Alright, let’s talk about this flank steak thing, you know, the one they call “broiled.” Sounds fancy, but it ain’t nothin’ but cookin’ meat under some fire, like we used to do back in the day, kinda.
First off, gotta get that meat ready. Don’t just yank it outta the fridge and throw it on the fire, no sir. Let it sit out for a bit, get itself room temperature-y. That’s what them fancy cooks call it, I just say, let it warm up some. This is important, ya hear? Makes it cook even and not all tough and chewy.
Now, some folks like to marinate it. Marinade? That’s just fancy talk for soakin’ it in some juice. You can buy that stuff in a bottle, or you can make your own. I like to keep it simple – a little oil, a little vinegar, some garlic, maybe a pinch of salt and pepper. Nothin’ fancy, just good ol’ flavor. Let it sit in that juice for a while, maybe an hour, maybe more if you got the time. It’ll make the meat taste better, trust me on this.
- Get the meat ready: Let it warm up.
- Marinate (optional): Soak it in some tasty juice.
- Fire it up: Get that broiler hot.
Okay, so your meat’s all warmed up and soaked in its juice. Time to fire up that broiler. Now, my old stove, it just had “high” and “low,” but these new ones, they got all sorts of numbers. I just crank it up pretty high, you know, like you’re gonna make toast but real fast. Get it nice and hot.
Put that meat on a pan, somethin’ that can go under the fire. Don’t just put it right on the rack, you’ll have a mess to clean up. And you don’t want that, do ya? Put that pan under the fire and let it cook. How long? Well, that depends on how thick that meat is and how you like it done. I like mine a little pink in the middle, not too bloody, not too dry. You gotta watch it close, though, don’t go wanderin’ off and forget about it. It can burn quick, specially if your fire’s real hot.
After a few minutes, flip it over and cook the other side. Again, how long depends on how you like it done. Maybe poke it with a fork to see how it feels. If it’s still squishy, it ain’t done yet. If it’s firm, it’s probably cooked through. But don’t overcook it, or it’ll be tough as shoe leather. And nobody wants to eat shoe leather, not even the dog.
Once it’s cooked, take it out of the fire and let it rest for a bit. Resting is important, ya hear? Let’s all that juice inside spread out. Makes the meat juicier and tastier. Cut it across the grain, that’s important too. If you cut it the wrong way, it’ll be tough. Cut it thin, makes it easier to chew.
Now, you can eat this flank steak all sorts of ways. You can put it on a salad, you can make a sandwich, you can just eat it with a fork and knife. It’s good stuff, this flank steak, specially when it’s cooked right. And it ain’t expensive either, which is a good thing in my book. Feedin’ a family ain’t cheap, ya know.
So that’s it, that’s how you broil a flank steak. It ain’t rocket science, just good ol’ cookin’. Anybody can do it, even you. Just remember, get the meat ready, marinate it if you want, fire it up, cook it just right, let it rest, and cut it across the grain. Do all that, and you’ll have a tasty meal, I guarantee it.
And don’t be afraid to experiment. Maybe you like different spices, maybe you like it cooked longer or shorter. It’s your meat, cook it the way you like it. That’s the best part about cooking, you get to be the boss. And who don’t like to be the boss once in a while, huh?
So go on, get yourself some flank steak and give it a try. You might just surprise yourself. And if you mess it up, well, that’s okay too. We all mess up sometimes. Just try again. That’s how you learn. And that’s how you get to be a good cook. Practice, practice, practice. That’s the secret, ya hear?
Now, I gotta go. Got chores to do. But you go on and cook that flank steak. And enjoy it. You deserve a good meal.
And remember, cooking ain’t just about followin’ rules. It’s about makin’ somethin’ good to eat, somethin’ that makes you happy. So go on and get cookin’!
Tags: Flank Steak, Broil, Steak Recipe, Easy Cooking, Meat, Dinner, Beef