Oh. My. Heavens. It's glorious! Hardwood charcoal (and some of the rosemary twigs I have been saving), the usual simple salt and pepper beforehand, plus a quick working-over with the tenderizing hammer, not too vigorously. Popped it on the grill for five-six minutes a side, applied a little Irish butter to each side's first hot turn up, and let it sit a few minutes after I took it off the grill.
The result is tender, flavorful, a bit like brisket with a lovely smokey flavor.
Served with a baked potato and simple salad -- arugula, red bell pepper, tomato, green onions, black olives and a garlic mushroom that needed et.
And tomorrow, I'll be finding out if flank steak hash might be a thing.
2 comments:
Flank sliced *very* thin is wonderful in sandwiches.
Especially with a stout Horseradish sauce...
(Keep the steak separated from the bread until just before eating, if it's a work lunch.)
Try flat iron steak when you get a chance. About a dollar more per pound than flank is around here, but totally worth it.
Brass
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