And now, here’s two words that will pay for the price of this blog: flank steak.
That’s right, flank steak. If you haven’t tried this on your barbecue yet – get thee to a butcher. It not only has a deeper, richer taste than other cuts but it will save you money.
Some Flank Steak Grilling Tips
- It takes a little extra time to prepare.
- You need to make time to marinate flank steak for at least a few hours before you cook it.
- You also need to grill your flank steak quickly – if it’s cooked much past ‘medium’ it can get tough.
- On a hot barbecue you can’t go wrong cooking your average steak for eight minutes, flipping every two for a total of four minutes a side. This yields nearly perfect medium rare every time.
- After removing your flank steak from the barbecue, let it stand for a few minutes so the juices can settle.
- Cut it as thin as possible (sharpen your knives!) against the grain.
- Once sliced, flank steaks can be served in a huge variety of ways. Many like the slices served in fajitas. They also work extremely well on top of salads or in sandwiches.
Frankly, we haven’t found a way to serve them that we don’t like. In general, remember that you should marinate cheaper, tougher steaks. More expensive, premium steaks like New York or Rib Eye can be left alone. A truly great steak needs a pinch of salt, a twist of pepper, a pat of butter and a glass of thick, red wine. After that, let the cow do the talking. Save the unique, zesty barbecue sauces you bought at Barbecues Galore for the steaks that need a little extra help.
Ready to start grilling flank steak? Here are a few recipes to get you started.