Andy wrote:
> Michael L Kankiewicz said...
>
>>
>> Hi everyone. I bought a flank steak for the first time because they
>> were on sale for $6/ and they look really different The one I
>> bought is 1.65 lb. I have no idea what to do with it. The
>> Aidells/Kellybook is all over the place on them, from broiling to
>> grilling to braising.Any suggestins? (Gonna serve with stuffed baby
>> artichokes and fragrant rice.)
>>
>> Thanks,
>> MK
>
>
> Make tiny cuts (every one inch or so) around the edge of the steak so
> it doesn't curl up during grilling.
>
> Also shallow diamond score (again every one inch or so) the top and
> bottom for the marinade (dijon mustard and pepper) to sink into.
>
> Cook to rare.
>
> Imho,
>
> Andy

Yeah, I agree that it should be marinated because it's a rather tough cut of
meat, but if cooked to rare or medium-rare after marinating, it will be
good. Rather than a dijon marinade, I'd go for an Asian-style, but that's
me.

kili