Are you thinking of grilling flank steak on your grill? Are you looking
for useful and helpful tips?
Flank Steak or Bavette is cut from the abdominal muscles of the cow. It is quite tough compared to other cuts of beef, so you need to keep it as moist as possible.
Flank steak has mainly been used in Mexican cuisine, as a filling for tortillas and fajitas. This has brought the price up of flank steak over the past few decades. (oh well!)
Let's get grilling!
• Wash the steak under a cold running tap and pat dry with a paper towel. (nice & clean!)
• Coat the steak generously with olive oil to moisten up the meat.
• Flavour with garlic, herbs, salt and pepper. (dry spices!)
• Wrap the steak up in tin foil and place it in the fridge overnight. (let the olive oil moisten the meat!)
Great...the steak is flavoured and ready for the
• Sear the outside by grilling it for 2 minutes on eachside. (lock in the juices)
• Turn down the heat to medium and slow grill the inside. (nice & slow)
• Slow grill for 10 - 15 minutes until cooked through. (the inside must have a nice brown color!)
• The last 2 minutes of grilling smear over some BBQ sauce or Worcestershire sauce.
• Remove from the grill and leave it to settle for 5 minutes before slicing. (sprinkle over a little salt and pepper!)
• Cut into very thin slices to serve. (as the meat is tough)
I prepared this for a cousin of mine and he almost loves it as much as I do. I normally serve it with potatoes and BBQ sauce!Enjoy!