On Apr 25, 3:05 pm, 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.
>
> >> 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
>
> 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.

Me sir, Me!

John Kane, Kingston ON Canada