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Flank Steak

Flank Steak Mair Style

The flank steak is a beef steak cut from the abdominal muscles or butt of the cow. It’s relatively long and flat cut.
The first step, after you acquire your flank steak and get it home and remove it from its packaging, is to marinate your flank steak. This isn't strictly necessary, but the flank is one of the few cuts of beef that truly benefits from marinating: An acidic marinade, given time to do so, will not only impart even more flavor to this already-flavorful cut of beef,  but will also tenderize it somewhat. 

Ingredients marinade:
1/3 cup lemon juice
4 cloves garlic
1/2 cup fresh chopped parsley
1 cup salad oil (not olive oil)
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 TBL dry mustard
2 1/4 TSP salt
1 TSP pepper
1/2 cup red wine vinegar
(combine ingredients)

Pour the marinade over the flank steak, which should be lying flat in the vessel of your choice; shift the flank steak around a bit with some tongs or your gross fingers to ensure some marinade gets under it; slap some plastic wrap on top of the whole thing; and then let your flank steak marinate for several hours in the refrigerator.






Preparation of the flank steak:

Remove meat from refrigerator at least 1 hour before cooking.
The basic idea, when you grill a flank steak, is to get its exterior nice and crusty and cooked before the interior has a chance to cook and turn into a boot. For this you do need a sincerely hot grill.

Prepare your grill for cooking over direct heat, put your flank steak on the grill and leave it entirely alone for three whole entire minutes.

After those three minutes of uninterrupted grilling, flip your flank steak with a pair of tongs, and leave it entirely alone for another three entire unmolested minutes, so that the other side can make like the first one, all crusty and grilled-looking.

Extract your flank steak from the grill.

It is not time even to slice your flank steak. It is time to drop your flank steak, whole and unpunctured, onto a cutting board or butcher's block or a big plate, and leave it entirely alone for 5 more minutes, so that its juices can redistribute themselves throughout the meat, so that it will be juicy and delicious when you eat it. This step is very important.

Now it is time to slice and serve your flank steak. The grain of the flank steak runs the length of it; slice the steak across the grain and it’s ready to serve.  
 
 
 
10.08.2015
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Piazza Floriani, 1
I - 39030 Valdaora (BZ)
Phone +39 0474 496216
 
 
Piazza Floriani, 1 I - 39030 Valdaora (BZ)
Phone +39 0474 496216
 
 
 
 
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