Marinated Flank Steak
So, you say what should I eat with that kale salad that you told me to make? Well here's an idea. Why not have some really lean juicy marinated flank steak.
What you'll need
Go ahead and trim all the scary bits off the steak with a really sharp knife. Really sharp because that's the only way to use knives that is enjoyable.
Mix all the ingredients and place in a plastic bag. Let that sit for at least 24 hours 48 is good too.
Heat your grill till it's blazing hot.
Remember the honey or hot squeeze? That heat will help with the caramelization and give you killer grill lines if you're into pretty food.
So I cook for about 2.5 minutes and turn to a fresh part of the grill to have the hottest iron touching the meat every time 2.5 more minutes and flip and repeat the process. Isn't that just soooo nice? I'm getting hungry again just writing about it.
As a matter of fact it's a strange spiritual rewind to go back and write about the stuff you ate a couple of days ago. Regardless, take that sucker
off the heat and onto a cutting board where you cover it up!
Let it rest for 10 minutes. This is the hardest part. The waiting.But, it allows the proteins to continue to break down and release those juices Thanks to Tim... the juice gets pushed to the center of the meat and resting it give time for those juices to permeate back into the whole thing, which leads to our most basic instinct, oohing and ahhing over meat.
After that slice it thin (again with a VERY sharp knife) against the grain like so and enjoy as a main dish or on bread with some lettuce and mayo, or wrapped up in a tortilla with some cheese and pico de gallo. or with some horseradish sauce and a roll or however you want it. I'm telling you you won't regret it.
Yum.
What you'll need
- Flank steak
- Plastic Ziplock Bag
- Soy Sauce 1/4 cup
- Worcestershire Sauce 1/8 cup
- Pickapeppa Sauce 2 tbsp
- Hot Squeeze (or honey) 2 tbsp
Go ahead and trim all the scary bits off the steak with a really sharp knife. Really sharp because that's the only way to use knives that is enjoyable.Mix all the ingredients and place in a plastic bag. Let that sit for at least 24 hours 48 is good too.
Heat your grill till it's blazing hot.
Remember the honey or hot squeeze? That heat will help with the caramelization and give you killer grill lines if you're into pretty food.
So I cook for about 2.5 minutes and turn to a fresh part of the grill to have the hottest iron touching the meat every time 2.5 more minutes and flip and repeat the process. Isn't that just soooo nice? I'm getting hungry again just writing about it.
As a matter of fact it's a strange spiritual rewind to go back and write about the stuff you ate a couple of days ago. Regardless, take that sucker
off the heat and onto a cutting board where you cover it up!Let it rest for 10 minutes. This is the hardest part. The waiting.
After that slice it thin (again with a VERY sharp knife) against the grain like so and enjoy as a main dish or on bread with some lettuce and mayo, or wrapped up in a tortilla with some cheese and pico de gallo. or with some horseradish sauce and a roll or however you want it. I'm telling you you won't regret it.
Yum.
It doesn't really release the juices when it rests. The heat of the grill drives the juice to the center of the meat. When you let it rest, the juice permeates back towards the outside, making the whole thing juicier.
ReplyDeleteMmmhhh, juicier.
For the best flank steak. Cook it sous vide and finish with a blow torch. ;o)
Thanks Tim for that correction. As to the sous vide, that's still not a very widely used home cooking tool... And how are you going to get lines with a blow torch? I guess practice :)
ReplyDeleteJust 'cause it's not widely used doesn't mean it isn't awesome!
ReplyDeleteI don't generally go for lines, just a general Maillard reaction. Although, sometimes I'll throw it on a 700 degree grill. But it seems a waste of charcoal if that's all I'm using the grill for.
Love the Hot Squeeze!
ReplyDelete