Flank steak is one of those beef cuts that is often overlooked simply because people are aware of how tender and flavorful it can be when cooked right. In this recipe from All Fired Up: Smokin' Hot BBQ Secrets from the South's Best Pitmasters (Oxmoor House, 2013), acclaimed pitmaster Troy Black and the team at Southern Living hit it out of the park by slicing the flank steak thinly to create grab-and-go lemony beef skewers.
Read MoreGrilling Flank Steak 101
When it comes to grilling steaks for family or friends, one of my favorite cuts is the flank steak* – a large, flat cut that is both lean and full of beefy flavor.
In this Flank Steak Grilling How-to sponsored by Omaha Steaks, we'll start with a flavorful marinade as it’s one of a select few cuts of steak that really respond well and are enhanced by marinades (see my tequila-lime marinade recipe below). To marinate, simply place the flank steak in a zip top bag, pour in the marinade, remove excess air from the bag, seal, and refrigerate for at least 45 minutes and no more than 2 hours.
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