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Flank steak method?
On Apr 25, 3:05 pm, Andy <q> wrote:
> kilikini said... > > > > > 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.) > > >>> Thanks, > >>> MK > > >> 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. > > >> Cook to rare. > > >> Imho, > > >> Andy > > > 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. > > > kili > > Well, kili, that's all fine and such but maybe we should have a flank steak > throwdown. I just can't think of who would judge.  Me sir, Me! John Kane, Kingston ON Canada |
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