I cook flank steak on a semi-regular basis. While it's not as lean as a filet, it's also not nearly as expensive — and it's not too tough of a cut to throw on the grill.
I recently read a tip that suggested scoring less expensive, fibrous cuts — like flank and hanger steak (just as you might score a duck breast or your holiday ham) — to make them a lot more tender. With grilling season still well underway, this was one tip I was more than happy to try out.
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