Montgomery — Today's column will focus on grilling instead of barbecue, but I have no doubt you, your friends and your family will appreciate the end results of this classic grilled steak.
A few years back, you could buy a flank steak for practically nothing. People were intimidated by this cut of beef, because if not prepared properly the end results were tough and chewy.
The flank steak is the abdominal muscle of the cow, resulting in a well worked piece of meat. While this cut can be tough, it possesses a rich and beefy flavor that has made it very popular of late as people have leaned to grill it correctly.
This recipe calls for a quick grilling over high heat. When you prepare the flank steak you will
immediately notice that it is long and thin with a distinguishable “grain,” which are the muscle tissues.
Once you grill this to medium rare, you will cut the steak “on the bias,” meaning against the grain and at a slight angle. Your slices will also be thin. To see this cutting and preparation in action, check out my video on my YouTube channel, www.YouTube.com/BBQMyWay.
Search for “flank steak.”
The marinade below is delicious. It helps tenderize the beef and adds great flavor. If possible, allow the meat to marinate overnight for best results.
½ cup soy sauce
½ cup minced onion
½ cup of Guinness beer (drink the rest)
½ tsp freshly ground pepper
2 tsp of minced garlic
2 Tbs Worcestershire sauce
1 Tbs of real maple syrup
Place the steak in a zip lock bag and poor the marinade into the bag. Carefully squeeze the air out and then completely zip the bag shut. Place the bag on a large plate and put in your fridge overnight, or 2 to 3 hours minimum if you are marinating it the day you are grilling it.
You can grill this over charcoal or on gas. Obviously I am partial to charcoal but the gas grill will still produce a fantastic piece of beef. It is very important that you allow the beef to come to room temperature.
Grill to medium rare and bring inside. How do you know without cutting into it? Good
question. Lightly touch your middle finger to the tip of your thumb. Feel your thumb pad. This is what medium rare will feel like.
If your grill is hot and on high heat, It won't take anymore than five minutes per side. Once you bring it inside, wrap in foil and allow to rest for 10 minutes before cutting.
You can use the leftover marinade as a sauce. If you decide to do this, bring the sauce to a boil on the stove to make it safe to eat before serving with the meat.
Your favorite dry red wine will go great with this and if you are serving beer, take a guess. You've got it. Guinness! Enjoy.
Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQMyWay.com.