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The Microplane Meat Tenderizer And Grilling The Perfect Flank Steak

The Microplane Meat Tenderrizer And Grilling The Perfect Flank Steak
By Bill Snead

Are you short on time when it comes to preparing your meat for grilling? Do you come home from the grocery store with your food wishing you could get out to the grill but are hung up on time tenderizing your meat? Tenderizing your meat has just gotten quicker and easier.

The Microplane Meat Tenderizer is made with extraodinary sharp, etched blades. The unique blades create the most efficient and fast-working method of breaking down and softening the fibers of the toughest and often the most flavorful cuts of meat, such as flank and

skirt steak, with ease. Microplane’s Meat Tenderizer uses the precision of a raised razor-sharp blade to easily cut into tough meat for optimum results with less time and effort. The round shape makes the kitchen gadget easy to use. You the Grill Master or Indoor Chef grip it and roll it over your meat. This process takes seconds and instantly your steak has become tender. While other methods can take 24 hours to get the same results.

Once you meat is tender, it needs to be seasoned. There are many options. Keeping it simple you can season each side of the flank steak with salt & pepper generously. Lawrys Seasoned Salt is a staple in many homes and can be added for additional flavor. McCormick Grillmates Marinade are quick, easy and flavorful. They come in a variety of flavors: Garlic Herb & Wine, Smoky Applewood, Peppercorn & Garlic, Spiced Brandy & Herb to name a few. Choose your marinade and thoroughly cover each side. For a stronger flavor marinade in the refrigerator for 2-3 hours or overnight.

After your meat is prepared, it’s time to cook it. Outdoor grilling is great way to cook flank steak. For gas grills, light one burner and set it to “high”. With the grill’s lid closed allow several minutes for the grill to heat up. Leave the second burner off so that there will be space to transfer the meat for slow cooking after the initial sear.

For charcoal grills, pour charcoal into the bottom of the grill. If possible, push all the charcoal to one side so that one half of the grill has no charcoal under it. After you sear the meat, this portion of the grill will be used for slow cooking. Light the charcoal and allow to burn freely until the flames die down and the coals turn mostly grey. The grill surface should be quite hot: you should not be able to hold your hand near the grill more than a second.

Now that your grill is nice and hot, cautiously with a grill brush or bunched up paper towels cover the grill with olive oil or vegetable oil above the burner or charcoal. After you have applied the oil to the grill, place the meat on the grill. Notice the sizzling sound as the meat touches the grill surface. The first few minutes of cooking your meat sears the meat. Let it cook undisturbed for 3 to 4 minutes, then flip it over. It should be well-browned with crispy dark brown or blackened portions. If not

flip it back over to continue cooking. Grilling the flank steak over high heat “sears” the meat, creating a crisp outer layer that tastes great and gives you a mouth watering texture. The primary reason for searing is simply for taste and texture.

After each side of the steak has been seared and each side looks brown with crisp black areas, move your meat over to the burner that is “off” or to the section of the BBQ where there is no charcoal. High heat is for searing but not for cooking. High heat easily

leads to burning. Low and steady heat is best for grilling flank steaks. Grill the steaks for 3 minutes each side on low heat with the lid closed. Once your flank steak has reached an internal temperature of 130 degrees F (54.5 degrees C) it is done. This is for medium rare. This is the suggested healthy temperature but here is the range for those who prefer their steaks at different levels of done-ness:

120 degrees F (49 degrees C) Rare

130 degrees F (54.5 degrees C) Medium Rare

140 degrees F (60 degrees C) Medium

150 degrees F (65.5 degrees C) Medium Well

160 degrees F (71.1 degrees C) Well Done

Using a meat thermometer is the best way to check the internal temperature and overall done-ness. As general rule, the pinker the inside of your flank steak is the less is has been cooked. Cut in to a thick part of the meat to examine the inside. If the inside of your meat is tougher than the outside, has bright pink color, and/or has juices that don’t run clear, your meat is not done and needs to cook more. If the outside edges of the meat are brownish grey while the inside is light pink color and the meat’s juices run clear, you’re ready to eat.

After you remove them meat from the grill, use clean utensils and a clean serving plate. Don’t use the plate of cooking utensils that touched uncooked meat. There is bacteria on the plates & cooking utensils from the uncooked meat that can transfer to the cooked meat if you use them which can make you seriously ill if ingested. Always make sure to use clean kitchenware when serving your food from the grill.

Now you know about the Microplan Meat Tenderizer and how efficient it is. You know about seasoning your meat and preparing it for the grill. Also you know how to set up your grill for perfect grilling conditions. And you know how to grill the best flank steak. Good luck to you & happy grilling!

Bill Snead runs a cooking website http://www.CooksBakesGrills.com. You can get more information and see the product line at http://www.CooksBakesGrills.com

Article Source: http://EzineArticles.com/expert/Bill_Snead/2447787

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