Flank steak is a wonder cut of meat, as any of the knowledgeable butchers at Reading Terminal Market will testify. It's inexpensive - for it comes from the underside or belly of the cow - and very tasty when cooked properly, but it's oh too easy to spoil if you take your eyes of the grill for a moment. Much to my chagrin, I found this out the first time I let my husband cook a flank steak (he likes all his meat well done, horror of horrors). Irrespective of how interesting the marinade is, this slender cut of meat benefits from being cooked medium rare - cook it for any longer and it tastes like shoe leather.
Your best bet is about 2-3 minutes per side, then leave the steak to rest for a minute or two.
 |
| Some 9 million people visit Wildwood per year. Wouldn't you rather be here than slaving over a hot stove? |
 |
| We're fans of the Down Home Diner's barbecue sauce, but couldn't resist trying to copy a whisky-based grilling sauce we enjoyed at our recent Kentucky Derby party. You only need a couple of teaspoons of whisky to infuse the bbq sauce with a memorable kick. We marinaded the flank steak overnight, grilled, then sliced thinly and assembled a tostado. Only wish I'd remembered to take the photo...if you prefer fajitas, then try this recipe for courtesy of the FoodNetwork. |
Try a ciabatta roll laden with meat, fave salad veggies and get this, an acceptable substitute for wasabi mayonnaise; wasabi paste or powder is not always readily available in stores at the shore - so I improvised.
1 tablespoon mayo
1/2 teaspoon horseradish sauce
1/2 teaspoon mustard of your choice (sweet, mild, kid-friendly...you decide how hot you want to make your sandwich.)
Ker-pow. You're good to go.
No comments:
Post a Comment