Coast Cooking

Coast Cooking: Don’t overlook the flank steak

When the mood hits for a grilled steak, most folks go for a ribeye, a t-bone or a filet, but there is another delicious choice that is often over looked. Do you know what it is? The flank steak is a remarkable flavorful cut and much less expensive than the other choices. 

Some people think the flank steak is tough, but that is true only if you overcook it and cut it incorrectly or with the grain. A good marinade also will help, but it is not essential. Treat this cut of beef correctly, and you will enjoy it immensely.

GRILLED FLANK STEAK 

1 flank steak

1/2 cup olive oil

Course ground black pepper

2-3 tablespoons soy sauce

Combine the oil, soy and pepper and rub all over the steak. Then allow the steak to come to room temperature and so let it sit for about one hour. Grill over a very hot wood or charcoal fire. Just as soon as droplets of blood appear, the steak is medium well-done and should be removed. Never, never use a fork to turn a steak. Remove from the fire and let rest for 5 minutes. Serve with a little best quality sea salt for each guest.

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