"jmcquown" > wrote in
:

> Sky wrote:
>> A couple days ago, I posted to inquire about broiling techniques
>> because I had a less than satisfactory experience. I did everything
>> I thought was right but was not thrilled eith the outcome for the
>> marinated flank steak. How does one broil meats/steaks in the oven
>> to get good results? TIA.
>>
>> Sky, who has a natural gas range with a top broiler element
>
>
> I'm not sure what "result" you expected? I recently broiled a
> marinated flank steak under the oven broiler (granted, this one is
> electric, but I've used gas broilers) and it wasn't much different
> than if I'd grilled it (except I grill over lump, so that aspect was
> missing). Since I don't have a grill here in SC that would have
> worked with the flank steak, I broiled it. The outside was nicely
> browned (slightly charred in some spots). Inside it was rare-to-medium
> rare depending upon the thickness. However, I didn't use my usual
> marinade combination. I've concluded *that* is what I was unhappy
> about, not the broiler method.
>
> Jill
>
>

There are a couple broiling variables....

one is the distance from the heat or element...closer ain't necessarily
better. I like to broil about 6 inches away from heat source.

Uniform thickness of food item you are broiling...the flatness and overall
thickness are important for various timing reasons. So keep things all the
same thickness through out. This is so the chicken breast is cooked thru
in the middle before the edges burn...or all the shrimps cook at the same
rate of speed etc...

Preheat your broiler element....allow the broiler to reach temp before
using it.

And really keep a close eye on it as flash flare ups and fires can happen
quickly.

--

The beet goes on -Alan