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Bordering On Grilling Perfection With The Flank Steak

Author : Chris Sturat

Since meat lovers all over swear by a well cooked piece of steak, it is no wonder prices for these cuts have elevated their status for special occasions only. Marbling and similar terms of descriptions are but some of the culprits responsible for separating the everyday man from his piece of red meat. Thankfully, by picking up some tips on how to grill flank steak to perfection, the lost soul is no longer deprived of a juicy slab of meat. The open secret is finally out as to methods to convert a supposedly tough cut to the most delectable delight to grace the dining table.

Cooking flank steak does not require one to attend culinary schools or their equivalent. Containing a lower fat content as compared to other cuts, this meat just needs a little tender loving care during the preparation and cooking process. By trimming off sinews and silver skin, this reduces any chance of toughness or rubbery texture. If one is challenged around knives, ask the kind butcher for assistance. Marinades can range from the straightforward salt and pepper combination to more complex concoctions with a variety of herbs and spices. It is generally up to the cook's preference. However, traditionalists tend to recommend the former approach. Marinade and meat go into a bag and left in the fridge for ideally an hour, more if necessary. Since this meat has little fat, one can add a generous splash of oil into the bag.

All meat, flank or otherwise, should be at room temperature just before hitting a hot grill. As such, remove the meat from the fridge and let it sit for a while. By adhering to the basics on how to grill flank steak, there is no fear of failure with undercooked or charred results. Place the meat carefully on the hot grill and leave it be. Do not poke or prod it, nor turn it until it is about halfway cooked to the top which may only take a few minutes depending on its thickness. Flip it over and cook for a few more minutes. Once done, set it on a clean plate and cover with foil to let it rest for a bit. If one attempts to slice into the meat immediately, all the juices will seep out leaving a tough piece of leather for infernal chewing.

One should therefore have no qualms in cooking flank steak to grilled perfection at the next barbeque.

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Submitted : 2011-05-10    Word Count : 870    Times Viewed: 554