"Andy" <q> wrote

> kilikini said...
>
>> 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.

>> 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.

> Well, kili, that's all fine and such but maybe we should have a flank
> steak
> throwdown. I just can't think of who would judge.
>
> I showed you mine. Show me yours.

Can I join? My marinade is a winner.
3/4 cup pineapple juice (one of those little cans)
1/4 cup water
1/4 cup soy sauce
1 tablespoon brown sugar
1 1/4 teaspoons ground ginger (fresh!!! ginger)
1 clove minced garlic (I use a lot more)

Marinate it for at least four hours.

nancy