Puester wrote:
> Michael L Kankiewicz wrote:
>> 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
>>
>
>
> It's a wonderful cut of meat and you got it at a decent price (It used
> to be our "cheap" dinner at 99 cents a pound when we were first
> married.) We have it once a week in summer and once or twice a month
> in the winter. We grill even in the snow.
>
> Marinate the meat for about 4 hours in a mixture of:
> soy sauce
> white wine or white vermouth
> chopped onion
> minced garlic
> grated ginger
> ground pepper
>
> Remove from marinade and grill over charcoal or on a gas grille
> for ~7 minutes per side for med. rare. Remove from heat, let rest
> for a few minutes, and slice thinly on the diagonal ACROSS the grain.
>
> gloria p

Yep, I do it this way, as well. Sometimes I change it up a bit but this is
sort of the basic method.

Jill