THE NIBBLE BLOGProducts, Recipes & Trends In Specialty FoodsAlso visit our main website, TheNibble.com.
Related Food Videos:
A grilled flank steak, or London Broil. Photo courtesy WomackFarms.com, producers of naturally raised Angus beef.
Flank steak is a cut from the abdominal muscles of the steer. A relatively long and flat cut of meat, it is served as London broil and for fajitas.
Tasty as it is, flank steak is a tougher cut and should be marinated prior to grilling. The marinade serves as a tenderizer that also adds flavor.
Here are chefs’ tips for the best way to cook a flank steak.
POUND. First pound the meat on both sides, between plastic wrap.
MARINADE. Prepare a marinade. While many people grab a bottle of commercial Italian dressing, it’s easy and less expensive to make your own marinade.
RECIPE: For a two-pound flank steak, combine two teaspoons of acid (balsamic vinegar, plum vinegar, raspberry vinegar or red wine vinegar; red or white wine, rice wine; or lemon juice); 1/3 cup olive oil or yogurt (the helpful bacteria in yogurt make it an excellent tenderizer); 2 minced garlic cloves; 1/3 cup soy sauce; 1/4 cup honey; 1/2 teaspoon freshly-ground pepper and sea salt to taste.
FLAVOR: You can add more dimensions of flavor with herbs (fresh chives, cilantro or parsley), spices, orange juice, wine, etc.
MARINATE: Add the meat and the marinade to a plastic bag and marinate for several hours or overnight in the fridge, turning the bag several times.
GRILL: When ready to cook, towel off the excess marinade. Grill 5-7 minutes each side for rare, 7-10 minutes for medium. Don’t cook beyond medium or the meat will be tough.
Find more of our favorite beef recipes.
For more food videos, check out The Nibble's Food Video Collection
© Copyright 2005-2016 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.