{"id":11820,"date":"2016-05-14T22:55:22","date_gmt":"2016-05-14T22:55:22","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=11820"},"modified":"2020-09-17T17:22:40","modified_gmt":"2020-09-18T00:22:40","slug":"flank-steak","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/flank-steak\/","title":{"rendered":"Flank Steak"},"content":{"rendered":"<p>Other terms for Flank Steak are skirt steaks, beef bottom round roast, bottom sirloin-flat muscle\/flat meat.<\/p>\n<p>NOTE:&nbsp; Inside skirt is wider (about 5 inches) and is best for shredding.&nbsp; Outside skirt is narrower (about 3 inches) and is best for grilling.<\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>2-3 lbs &#8211; Cut with the train into two inch strips, then against the grain into 1\/4 inch pieces<\/li>\n<li>Toss with 1\/8 tsp baking soda and 1 TBL water &#8211; let rest 5 minutes<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<p>Marinate the night before in the fridge using a plastic bag with mix outlined below.<\/p>\n<p>LET WARM FOR 30 MINUTES on the plate before grilling or juices will <em>let loose<\/em><\/p>\n<p>1. Grill on very hot, preheated grill.<br \/>\n&#8211; Keep left side HOT and right side cooler. Scrape hot grill grate.<br \/>\n2. Sear on hot side 4 min, flip and cook other side 4 minutes.<br \/>\n3. Done when internal temp is 125\u00ba for medium rare.<br \/>\n&#8211; Move to cooler side.<br \/>\n110\u00ba is rare<br \/>\n135\u00ba is medium<br \/>\n140\u00ba is well done. Don&#8217;t do it, just don&#8217;t do it.<\/p>\n<p>Cover in foil, let juices redistribute themselves. Lemon juice over top.<\/p>\n<p>Slice on the diagonal with a bias AGAINST the grain AFTER it has rested at least 5 minutes (preferably ten)<\/p>\n<p><strong>OVERNIGHT MARINATE<\/strong><\/p>\n<ul>\n<li>1\/3 cu olive oil<\/li>\n<li>1\/3 cu soy<\/li>\n<li>1 tbl rosemary<\/li>\n<li>1 tbl thyme<\/li>\n<li>1 tbl tomato paste<\/li>\n<li>1 tbl brown sugar<\/li>\n<li>3 cloves garlic<\/li>\n<li>1 tsp black pepper<br \/>\nPineapple juice<br \/>\nGarlic<br \/>\nDijon Mustard<br \/>\nPaprika<br \/>\nShallot<br \/>\nOvernight Marinate &#8211; Use ingredients to taste<\/li>\n<\/ul>\n<p><strong>ALT MARINATE<\/strong><\/p>\n<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/chinese-sauces-yakisoba-copy-cat\/\">Yakisoba Sauce<\/a> -Copy Cat Recipe<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Other terms for Flank Steak are skirt steaks, beef bottom round roast, bottom sirloin-flat muscle\/flat meat. NOTE:&nbsp; Inside skirt is wider (about 5 inches) and is best for shredding.&nbsp; Outside skirt is narrower (about 3 inches) and is best for grilling. INGREDIENTS 2-3 lbs &#8211; Cut with the train into two inch strips, then against &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/flank-steak\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Flank Steak&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,210],"tags":[],"class_list":["post-11820","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection","category-beatitudes"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/11820","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=11820"}],"version-history":[{"count":8,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/11820\/revisions"}],"predecessor-version":[{"id":20325,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/11820\/revisions\/20325"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=11820"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=11820"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=11820"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}