Mifi Purvis

Celeigh Cardinal grew up in Grande Prairie, where she also started her career as a musician before moving to Edmonton in 2011. She’s been a full-time musician since 2016. “There are so many different musical communities here, to network and collaborate with,” she says. “The first award I ever got was an Edmonton Music Award.” That community keeps her here, and the landscape of Alberta calls to her, especially its rivers and lakes.

It’s the strong, beefy flavour and intense aroma that make a well executed grilled skirt steak memorable. That’s why we’re featuring it in Edify’s summer steak series. With little marbling, this is a cut that needs care and attention during preparation, according to Chris Bradshaw, an instructor in the Professional Meat Cutting and Merchandising program at NAIT. This cut requires your focus but Bradshaw says that it’s not hard, even if it’s new to you.

Welcome to part three of Edify’s summer steak series. (Our first featured cut was a Denver, and the second was a picanha.) Today we are shopping for a flank steak. Before you say “tough” Mike Popowich has a few things to tell you about this cut. Popowich, who owns and operates Popowich Meat Company with his wife Treena, has been in business for seven years and brings a wealth of knowledge about quality meats and preparation techniques. “Flank is one of my favourite cuts,” says Popowich.