Flank is dank.
It's fun to work with, much cheaper than a nicer cut, and really flavorful. With a good marinade, a hot grill, and a little love, flank steak can be amazing.
Oh my.
Here's my cuter-than-anything grandson and his daddy soaking up the juices with bread. That's the gold right there.
Don't hate me because you want this.
You can grill on either propane or charcoal. My fave is when we soak Mesquite, Hickory, Cherry or Apple wood chips and use charcoal. Any wood that bears a nut or a fruit works. They all take on a little different flavor but it is unmatched! Takes a little more time and love but it will send you into glorious dimension upon first bite. But, if you don't want to deal with that, a regular propane grill will be quite delightful as well.
Seriously, no one could stay out of this.
1/2 can Diet Coke
1 T onion powder
1 T thyme leaves
1 t. garlic powder
2 T vinegar
1/2 cup oil
1/3 cup soy sauce
2 t. Dijon mustard
Pour over flank steak and marinate for 24 hours - or at least 8. Every now and then, take it out of the fridge and stab the dickens out of it with a couple of forks, flip over and do it again. Between the marinade and taking out your aggressions, this will be melt in your mouth tender.
Cook on a hot grill until desired doneness. Let sit for 10 minutes, covered in foil to reabsorb the juices. Then slice thinly against the grain (all your hard work will be for naught if you don't slice against the grain).
Goes with anything. Or nothing.
Posted by: Rona
No comments:
Post a Comment