Other terms for Flank Steak are skirt steaks, beef bottom round roast, bottom sirloin-flat muscle/flat meat.
NOTE: Inside skirt is wider (about 5 inches) and is best for shredding. Outside skirt is narrower (about 3 inches) and is best for grilling.
INGREDIENTS
- 2-3 lbs – Cut with the train into two inch strips, then against the grain into 1/4 inch pieces
- Toss with 1/8 tsp baking soda and 1 TBL water – let rest 5 minutes
STEP BY STEP
Marinate the night before in the fridge using a plastic bag with mix outlined below.
LET WARM FOR 30 MINUTES on the plate before grilling or juices will let loose
1. Grill on very hot, preheated grill.
– Keep left side HOT and right side cooler. Scrape hot grill grate.
2. Sear on hot side 4 min, flip and cook other side 4 minutes.
3. Done when internal temp is 125º for medium rare.
– Move to cooler side.
110º is rare
135º is medium
140º is well done. Don’t do it, just don’t do it.
Cover in foil, let juices redistribute themselves. Lemon juice over top.
Slice on the diagonal with a bias AGAINST the grain AFTER it has rested at least 5 minutes (preferably ten)
OVERNIGHT MARINATE
- 1/3 cu olive oil
- 1/3 cu soy
- 1 tbl rosemary
- 1 tbl thyme
- 1 tbl tomato paste
- 1 tbl brown sugar
- 3 cloves garlic
- 1 tsp black pepper
Pineapple juice
Garlic
Dijon Mustard
Paprika
Shallot
Overnight Marinate – Use ingredients to taste
ALT MARINATE
Yakisoba Sauce -Copy Cat Recipe
