Flank steak is a cut of meat that sometimes gets a bad rap. If not prepared correctly, it can be tough and chewy--to the dismay of every concerned cook. There are four tricks to grilling the best flank steak: 1) buying a good cut of meat 2) tenderizing it 3) tending it on the grill and 4) slicing it extra thin.
When you go to your butcher, ask specifically for a good cut of flank steak. You do not want skirt meat, which is a cheaper version that comes from the brisket as well. Your piece of flank steak should weigh around a pound and a half which would be about a foot long, eight inches wide and an inch thick
One of the most famous dishes prepared with this cut of meat is called London Broil. It sounds like a fancy name and often times a restaurant's price will reflect that in the price. It's simply flank steak that has been marinated in oil, vinegar and garlic. Today's version is Barbecued Flank Steak. The marinade makes it tender. The longer you marinade it, the more tender it becomes. I like to throw it in Friday night and cook it up on Sunday evening. For 4-6 people you'll need:
1 ea. flank steak
1 quart of your favorite French dressing
1/2 ea onion sliced thin
1 tsp black pepper
1 lemon cut into quarters
Mix the dressing with the onion, lemon and pepper. Sink the steak into this and let set in the fridge for two days. When cooking it on the family barbecue..... don't walk away. If it grills too long, it will become dry and crisp, which is not a desirable trait. You want to cook it about medium rare. The last trick is slicing it. Cut it against the grain in very thin slices. Serve with a generous portion of garlic roasted red skins, a nice tossed salad and--how about a Cote du Rhone wine? And as always, a creative cook is a good cook.