The food lab better home cooking through science ( PDFDrive ) 417
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (209.28 KB, 2 trang )
2. Remove the steak from the marinade and pat dry with
papertowels.Ignitealargechimneyfulofcoalsandwait
untilthey’recoveredingrayash,thenspreadevenlyover
onehalfofthegrillgrate.Putthecookinggrateinplace,
cover,andallowthegrilltopreheatfor5minutes.Or,if
usingagasgrill,heatonesetofburnerstohighandleave
therestoff.Scrapethecookinggratesclean.
3.Placetheflanksteakonthehotsideofthegrillandcook
untilwellcharredonthefirstside,about3minutes.Flip
the steak and continue to cook until the second side is
well charred, about 3 minutes longer.Transfer the steak
to the cooler side of the grill, cover, and cook until the
center of the steak registers 125°F for medium-rare, or
135°Fformedium,onaninstant-readthermometer,about
5 minutes longer.Transfer to a cutting board, tent with
foil,andallowtorestforatleast5minutes.
4. Thinly slice the beef against the grain and transfer to a
large bowl. Add the herbs, shallots, cucumber, bean
sprouts, and reserved marinade and toss to combine.
Serveimmediately.
GRILLEDFLAPMEAT
(STEAKTIPS)
WITHHONEY-MUSTARD
MARINADE
Flap meat can be bought as a single large piece of meat,
but it’s more commonly served cut into strips labeled
“sirlointip”or“steaktips.”Eitherwilldoforthisrecipe.
If you buy it whole, divide it into individual serving
portions before marinating. Flap can be replaced with
hanger,flank,orskirtsteak.
SERVES4
