How to Grill a Perfect Flank Steak

Grilled steaks are an American classic and are the centerpiece of many a BBQ. Flank steak is one of my favorite cuts, because it delivers great beef flavor at a low price. However, it can be a little tricky to grill, because it is easy to overcook. Due to its low fat content and prominent grain, it becomes tough and nearly inedible if cooked past medium rare. Here's a quick guide on how to do it right!

First of all, make sure the meat is at room temperature. Throwing cold meat on a hot grill will make it seize up, toughening it. Also, it will be more difficult to get the steak to cook evenly if the meat is cold or frozen in the center. Also, make sure the grill is hot - very hot. The key to keeping flank steak tender is to sear it quickly over high heat, so you must start with a hot grill or grill pan.

The next step is seasoning. There's no need to get fancy with marinades or spice rubs (unless you want to), but ALL steaks need to be seasoned generously with salt and pepper. I like to rub flank steaks with a little olive oil, then salt and pepper both sides heavily. The salt will bring some of the meat's juices to the surface and help to form the brown crust that is the hallmark of good grilling.

Once the meat is seasoned and the grill is hot, it's time to start cooking. Flank steak is a relatively thin cut, usually about 3/4" to 1" thick in the center and slightly thinner on the ends. The natural shape of the meat makes it possible to cook the ends to a medium doneness while the thickest part stays rare, so you can please various palates with one steak. Place the meat on the grill and do not touch it for 3 minutes. Use a kitchen timer if you must, to keep from moving the meat. If you move the meat at all, it will not form that delicious brown crust. After 3 minutes are up, turn the meat over and cook for an additional 3 minutes on the second side, again without moving the meat. Provided that your grill was hot enough, this should give you medium rare on the ends and rare in the middle. If you prefer it a little more done, increase the cooking time on each side to 4 minutes. Do not cook past medium rare, or the steak will be tough.

The last step is actually the most critical. When the meat is done, remove it from the grill and place it on a cutting board. Allow the meat to rest for at least 5 minutes before slicing. I cannot stress the importance of this resting time enough. If you cut into the meat when it's hot off the grill, the juices will all flow out onto your board and you'll be left with a very dry piece of meat. Allowing the meat to rest enables the juices to redistribute themselves through the meat, resulting in a juicy and succulent steak. When the meat has rested, determine the direction of the grain - in flank steak, the fibers run along the length of the steak, and you will want to cut across the grain, in thin slices. Cutting thinly across the grain gives you short fibers in each slice, resulting in more tender meat.

Grilling a flank steak may have given you trouble in the past, but with these quick tips, you'll never go wrong. Enjoy!

Grilling Steaks To Perfection

Grilling the perfect steak is an art form. It takes practice and patience to master it. If you follow these simple steps you will have no trouble grilling a great steak. I am assuming that you already have the right cut of steak and know how to seasoning it (or not) to your liking.

Let your steak reach room temperature before grilling. Some people might tell you that this isn't necessary, however I feel that this helps grill your steak more evenly and faster.

Trim the steak of excess fat. Any strips of fat should be about 1/4" thick. Also cut through the fat strip about every 1 1/2". When grilling fat shrinks fast than the meat and it can cause your steaks to curl.

Season. I light brushing of olive oil, maybe some fresh cracked pepper is all you want. Seasoning is entirely up to you. Preheat the grill. Hot as it will go for a gas grill or a single layer of ashy white coals for a charcoal grill.

Oil the grate. An easy way to do this is to take a piece of trimmed fat, hold in tightly in a pair of tongs and rub it on the hot grate.

Grill. Place each steak on the grill for one minute. Turn and grill on the second side for an additional minute. Turn and rotate 45 degrees and grill for half the remaining cooking time. Turn again. If you do this right you will get a nice diamond pattern of grill marks.

Remove when done. I use the pressure test to check my steaks. When you are getting close to having a done steak press it with your index finger or the flat side of a grilling fork to get a feel for it. A rare steak will be soft. A medium steak will be firm but yielding. A well steak will be firm. Once you get the hang of this trick you will be able to remove steaks from the grill at just the right second.

Let the steaks rest for 5 minutes before serving. This will let the juices flow out from the center so the whole steak is nice and juicy.

Grilling Times by Thickness

These times are total cooking times. Divide in half for each side. Times are approximate and will vary depending on the type of grill, fuel, weather conditions, etc..

Thickness            Rare         Medium        Well         Heat

1"                        8-10         12-14           16-20        High

1 1/2"                 10-14         16-20           22-26        High

2                        12-16         18-22           24-28        Medium

Weber Genesis S-320 Propane Gas Grill, Stainless Steel

• 3-burner outdoor propane grill; 42,000 Btu's; 637 inches total cooking area
• 507 square inches cooking area; 130 square inches warming rack
• Fully enclosed stainless steel cart; 7mm diameter stainless steel rod cooking grates
• 12,000 Btu input flush-mount side burner. Requires assembly.
• 2 heavy-duty front locking casters and 2 heavy-duty back swivel casters

For great flavor, gourmet searing, even cooking multiple courses, easy cleaning, and good looks, nothing beats the Weber Genesis outdoor grill. An enclosed cart is great for storing cooking utensils and grilling supplies out of sight. Stainless steel doors, shroud, and handles look sharp, resist corrosion and are easy to clean. An accent-colored, painted steel frame offers plenty of cooking stability. A center-mounted thermometer makes it easy to monitor progress. And, for optimal durability over the years, Weber designed the Genesis with cast aluminum end caps.The cooking system, rated at 42,000 Btu's, includes three seamless stainless steel burners and an electronic ignition system for easy starts. The cooking grates feature 7-milimeter-diameter stainless steel rods that won't warp or distort under flame for years of outdoor cooking fun. Weber's stainless steel, angled Flavorizer bars prevent fat- and grease-fueled flare-ups that over-sear foods. Rather than unwanted flames, juices drip on the bars where they sizzle and smoke; adding extra flavor to grilled chicken, steaks, and kabobs. And, if Bob wants burgers, Stacy wants steaks, and Vicky wants veggie burgers, there's plenty of room for all with 507 square inches of primary cooking area. Great for keeping the buns and side dishes warm with the entrées sizzle, the warming rack measures 130 square inches, for a total cooking area of 637 square inches. Top it off with a handy 12,000 Btu side burner for sautéing trimmings and you might opt for this grill over the kitchen stove--year round!
More great features include six tool holders, an enclosed tank storage area, a precision fuel gauge, two stainless steel work surfaces, two heavy duty locking front casters, and two heavy-duty swivel back casters. Don't know what to grill first? Weber throws in a handy cookbook so you can get summer grilling underway.

Product Description

The Genesis® S-320TM gas grill features an enclosed cart with stainless steel doors, stainless steel handles, and accent colored painted side and rear panels. All grills have an accent-colored painted steel frame and a stainless steel shroud with a center-mounted thermometer and accent colored painted, cast aluminum end caps. The cooking system, rated at 42,000 BTUs, includes 3 seamless stainless steel burners and an electronic Crossover® ignition system. The cooking grates are 7mm diameter stainless steel rods and also feature stainless steel Flavorizer® bars. The primary cooking area measures 507 sq. inches; the warming rack area measures 130 sq. inches, giving a total cooking area of 637 sq. inches. The Genesis® S-320TM gas grill also has a 12,000 BTU-perhour input flush-mount side burner. Other features include 6 tool holders, enclosed tank storage area, precision fuel gauge, 2 stainless steel work surfaces, 2 heavy¿duty front locking casters and 2 heavy-duty back swivel casters. Tank is not included with LP grills and all natural gas grills include a 10-ft flexible hose. Weber® cookbook included. Limited warranty.

The Best Portable Grill - Weber's Smokey Joe

Though this is a portable grill, it is terrific for at home use if you're single, or have a small balcony apartment. It takes very little space, and is easy to maneuver when cleaning time comes.

I've used this gem for years. My apartments, on the whole, mandated the simplicity and efficiency offered up by the Smokey Joe.

A great feature is the rounded top. This enables better smoking, as air and smoke circulates more fluidly.

The downsides:
The legs aren't as sturdy as they could be. Given time, a bit of bumping around and general abuse, and the screwed on legs might turn askew. If you notice this while the grill is hot, you've a problem. The solution is to keep them tight during non-use.

The air intake at the bottom gets clogged with ashes. A key to good charcoal grilling is the manipulation of air flow. The intake might be open, but stopped up. If you are diligent to clean the ashes, you'll be OK.

Because the grill is so close to the ground, you need to be careful. Unlike most of Weber's grill, this one is also apt to getting kicked over, run into by dogs, cars and children. 

I fully recommend Weber's Smokey Joe. Perfect for tailgate parties, camping, picnics, students and apartments. Now I'm hungry. Time to stir the coals and pop on a few brats.

Marinated Grilled Shrimp Recipe

Grilled marinated shrimp is a very easy to cook appetizer, and it is a hot favorite among children as well as adults. This marinated grilled shrimp recipe does not even require any cocktail sauce to make it tastier. Frozen or fresh whatever be the condition of the shrimp, it will just taste delicious with the mouthwatering coating. It will take just half an hour to cook the entire recipe and serve it.

Ingredients for marinated grilled shrimp

Three minced garlic cloves
Olive oil - 1/3 cup
Tomato sauce - 1/4 cup
Two tablespoons of red wine vinegar
Two tablespoons of chopped fresh basil
Half teaspoon salt
One fourth teaspoon cayenne pepper
Two pounds of deveined and peeled fresh shrimp
Skewers

Method of Preparation

Garlic should be stir fried in the mixture of tomato sauce, olive oil and red wine vinegar, in a large mixture bowl. To give it a seasoning with salt, basil and cayenne pepper is used. To offer uniform coating to the shrimps put them in the mixture and stir them. Put a cover and keep it in the refrigerator for 30 minutes to 1 hour, in between this time stir the mixture once or twice.

Preheat the grill with medium heat. Put the shrimps onto skewers and thread them, piercing once near the head and once near the tail. Remove the excess marinade before putting them in the grill.

Lightly grease the grill grate with oil. Cook the coated shrimp on preheated grill for 2 to 3 minutes for each side until it becomes opaque.

You should ideally serve it with garlic bread, baked potato and salad. It is a sure winner among your guests and children whether you grill it outside or in your indoor grill.

Tips on Grilling Ribs For Mouth Watering Flavor

What we basically want are nicely-cooked steak pieces, which are marinated in flavorful seasonings and basted with spicy and sweet barbecue sauce. This scenario is not really hard to achieve and if you will rely on the following tips on grilling ribs, you will know exactly how to do it.

True enough, traditional barbecue recipes like baby backs and porterhouse steaks will leave you salivating. To top it off, a selection of side dishes like baked potatoes and corn make you crave for more tips on grilling ribs. The following ideas will satisfy this wanting as you are about to know how to prepare and grill those mouth-watering ribs.

For those who want to try this recipe at home, it is advisable to precook your meat first. The smoky taste and somewhat rustic flavor is what makes our rib steaks truly irresistible and one way of achieving this is to precook and finish them up on the grill. To do these tips on grilling ribs, you have to do the following steps:

First, preheat your oven and set the temperature at 350 degrees Fahrenheit. Second, you can now proceed by cutting the ribs into three or four pieces and trimming off the fat. Make sure that your hands are cleaned thoroughly as you season your meat cuts. Then gently rub and apply your chosen herbs and seasonings such as pepper, salt and other spice.

Third, you can choose to place your ribs in shallow roasting pans. Make sure that your pan is lined with foil for eventual drippings of fat. Bake your ribs for thirty minutes. And while you are waiting for your ribs to bake, you can now proceed on doing the most important of all tips on grilling ribs- direct cooking.

Fourth, by using a covered grill, place your pre-cooked ribs on the grate over medium heat for about ten minutes. This is said to be one of the most important tips on grilling ribs, as maintaining the right temperature, can deliver you the most delicious baby backs and steaks.

Lastly, remove your grilled ribs using tongs and brush both sides with your desired barbecue sauce. Return them to the rack, put down the lid and continue grilling for another ten minutes.

Fourth of July Grilling Recipes Kids Will Love

Fourth of July marks the high point of summer and is often celebrated with an outdoor barbecue. Don't limit yourself to the good ole American menu of hamburgers and hot dogs. There's lots more to grilling than that. The first task is deciding on a menu that offers something for everyone. If yours is going to be a family affair then take the kids' preferences into consideration.

Mini burritos are easy and quick. Fill a small flour tortilla with a tablespoon of cooked hamburger, shredded chicken, or sliced steak. Add a slice of tomato, a tablespoon of shredded cheese and roll up burrito fashion tucking in the ends so you end up with a nice little package. Grill for a minute or two on each side to heat up the meat and melt the cheese and there you have it. Serve with an interesting salsa of chopped grapefruit, cilantro, onions, jalapeno peppers, and jicama for the adults to munch on as appetizers until the main course is ready. If you don't like grapefruit substitute seedless watermelon.

Most kids love fish sticks so why not serve fish tacos? Brush mild boneless fish fillets like halibut or tilapia with a marinade of lemon juice, minced garlic, minced onion, and a touch of cumin. Grill until the fish is cooked through but not over cooked. About 5 minutes per inch of thickness of the fillet. Cut the fillets into about 4 inch by 2 inch servings. Cover with foil and set on the back of the grill to keep warm, in a warming drawer, or in a 200 hundred degree oven. Set up a taco bar with corn and flour tortillas, toppings of tomatoes, sliced onions, cheese, shredded cabbage, sliced jalapenos, salsa in both mild and hot varieties, cucumbers, chopped cilantro, sweet red peppers, cooked corn, black beans, and pinto beans. Consider putting a sign with a flame and the word HOT in front of any topping that you feel might be too spicy for children.

Your guests including the little ones will have a great time building their fish tacos. If you're not sure everyone will like fish, grill some boneless chicken breasts as an alternative.

Serve a grilled and raw veggie platter with several dips. Try some new vegetables you might not have thought about grilling such as carrots, endive spears, cherry tomatoes, broccoli spear slices, or summer squash slices. Toss the vegetables with a marinade of olive oil, citrus juice, garlic, and herbs for at least an hour before grilling. Use bottled Italian salad dressing if you're in a hurry.

Echo the marinade flavors in the dips you offer. Mix some Italian salad dressing in a cup of cottage cheese add 1/4 cup of Parmesan cheese, extra chopped fresh basil and whirl in the blender until smooth.

A quick citrus dip is simply sour cream with lemon, lime, and orange juice. Add a teaspoon of grated citrus peel to boost the flavor with some freshly grated pepper.

Grilled fruit kabobs make a great dessert for both children and adults. Cut peaches, plums, pineapple, in one inch chunks, add seedless grapes and halved apricots. Thread fruit on a short wood skewer and brush with lime juice. You can do all this ahead. The lime juice will keep the peaches from turning brown. Grill over a low fire until grill marks are barely visible. Remove from the grill and brush with a glaze made from equal parts honey and lime juice.

Your little guests will be happy and satisfied until the fireworks start.