Skirt Steak A Grill Alternative

Everyone is probably sick of grilling the usual rib eye by now.Yes it's tasty and it looks pretty charring over coals, but it's the same cut barbecue after barbecue.Home chefs should try another cut,something succulent that's tasty and also relatively inexpensive. This can be found in the humble flank steak.It's the perfect way to get out of those grilling doldrums. Melissa Clark thought this too as she recommended flanks steak today's in New York Times Dining section.Her A Good Appetite column gives some tips about buying the cut as well as a recipe for one.Another plus is a quick sidebar about what wine goes well with it.Flank steak is actually tastier than any other cut however it's not popular.This could be due to it's length.The cuts are longer than the average beef ones, usually flipping over the sides of the frying pan or plate.This can create a lot of frustration as cooks try desperately to get the piece evenly cooked.It comes from a cow's abdominal muscles?It's at it's best when it has a bright red color.Cut the finished flank at a forty five degree angle when serving.Doing such guarantees a tender slice every time.It should be cooked between rare and medium rare.Any longer and you will wind up with a chewy ,tough piece.It also has to be cooked on a grill.An open fire is the best way although you can use a frying pan.It does have to be strikingly hot.Anothervplus is that flanks steaks are less expensive and a value price wise. MOst chefs, both home and professional marinate flank steaks.A good soak is perfect for the almost mineral flavor and loosely knit flesh. In South America where flank steak is the most preferred cut, it's usually cooked with a Chimichurri sauce, a kind of salsa verde made with parsley and basil.Ms Clark gives us a simpler recipe. Hers is with basil and aromatics for color and aromatics and peperoncino or pickled peppers for bite..This is made into a paste which is slathered on the meat before grilling. You can also try a simple oil and vinegar marinade that has an extra kick of soy and honey or just olive oil with some salt and pepper..As for an accompanying wine, Ms Clark recommends a malbec ,a deep red ,almost violet wine, that will stand up to the steak.You could also try a syrah with this or a St Joseph or a Croze Hermitage from the Rhone.To be honest any full bodied red is an exellent go with for flank steak. Flank steak is a nice break away from the usual barbecue fare of rib eyes and T bones.Try it ,coated with a fiery paste or a simple marinade.Either way, it's a succulent, juicy meat, perfect for a summer dinner.