|
|
|
|
||
|
 Not usually considered a chic cut, flank steak is, as far as grill cooks are concerned, a heavenly piece of meat. Marinated and placed on the grid of an outdoor barbecue, it chars quickly and purposefully, sealing in those delicious juices. A flank steak's boneless figure and gentle heft make it easy to maneuver as it marinates or sizzles. And it's a welcome change from chicken or burgers for a Memorial Day get-together. When seasoning flank steak, place it in a nonreactive container. Slightly dense flavoring agents, about the consistency of heavy mayonnaise, can be spread onto the meat on both sides, while thinner mixtures can be spooned over the meat, which should be turned from time to time as it marinates. For a lightly crusted surface, grill the flank steak on both sides, turning only once, using a long, sturdy pair of tongs. For medium-rare slices, cook for about six minutes on each side (or slightly more or less, depending upon the intensity of the heat beneath and the overall thickness of the meat).
Following are a half-dozen variations for grilled flank steak. Keep in mind that the recipes call for enough marinade to handle larger steaks than specified. Grilled Garlic-Olive Oil Flank Steak Simple to assemble, this garlic-imbued marinade does wonders for a flank steak.
Place the garlic cloves on a cutting board and chop coarsely. Sprinkle the salt over them and, using a small flexible palette knife, mash the salt and garlic together to form a paste. Scrape the paste into a small nonreactive bowl (preferably glass). Add the crushed red pepper flakes, black pepper and lemon juice. Stir in the olive oil. Blend in the chopped parsley. Place the flank steak in a shallow nonreactive dish. Spoon the marinade over both sides of flank steak, cover with plastic wrap and refrigerate for 1 to 3 hours, turning occasionally. Prepare the grill. Grill the flank steak over the hot fire for about 6 minutes, then, using a pair of long tongs, turn and continue cooking for about 6 minutes longer (for medium-rare). Place the cooked flank steak on a heat-proof dish, let stand for a few minutes, then carve and serve. Makes 4 serving. Per serving (steak only): 386 calories, 54 gm protein, 0 gm carbohydrates, 17 gm fat, 93 mg cholesterol, 8 gm saturated fat, 114 mg sodium Grilled Herb-Vinaigrette Flank Steak Fresh herbs add a temperate and clear taste to what is, essentially, a salad dressing. Splashed over flank steak, it both mellows and brightens the meat.
In a small nonreactive bowl (preferably glass), whisk together the red wine vinegar, salt, black pepper and mustard. Whisk in the olive oil, a little at a time. Blend in the mustard seeds, chopped parsley, oregano and thyme. Transfer the marinade into a shallow nonreactive dish. Add the flank steak, turning to coat both sides with the marinade, then cover with plastic wrap. Refrigerate for 1 to 3 hours, turning occasionally. Prepare the grill. Grill the flank steak over the hot fire for about 6 minutes, then, using a pair of long tongs, turn and continue cooking for about 6 minutes longer (for medium-rare). Place the cooked flank steak on a heat-proof dish, let stand for a few minutes, then carve and serve. Per serving (steak only): 386 calories, 54 gm protein, 0 gm carbohydrates, 17 gm fat, 93 mg cholesterol, 8 gm saturated fat, 114 mg sodium Grilled Mustard-Cumin Flank Steak A ¼ cup of chicken broth is whisked into this mustard marinade to keep it light and workable. Place a small skillet over moderate heat for 2 minutes, add the cumin seeds and toast lightly until the seeds just begin to emit a spicy scent, about 1 to 2 minutes. Cool the seeds, then turn out onto a cutting board and crush lightly with a rolling pin. In a small nonreactive bowl (preferably glass), combine the toasted cumin seeds with the mustard, ground cumin, pepper, horseradish, chicken broth and parsley. With a whisk, beat in the vegetable oil. Place the flank steak in a shallow nonreactive dish. Spoon the marinade over both sides of the flank steak, cover with plastic wrap and refrigerate for 1 to 3 hours, turning occasionally. Prepare the grill. Grill the flank steak over a hot fire for about 6 minutes, then, using a pair of long tongs, turn and continue cooking for about 6 minutes longer (for medium-rare). Place the cooked flank steak on a heat-proof dish, let stand for a few minutes, then carve and serve. Per serving (steak only): 386 calories, 54 gm protein, 0 gm carbohydrates, 17 gm fat, 93 mg cholesterol, 8 gm saturated fat, 114 mg sodium Lisa Yockelson is the author of "A Country Baking Treasury" (HarperCollins Publishers). |
|||||||||||||||||||||
© Copyright 1998 The Washington Post Company Back to the top |
||||||||||||||||||||||
|
|
|
 |
||
  |
||