Sweet Spicy BBQ Flank Steak

Super duper, easy peasy flank steak. I know it seems that winter is hanging on this year, but I swear grilling season is just around the corner.

You can be ready for your first trip to the grill with this two ingredient recipe. That’s right two ingredients!!!!

Flank Steak????? Questions???

Here we go…….flank steak lays across the cow’s belly between the ribs and hind legs. Flank steak has a long teardrop shape, you can see the fibers in the meat. Its lean, with tons of flavor. It’s lower in calories and has more protein than other cuts of beef. Best grilled or broiled, but also makes for an excellent stir fry.

Marinading can make a tender flank, but don’t let it marinade to long or the marinade will start to cook the meat. You can also ask your butcher to tenderize your flank.

Cook a flank quickly over a high heat, preparing to no more than medium rare. It tends to get tough if cooked longer….you’ve heard the phrase like shoe leather…..yeah like that.

Using flank steak for a stir fry is an excellent idea. Tip…..freeze the meat until just firm and it will be easier to slice…remember, against the grain

Always let your steak flank or any steak for that matter, rest… it will keep your steak juicy and tender. Be sure to slice flank steak against the grain! The goal is to shorten the muscle fibers making it more tender and easier to chew.

Since it’s not quite grilling season, and we have a charcoal grill, I cooked this indoors. Inside story (pardon the pun)…….I was gong to make a big deal about broiling, bring back a classic…..well that was a flop….ugh!

Out came my trusty grill pan and all was right in the world of cooking. I chose to not marinade my flank steak. I wanted the flavor of the Spicy Sweet BBQ Sauce to be the star of the show.

After the failed attempt at broiling, I heated my grill pan to screaming hot. Since I already had the meat started from the broiler, I added the BBQ sauce and finished the flank on the grill pan, just a couple of minutes per side.

Be sure to have your hood fan on, or some kind of ventilation, once the meat hits that hot pan or it will produce smoke, and it will set off your fire alarms, and scare your dogs. Poor little Wilma just shakes, and well…. it makes Betty pee on the floor. Save yourself that stress and vent!!

Let that steak rest!!!! Cover it with foil and walk away……I really mean it! 🙂 When the rest period is over, slice your flank against the grain. When you look at the flank you will see the long muscle fibers, cut across those, not in their direction.

Place the sliced flank steak on a decorative platter, slather on more Spicy Sweet BBQ Sauce,and garnish with parsley.