Montgomery — Today's column will focus on grilling instead of barbecue, but I have no doubt you, your friends and your family will appreciate the end results of this classic grilled steak.
A few years back, you could buy a flank steak for practically nothing. People were intimidated by this cut of beef, because if not prepared properly the end results were tough and chewy.
The flank steak is the abdominal muscle of the cow, resulting in a well worked piece of meat. While this cut can be tough, it possesses a rich and beefy flavor that has made it very popular of late as people have leaned to grill it correctly.
This recipe calls for a quick grilling over high heat. When you prepare the flank steak you will
immediately notice that it is long and thin with a distinguishable “grain,” which are the muscle tissues.
Once you grill this to medium rare, you will cut the steak “on the bias,” meaning against the grain and at a slight angle. Your slices will also be thin. To see this cutting and preparation in action, check out my video on my YouTube channel, www.YouTube.com/BBQMyWay.
Search for “flank steak.”
The marinade below is delicious. It helps tenderize the beef and adds great flavor. If possible, allow the meat to marinate overnight for best results.
½ cup soy sauce
½ cup minced onion
½ cup of Guinness beer (drink the rest)
½ tsp freshly ground pepper
2 tsp of minced garlic
2 Tbs Worcestershire sauce
1 Tbs of real maple syrup
Place the steak in a zip lock bag and poor the marinade into the bag. Carefully squeeze the air out and then completely zip the bag shut. Place the bag on a large plate and put in your fridge overnight, or 2 to 3 hours minimum if you are marinating it the day you are grilling it.