Arise Sirflank. Phil Lees on my mind.
Thursday 20 November 2008 by Hock
Flank steak is a super flavoursome cut (but not the prettiest) so why not combine the tasty flank with a show pony cut like the Sirloin.
The two cuts make for a superduper tasty cut of beef. Especially when you cook Sirflank in the mid 50°C range for 40 odd minutes, wok sear to finish and serve.
Australian grain fed sirloin on the left, Australian wagyu flank on the right.
A touch of Activa TG-B
Don't waste that wagyu fat.
Rongs patented folding technique.
Compress and leave overnight.
Most likely a pretty picure to follow.
I am off to bed now. Big Friday and Saturday services ahead and no wife to enjoy an after work whisky with.
Oh well. Night to all.
What a day, I'm shagged.
The two cuts make for a superduper tasty cut of beef. Especially when you cook Sirflank in the mid 50°C range for 40 odd minutes, wok sear to finish and serve.
Australian grain fed sirloin on the left, Australian wagyu flank on the right.
A touch of Activa TG-B
Don't waste that wagyu fat.
Rongs patented folding technique.
Compress and leave overnight.
Most likely a pretty picure to follow.
I am off to bed now. Big Friday and Saturday services ahead and no wife to enjoy an after work whisky with.
Oh well. Night to all.
What a day, I'm shagged.
I love it. And thanks for the shout out.
I'm still planning on glueing pork crackling to spam, and avoiding accidentally glueing my eyelids shut.