Buffalo Flank Steak

I love roaming around the Moscow Co-Op, particularly around the frozen and fresh meats sections, as I almost always run into something I have always wanted to try. With the economy being the way it is, I haven't felt much of a crunch in my food budget since I already carefully plan meals and snacks out, but when I saw buffalo flank steak at $2 less a pound than beef flank steak, I rejoiced that I could cut a couple of dollars from my stringent budget and still be adventurous. This area isn't great for those who like to eat out (shudder--I STILL haven't found a decent restaurant out here), but the diversity of foods in supermarkets and smaller grocery stores is seriously improving.

Without further ado, I give you buffalo flank steak porn. It's a tad bit tougher than a beef flank steak, even with an overnight marinading session, but of course this could be the cut I bought. I served it in a stir fry after taste testing its texture. As far as I can tell, it's a little sweeter, a bit more tough and has a better rate of absorption than beef. The last observation seems odd since the cut is tougher than beef and therefore it seems as if I'm suggesting it is also dry, but oddly, it isn't. It's fantastic!