When the meat goes on sale, I stock up for the next few weeks. We have a chest freezer and food in the bottom can be forgotten. The other day I found a flank steak (an expensive cut of meat) and saw, to my dismay, that it had freezer burn.
What is freezer burn anyway? It occurs after food has been frozen for a long time. The meat develops white spots and the texture and flavor change. In fact, red meat can look gray or pale brown. These discolored areas are dry, and one of the best ways to cook meat is with a method that adds moisture, braising, or using a slow cooker.
Seeing dry, discolored meat can make you worry about food safety. Don’t worry. According to the USDA, frozen meat is still safe to eat. One edge of the flank steak was burned, but it was such a small area that I left it alone. But the USDA recommends cutting off badly burned sections. “Heavily freezer-burned foods may need to be discarded for quality reasons,” the USDA notes.
Even though I had stored the steak in a heavy plastic zip lock bag, over time, it had still gotten freezer burn. To add moisture, I decided to cook the steak in seasoned broth. I thawed the steak in the microwave and cut it in half to fit in my slow cooker. (I have the smallest size). As it cooks, the steak shrinks a bit, so keep this in mind when planning your meal.
A few hours later, my husband and I were feasting on some of the tastiest steaks we have ever eaten. The slow cook method will work with ball tips, round steaks, and other tougher cuts of meat. Flank steak is usually sliced across the grain. However, with the slow cook method, you cut through the grain or shred the meat. Everyone in the family will enjoy this tasty recipe.
Ingredients
1 flank steak (1 1/4 to 1 1/2 pounds)
2 cups of salt-free beef broth
1 tablespoon tomato sauce
1 tomato, chopped
3-4 green onions, white and green parts, chopped
4 ounces mushrooms, sliced
1/4 cup flour for sauce (approximate, you may need more)
Water
Salt and pepper to taste
prepared mashed potatoes
method
Place the cooking bag in the slow cooker. Add the ketchup to the beef broth. Place the flank steak in the pot. To store the mixture on the meat and spread the vegetables on top. Cover and cook on high for 3 1/2 hours on low or 5 hours on high. Remove the meat and place it on a cutting board. Whisk the water into the flour to make a suspension, making sure there are no lumps. With the pot over high heat, mix the slurry with the liquid and cook until the sauce thickens. Season the sauce with salt and pepper to taste. Replace the lid on the slow cooker to keep the sauce warm. Shred the meat and place it on top of the mashed potatoes. Top each serving with a generous amount of sauce. Serve with a green vegetable or salad. Makes 4 generous servings.
Copyright 2013 by Harriet Hodgson