Originally Posted by I_bRAD
mmm. Flank marinated in garlic/shallots/rosemary/pepper/oil overnight and then bbq'd is my fave though. I also like the price.
For the catering I did on Sunday I marinated 14 flank steaks in a moroccan spice mix of 16 different spices for 24 hours. Quite simply the best flank steak I've ever had.
As for grilling steaks, sea salt or kosher salt, fresh ground pepper or butchers pepper, oil and grill at really high heat. If you want medium rare and above, turn the grill low and let it cook after searing. Steak cooks best low heat, chicken is high heat. Best steaks I cooked at work I'd sear and let sit on a shelf above the grill for 5-6 minutes. Absolutly sexy when done. Nice breakfast Rob.