The Official Know Your Beef Thread: Sponsored by Americas Beef Producers

[Shzm13]

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Enjoy

 

[PortlandCardFan]

You're my hero!!!

 

[devilalum]

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[PortlandCardFan]

right now, someone, somewhere in India hates us!!!!

 

[Mulli]

Mmm, flank steak, marinated, then broiled for about 4 minutes a side tops.

Cut thin against grain.

:drool:

 

[82CardsGrad]

Mmm, flank steak, marinated, then broiled for about 4 minutes a side tops.

Cut thin against grain.

:drool:

RIGHT ON!!! Got a great marinade for Flank Steak... Soy, Olive Oil, Shallots, Garlic, Lime Juice, Salt & Pepper. Marinate overnight.

I can eat this 7 days a week!!!

 

[Mulli]

RIGHT ON!!! Got a great marinade for Flank Steak... Soy, Olive Oil, Shallots, Garlic, Lime Juice, Salt & Pepper. Marinate overnight.

I can eat this 7 days a week!!!

We use something similar. I finally got the timing down so it is just cooked enough, but not too much. I could totally eat it every day.

 

[82CardsGrad]

We use something similar. I finally got the timing down so it is just cooked enough, but not too much. I could totally eat it every day.

The timing is so key... with all beef, timing is key. Particularly factoring in the amount of time that will elapse from when you take it off the grill to when you actually eat it. Flank Steak was a bit more difficult than other cuts to get this down. The ends - where it's thinner - cook much more quickly than does the thicker middle. My wife prefers medium-well, my kids and I prefer medium-rare. It was tricky, but we're there!