Grilling Great, Cheap Steaks

Chris Kimball of "America's Test Kitchen" And Cook's Illustrated Shows The Way

(CBS) 

Grilled Marinated Flank Steak

So what's wrong with marinating steak in bottled Italian salad dressing? A lot.

The Problem: A common way to prepare flank steak is to marinate it in a bottle of Italian-style salad dressing. But while the resulting flavor can be interesting, the acid in the vinegar can ruin the texture - making the exterior mushy and gray.

The Goal: We wanted to develop a fresh, Mediterranean-style marinade without acid - a marinade that would really boost flavor without over-tenderizing the meat.

The Solution: We had already developed the optimal cooking method for cooking a flank steak - use a two-level fire (which lets you move the thin part of the steak to the cooler side of the grill once it is done), cook the steak only to medium-rare to keep it from getting tough, and let the steak rest before slicing to reduce the loss of juices - so we could concentrate on developing and applying an acid-less marinade. Because fat carries flavor so well, we knew oil would be a key ingredient - the challenge was to infuse Mediterranean flavors (garlic, shallots, and rosemary) into the oil and then into the steak. We developed two key steps. First, we minced the aromatics and combined them with the oil in a blender to create a marinade paste. Next, we invented a novel "marinating" technique -- prick the steak all over with a fork, rub it first with salt and then with the marinade paste, then let it sit for up to 24 hours. After marinating, the paste is wiped off to prevent burning, and the steak is ready for the grill.

Grilled Flank Steak with Garlic-Shallot-Rosemary Marinade

Flank steaks smaller or larger than 2 pounds can be used, but adjust the amount of salt and pepper accordingly. We prefer flank steak cooked rare or medium-rare. If the steak is to retain its juices, it must be allowed to rest before being sliced. If using a gas grill, cook the steak over high heat, following the times in step 3, but keep the cover down. If the meat is significantly underdone when tested with a paring knife, turn off one burner and position the steak so that the thinner side is over the cool part of the grill and the thicker side is over the hot part of the grill.

Serves 4-6

For Marinade:
6 tablespoons olive oil
6 medium cloves garlic , minced or pressed through a garlic press (about 2 tablespoons)
1 medium shallot , minced (about 3 tablespoons)
2 tablespoons minced fresh rosemary

For Steak:
1 flank steak (about 2 pounds), patted dry with paper towels
2 teaspoons kosher salt
1/4 teaspoon ground black pepper

1. Puree all marinade ingredients in blender until smooth, scraping down blender jar as needed.

2. Place steak on rimmed baking sheet or in large baking dish. Using dinner fork, prick steak about 20 times on each side. Rub both sides of steak evenly with salt and then with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.

3. Using large chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals into grill; build two-level fire by arranging coals to cover one half of grill. Position grill grate over coals, cover grill, and heat grate for 5 minutes; scrape grate clean with grill brush. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for just 2 seconds).

4. Using paper towels, wipe paste off steak; season both sides with pepper. Grill steak directly over coals until well browned, 4 to 6 minutes. Using tongs, flip steak; grill until second side is well browned, 3 to 4 minutes. Using paring knife, make small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board (meat will continue to cook as it rests). If steak is significantly underdone, position so that thinner side is over cool side of grill and thicker side is over hot side; continue to cook until thickest part is slightly less done than desired, then transfer steak to cutting board.

5. Loosely tent steak with foil; let rest 5 to 10 minutes. Using sharp chef's knife or carving knife, slice steak about 1/4 inch thick against grain and on bias. Serve immediately.

STEP BY STEP: Maximum Flavor in Minimum Time
1. Our novel "marinating" technique starts by pricking the steak with a fork to speed flavor absorption.
2. Next, kosher salt is rubbed into the meat, followed by a garlic-herb wet paste.
3. After an hour, the paste and salt are wiped off so the steak will brown nicely on the grill.

Grilled Flank Steak with Garlic-Ginger-Sesame Marinade

Flank steaks smaller or larger than 2 pounds can be used, but adjust the amount of salt and pepper accordingly. We prefer flank steak cooked rare or medium-rare. If the steak is to retain its juices, it must be allowed to rest before being sliced. If using a gas grill, cook the steak over high heat, following the times in step 3, but keep the cover down. If the meat is significantly underdone when tested with a paring knife, turn off one burner and position the steak so that the thinner side is over the cool part of the grill and the thicker side is over the hot part of the grill.

Serves 4 to 6

For Marinade:
4 tablespoons toasted sesame oil
2 tablespoons vegetable oil
3 inch piece fresh ginger , peeled and minced (about 3 tablespoons)
2 medium scallions , minced (about 3 tablespoons)
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)

For Steak:
1 flank steak (about 2 pounds), patted dry with paper towels
2 teaspoons kosher salt
1/4 teaspoon ground black pepper

1. Puree all marinade ingredients in blender until smooth, scraping down blender jar as needed.

2. Place steak on rimmed baking sheet or in large baking dish. Using dinner fork, prick steak about 20 times on each side. Rub both sides of steak evenly with salt and then with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.

3. Using large chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals into grill; build two-level fire by arranging coals to cover one half of grill. Position grill grate over coals, cover grill, and heat grate for 5 minutes; scrape grate clean with grill brush. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for just 2 seconds).

4. Using paper towels, wipe paste off steak; season both sides with pepper. Grill steak directly over coals until well browned, 4 to 6 minutes. Using tongs, flip steak; grill until second side is well browned, 3 to 4 minutes. Using paring knife, make small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board (meat will continue to cook as it rests). If steak is significantly underdone, position so that thinner side is over cool side of grill and thicker side is over hot side; continue to cook until thickest part is slightly less done than desired, then transfer steak to cutting board.

5. Loosely tent steak with foil; let rest 5 to 10 minutes. Using sharp chef's knife or carving knife, slice steak about 1/4 inch thick against grain and on bias. Serve immediately.

STEP BY STEP: Maximum Flavor in Minimum Time
1. Our novel "marinating" technique starts by pricking the steak with a fork to speed flavor absorption.
2. Next, kosher salt is rubbed into the meat, followed by a garlic-herb wet paste.
3. After an hour, the paste and salt are wiped off so the steak will brown nicely on the grill.

Grilled Flank Steak with Garlic-Chile Marinade

Flank steaks smaller or larger than 2 pounds can be used, but adjust the amount of salt and pepper accordingly. We prefer flank steak cooked rare or medium-rare. If the steak is to retain its juices, it must be allowed to rest before being sliced. If using a gas grill, cook the steak over high heat, following the times in step 3, but keep the cover down. If the meat is significantly underdone when tested with a paring knife, turn off one burner and position the steak so that the thinner side is over the cool part of the grill and the thicker side is over the hot part of the grill.

Serves 4 to 6

For Marinade:
6 tablespoons vegetable oil
6 medium cloves garlic , minced or pressed through a garlic press (about 2 tablespoons)
2 medium scallions , minced (about 3 tablespoons)
1 canned chipotle chile in adobo sauce , minced (about 1 tablespoon)
1 medium jalapeño chile , minced (about 1 tablespoon)

For Steak:
1 flank steak (about 2 pounds), patted dry with paper towels
2 teaspoons kosher salt
1/4 teaspoon ground black pepper

1. Puree all marinade ingredients in blender until smooth, scraping down blender jar as needed.

with plastic wrap and refrigerate at least 1 hour or up to 24 hours.

3. Using large chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals into grill; build two-level fire by arranging coals to cover one half of grill. Position grill grate over coals, cover grill, and heat grate for 5 minutes; scrape grate clean with grill brush. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for just 2 seconds).

4. Using paper towels, wipe paste off steak; season both sides with pepper. Grill steak directly over coals until well browned, 4 to 6 minutes. Using tongs, flip steak; grill until second side is well browned, 3 to 4 minutes. Using paring knife, make small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board (meat will continue to cook as it rests). If steak is significantly underdone, position so that thinner side is over cool side of grill and thicker side is over hot side; continue to cook until thickest part is slightly less done than desired, then transfer steak to cutting board.

5. Loosely tent steak with foil; let rest 5 to 10 minutes. Using sharp chef's knife or carving knife, slice steak about 1/4 inch thick against grain and on bias. Serve immediately.

STEP BY STEP: Maximum Flavor in Minimum Time
1. Our novel "marinating" technique starts by pricking the steak with a fork to speed flavor absorption.
2. Next, kosher salt is rubbed into the meat, followed by a garlic-herb wet paste.
3. After an hour, the paste and salt are wiped off so the steak will brown nicely on the grill

FOR STILL MORE RECIPES, GO TO PAGE 3.

[jackobyte]

The chinise say they eat anything on 4 legs except tables.

The centipede they chew up as a gatling gun.......

[rillifane]

Here in Texas I buy what they label boneless arm roasts. I''m not sure that these are traditional arm roasts since that cut is supposed to be cut from the chuck primal and these look far too "clean" for that.

These are dirt cheap and usually are available for $1.99/lb or less.

I trim them up, removing excess fat that forms a cap on the broad side of the cut and removing any bits and bobs that form the narrow end of this triangular (in cross section) cut. I render some of the fat to use in cooking what will be the steaks and the rest, along with the bits and bobs, goes into the freezer in a bag in which I save all beef trimmings to later grind into my own hamburger.

The trimmed cut is then sliced into steaks.

The real secret now is to use a Jaccard on the steaks. This is a device with dozens of razor sharp, thin, flat, spring loaded blades with which the meat is pierced repeatedly creating hundreds of minute cuts. This process will turn the toughest cut into a butter tender steak.

The many cuts also provide an excellant channel for introducing additional flavor into the meat and I hand massage infused oils into the steaks.

I then pan saute the meat, using the rendered beef fat heated to smoking hot.