And, I don’t know, but there seem to be more of them in stores in the summer than the winter.
Yes, I like rare meat. More of the nutrients are preserved in rare meat than well done, and it is way more tender. You want to cut flank steak on an angle and in thin slices.
Store extra slices with the juice added to keep them from drying out. You can reheat them if you like by putting them into a heated oven and turning off the heat–let them sit, with juice, for about 5 minutes. You could cover them lightly.
Or, you can eat the meat cold.
Red meat is the only place one gets vitamin B12 IN A FORM THE BODY CAN USE. Red meat has been terribly demonized in the past few decades. Yes, CAFO meat has problems–but grass fed beef is more and more available in local grocery stores. Or from small farmers. I just do the best I can and sometimes just buy…a flank steak.
And, remember that lamb is a red meat. And, bison.
PS: that wooden cutting board was a wedding gift in 1966. I just wash it with soap and hand dry it after use.
Louisa Enright's Blog 