Archive for October 14th, 2011

Flank steak is built for the grill. It’s full of flavor, easy to cook, and because it is boneless and its fibers run parallel to one another, it is incredibly easy to slice. If you are cooking a London broil cut from the round, you will need to tenderize it through brining. Soak it in 1½ cups Red Wine–Rosemary Brine or Steakhouse Brine for at least 6 hours. If brining it, baste the meat with the barbecue sauce while it is grilling.

Prep: 5 minutes
Marinate: 2 hours
Grill: 16 to 20 minutes.

– Long-handled tongs.

– Try this recipe with a butterflied boneless turkey breast; grill over medium heat for 10 to 12 minutes per side, until the meat bounces back when prodded.

Gas: Direct heat, high (500°F)
Clean, oiled grate on lowest setting
Direct heat, red hot
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, red hot
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

1 cup ketchup
2 tablespoons steak sauce
1 teaspoon hot pepper sauce
1 tablespoon spicy brown mustard
3 tablespoons apple cider vinegar
2 tablespoons vegetable oil
Kosher salt and ground black pepper to taste
2 pounds flank steak
Oil for coating grill grate.

1. Combine the ketchup, steak sauce, hot pepper sauce, mustard, vinegar, 2 tablespoons oil, salt, and pepper in a gallonsize zipperlock plastic bag; seal and shake to combine, about 30 seconds.
2. Add the flank steak and seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening and close the zipper completely. Massage the liquid gently into the meat and refrigerate for at least 2 hours.
3. Heat the grill as directed. While the grill is heating, remove the steak from the bag and discard the marinade.
4. Brush the grill grate and coat it with oil. Put the steak on the grill and cook for 8 to 10 minutes per side for medium-rare to mediumdone (135° to 140°F).
5. Let rest for 5 minutes before slicing. Cut across the grain in thin, diagonal slices and serve.

KNOW YOUR INGREDIENTS Will the Real London Broil Please Stand Up?
London broil is a scam. Fabricated by meat marketers as a cosmopolitan moniker for flank steak, it has come to mean any boneless slab of meat resembling flank steak – flat and roughly rectangular in shape. Unfortunately, not every meat that looks like flank steak can be cooked like it.
The problem stems from the fact that flank steak is an unique cut of meat. Unlike other tough cuts, which need to be cooked in simmering liquid to soften their tough fibers, flank steak can be grilled just like a more tender loin steak, due to the structure of its muscle fiber.
The tough, thick-walled muscle fibers of flank steak are long and thin and run absolutely parallel to one another. Grilling or broiling does nothing to tenderize them. If you were to try to bite into a perfectly grilled flank steak before it is sliced, your teeth would barely make a dent, but when you slice the steak thinly, across the grain of its fiber, you automatically tenderize the meat.
That’s why applying the name “London broil” to flank steak makes perfect sense. Even though the meat has nothing to do with Britain, it is a budget-priced piece of tough meat that can be broiled just like high-priced cuts. However, a problem arises when that same name is used for other tough cuts of meat.
These days, London broil is more commonly butchered from the round, a cut composed of overlapping layers of muscle fiber that run perpendicular and diagonally to one another. Such variegated graining makes it impossible to slice across the grain with any uniformity, because although you may be cutting across the grain on the surface, you will be slicing with the grain in the next layer underneath.
No wonder London broil has a reputation for inconsistency. The problem is not a matter of good meat versus bad, but rather a question of identifying exactly what meat one is buying. For triedand-true results, always use flank. But if you’re shopping price and London broil is on sale, make sure you know where it comes from. Then you can take the proper measures to tenderize the steak through marinating or brining.

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