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Praises for the humble, grillable flank steak

July 6, 2018

We wanted a simple, economical cut of meat for a casual backyard barbecue. After considering various cuts, we landed on flank steak. Like other cuts from the chest and side of the cow, such as skirt steak and hanger steak, flank steak boasts rich, full, beefy flavor.

What’s more, because it is very thin, it cooks quite quickly, making it an ideal candidate for grilling. We visited our supermarket’s meat counter, bought a 2-pound flank steak, trimmed it, and got cooking.

We found that there was no need to marinate this cut before cooking; with just a little salt and pepper and some sugar (which we added to aid in browning), it was ready to hit the grill.

For this quick-cooking steak, we opted for a half-fire grill setup: We spread the coals over half the grill to concentrate the heat for optimal char on the steak and left the other side of the grill much cooler so we could move the steak over if it started to burn. In just about 10 minutes, the steak was perfectly done.

For a bright counterpoint, we made a quick and easy herb sauce. Fresh parsley contributed a grassy, herbal element; pungent garlic stood up to the meaty flavor of the steak; and lemon juice added a touch of acidity. A bit of sugar introduced sweetness and helped mellow the potent sauce.

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