As the weather warms and people continue to be vaccinated, barbecue guys across the country are lighting their grills and planning their projects. The idea of cooking for a (vaccinated) crowd doesn’t seem so far away, and outside is the safest place you can feed a group of people. Steak is always a crowd pleaser, but cooking a bunch of individual steaks at varying degrees of doneness feels more like a “short-term cook” than a “dinner host”.
Bigger cuts of meat are the way to go, but large chunks of muscle rarely have a uniform shape and size. Flank steak, for example, is tapered at one end, and the thin end cooks much faster than the thick.
If you want a large amount of meat cooked at the same end point, you can cut the teardrop-shaped piece of steak into two pieces and cook each. at the desired temperature; but if your particular group of eaters can’t agree on what that perfect end point is, you can capitalize on the uneven shape of the steak and cook it all at once for a meat platter that has everything from rare to rare. moderately good.
Unlike a skirt steak, a flank steak actually stays quite tender beyond the middle, provided that hot heat), and cut it finely (so as not to spend the evening chewing on long muscle fibers). Dress it up with a sauce for board for more juiciness.
I’m still working on my flank steak “recipe”, but it’s not a difficult piece of meat to cook. You just need to salt it generously about an hour before departure, wipe off the excess moisture and brush it with just a little oil so that it does not stick to the grates (some people prefer to oil their grates, but I like to oil the meat).
Implement your grill so there are two heat zones – you want a super side hot and the other around 225 ℉. Sear the steak until a a dark crust forms, and the inside of the thickest part reaches the rarest temperature requested by someone from your party. I’m aiming for around 120 ℉ with a flank steak. If you notice that your steak is getting a little too dark but has not yet reached its target temperature, move it to the colder side to finish it.
Once you have reached this temperature, put that piece of meat on a cutting board, preferably with the above. sauce for board (if you’re not using plank sauce, let your steak sit for five minutes for the juices to redistribute before serving), and slice to reveal a rainbow of meat that will be a crowd-pleaser no matter what. how “cooked” an individual likes his steak.