Normally I’d post the recipe used to cook the meal in the post. Not this time. I was not thrilled with how it turned out, therefore I’ll present the concept and you can find your our exact recipe to test out. I loved the sauce by itself, but I slightly overcooked and under-seasoned the flank steak — in the end and as executed, it was a mediocre dish at best.
My main takeaways were as follows:
*Raita sauce is short for yogurt-cucumber sauce with herbs. In essence, this cool subtle sauce is great for offsetting some seriously heavy-handed and strong seasonings. So, season your flank steak like you normally would, season it a bit more, then throw on a bit more rub for good measure.
*Learn how to process the flank steak off your next deer. We always address this cut with elk but I had never isolated it on a deer, usually just taking the trimmings for grinding. Not sure it would make sense to do so on a doe or smaller-bodied buck, but anytime you’re cutting up a deer on the upper end of the size spectrum – don’t ignore this cut.
*Don’t overcook your flank steak. Because it was 15 degrees outside when I did this recipe, I experimented with the broiler on the oven. I suppose that this method would be easier to perfect in the long haul because it’s so prescriptive, after all you know the broiler is going to be exactly a certain temperature every single time, BUT it’s not easy to get right the first time – especially not with a cut as thin as a flank steak off a deer and with tougher tendencies than say a top round steak or sirloin. In fact, I’m not sure I’ll use the broiler again in this capacity. I think it might literally be impossible to both achieve a medium-rare to medium cook on the flank AND get the crusty charred edges that makes a flank steak delicious.