The Chef in Stead





"To barbecue" means to slow-cook foods at a low temperature for a long time with wood or charcoal.

"To grill" means to cook foods over direct heat and cook it much faster than barbecue with gas, wood or charcoal.



Grilled Flank Steak


Number one thing to remember when grilling flank steak, do not cook it pass 135F(medium) internal temperature. The number two thing is to cut against the grain when you serve it to your guests, if you are not sure ask your butcher to place a marker at one end.

INGREDIENTS:
1 1/2 to 2 pounds flank steak
1/3 cup red wine vinegar OR fresh lemon juice
1/3 cup extra virgin olive oil
3 cloves garlic, crushed
Half a teaspoon of thyme, oregano, garlic powder and rosemary
Salt & pepper

PREPARATION:
In a bowl, mix all the ingredients together. Place the flank steak in a large Ziplock plastic bag and add your marinade. Place your meat in the refrigerator for 12 to 24 hours. Turn bag over at least a few times during marinating process. Remove from the bag and dry in a paper towel.

Grill flank steak directly over hot hardwood coals until rare 125F to 135F.

Serve with tzatziki sauce on the side and a greek salad.
It's a great healthy meal and the kids should love it!

OPA!




Private Chef Martin for Cooking Classes and Catering in Kelowna, Vernon and Penticton.

(250)878-8500
Chef's email


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