kilikini wrote:
> 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
>
>

I do adobo and lime.

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden