Flank Steak

A few years back I couldn't have told you what a Flank Steak was. They didn't serve them in many restaurants nor did I see them in any grocery stores. It is a different cut of steak where the grain runs all in one direction. The trick to eating it is to cut it across the grain when you serve it. It should be sliced cross grain and put on a plate, don't just lay a slab of it out to eat. If prepared and cut correctly it is very tender and one of my favorite ways to eat beef.

The other great thing about Flank Steak is there is no fat to trim. You get everything you pay for unlike rib eyes or strip steaks with a few ounces of fat that go directly in the garbage can you have paid a good $9 a lb for.

Correct way to Grill a Steak:
There is no need to drown any steak in liquid marinade overnight. Many of those marinades have tons of bad salt and preservatives that are unnecessary to bring out any flavor in the steak. What you need to do is to start with a steak at room temperature if possible (not the end of the world if it isn't but make sure it if fully thawed out, if parts of it are still frozen when you begin cooking it the steak will not cook evenly). The steak needs to be dry so pat it so with paper towels if needed. You can use whatever seasoning you like but in my opinion all that is ever needed is good old salt and pepper. Sprinkle each side with Sea Salt (not table salt, sea salt doesn't have the iodide) and ground black pepper. Really work it into the steak good, rub it and beat the heck out of it to get it as deep as you can. The only other thing you need to do to this steak is lightly brush it with CANOLA oil. Never use Olive oil for grilling, it is a low temperature oil and burns very easily, go for Canola (rape seed oil).

Just before you place the steak on the hot grill use an old rag or paper towels dipped in canola oil to wipe the grill racks down...prevents sticking of the meat and in time will almost make a sort of non stick surface on your grill. Throw the steaks on continue to sprinkle your seasoning at intervals as you cook. Every time you flip the steak have a stick of real butter with a little of the paper peeled back so you can rub it over the entire surface of the steak before it gets flipped again, this is what gives those restaurant quality steaks that golden brown color and tastes delicious. Don't worry about the added fat, most of it burns off but you are only going to be eating a few slices anyway (3-5 ounces).

Take the steak off earlier than you think! Almost every rookie griller or WOMAN (sorry ladies) tends to over cook steak on the grill. What happens is after you take a steak off the grill it continues to cook while it is resting. A medium cooked steak will usually transition to well done if left alone for 5-10 minutes sitting on a plate in your kitchen. Beef is safe to eat RARE, I suggest medium rare for any steak, that way when you have your left overs that need to be reheated later you won't turn them into little strips of Michelin's after heating them back up.

Flank steak is the most versatile cut of beef I know of. If you grill a large Flank Steak or two and use a little creativity you will be eating different delicious meals all week.
Slice it up for Salads
Eat with eggs in the morning
Great for Healthy tacos
Beef and Veggie stir fry
Lettuce Wraps
Use an ounce or two for your protein snacks
Add some to homemade vegetable soup for a perfect one course meal
GO CRAZY!

Clay Crocker