Season both sides of the steak liberally with the seasoning blend making sure to pat or rub it into the meat. A nice touch is to add a sprinkling of rosemary. Set the grill for direct high heat using the 3 second technique. Next, clean and oil the grate. When the grill is ready, place the steak on the grill grate at 10 o’clock ( see Grill Mark article ), cover and grill for 2 minutes ( 1 1/4 inch thick ), rotate to 2 o’clock, cover and grill for another 2 minutes. Next, flip the steak over and repeat the process. The steak should now be a nice rare/medium rare. Remove from the grill and let the steak rest for 5-10 minutes.
Add a serving of grilled asparagus on the side and you have a superb dinner prepared by a Master of the Grill !
A great cut of meat that many shy away from is flank steak. Some people believe it is too tough, but when prepared and served properly, it can be as tender as any other cut. First, start with a good marinade such as Ken’s Balsamic and Roasted Onion marinade. Place the flank steak ( 1″ – 1 1/4 ” ) in a large ziplock bag and add the marinade. If you wish to add more flavor, Gefen frozen herb cubes are a nice touch. Adding 2 each of garlic and cilantro will heighten the flavor immensely. Round this out with a little minced onion and olive oil to taste and let this marinate in the refrigerator for at least 2 hours – the longer the better.
When you’re ready to grill, set the grill for direct high heat using the 3 second test method. Remember to clean and oil the grill. When placing the flank steak on the grill, practice working on your cross hatch marks by placing it at the 10 o’clock position. Grill covered for three minutes, then rotate the flank steak to the 2 o’clock position,cover and grill for another 3 minutes. Next, flip the flank steak over (back to the 10 o’clock position) and repeat the process of 3 minutes at 10 o’clock and 3 minutes at 2 o’clock. When finished, remove the steak and let it rest, tented in aluminum foil for 5 – 10 minutes. When finished, you will have a perfectly grilled, rare flank steak.
Now comes the secret to the tenderness. When slicing, look for the grain (lines) in the steak and be sure to slice across the grain. This helps to further tenderize your steak.
Enjoy your meal and know that you are another step closer to becoming Master of the Grill !
Porterhouse steaks are a cut which have filet on one side and strip steak on the other. The way I like to prepare them is with a little olive oil,sea salt, and pepper on each side. Set your grill up for direct grilling and high heat ( see my article under the Basics category ). For steaks that are about 1 1/4 inches thick, place them on the grill at 10 o’clock,cover, grill for 2 minutes, rotate to 2 o’clock, cover again and grill for another 2 minutes. Next, flip them over and repeat the process. Your steaks should be a nice rare/medium rare. Pull the steaks off the grill and let them rest for about 5-10 minutes. Use this time to clean (scrape) your grill with a good wire brush. As I mentioned in the Basics section, make notes of the time grilled and the results. After a couple of times, you will have perfected grilling porterhouse steaks !
Always remember to keep it simple by keeping notes on the cut of meat you used, the time grilled and the results. By keeping it simple and consistent you will be on your way to be the Master of your grill !