Are you wondering whether flank steak is good for ragu? Well, the answer is both yes and no. Let’s dive into the details.

What is Flank Steak?

Flank steak is a lean cut of beef that comes from the abdominal muscles of a cow. It is a popular choice for grilling or pan-searing due to its rich flavor and tender texture. However, it can be tough if not cooked properly.

What is Ragu?

Ragu is a meat-based sauce that originated in Italy. It typically consists of ground meat, tomatoes, onions, garlic, and various herbs and spices. It is often served with pasta or used as a topping for pizza.

Can Flank Steak be Used in Ragu?

While flank steak can certainly be used in ragu, it may not be the best choice. This cut of meat requires slow cooking at low temperatures to become tender, which may not fit well with the quick-cooking nature of ragu.

If you do decide to use flank steak in your ragu recipe, make sure to cut it into small pieces and cook it for a longer period of time to ensure tenderness. Alternatively, you can opt for a more traditional choice like ground beef or pork.

Other Meats for Ragu

If you’re looking for other meats that work well in ragu, consider using:

  • Ground beef or pork – these are classic choices that provide great flavor
  • Boneless short ribs – these provide rich flavor and tender texture when slow-cooked
  • Lamb – this provides a unique flavor profile that pairs well with tomato-based sauces

In Conclusion

While flank steak can technically be used in ragu, it may require additional effort and time to ensure tenderness. If you’re looking for an easier option, consider using ground beef or pork, boneless short ribs, or lamb.

Remember, the key to a great ragu is choosing the right meat and cooking it properly. With these tips in mind, you’ll be able to create a delicious and flavorful sauce that will impress your guests.