"kilikini" > wrote

> Andy wrote:
>> Michael L Kankiewicz said...
>>
>>>
>>> Hi everyone. I bought a flank steak for the first time because they
>>> were on sale for $6/ and they look really different The one I
>>> bought is 1.65 lb. I have no idea what to do with it. The
>>> Aidells/Kellybook is all over the place on them, from broiling to
>>> grilling to braising.Any suggestins? (Gonna serve with stuffed baby
>>> artichokes and fragrant rice.)

>> Make tiny cuts (every one inch or so) around the edge of the steak so
>> it doesn't curl up during grilling.
>>
>> Also shallow diamond score (again every one inch or so) the top and
>> bottom for the marinade (dijon mustard and pepper) to sink into.

> Yeah, I agree that it should be marinated because it's a rather tough cut
> of
> meat, but if cooked to rare or medium-rare after marinating, it will be
> good. Rather than a dijon marinade, I'd go for an Asian-style, but that's
> me.

Ditto. Also, very important! when you get ready to slice it, slice
across the grain. I go for about a 1/4 inch slice.

nancy