From the depths of the freezer: veal flank steak. This is one of my favorite meats to cook because even if it hits well-done, it's still tender and moist.
As you can see, this cut is very thin, lean, and a pink/rose color. The color of the meat indicates how it was raised. "Pink veal" have milk and dry hay to eat with plenty of room to lie down and move about. This is different from commercial "white veal" which is raised under restricted confinement and drinks only milk, and from "red veal" which is raised on pasture. Veal calves are typically 5 - 6 months of age at processing, and are intact bulls (with pointy horns) weighing around 600 - 700 lbs., not "baby animals" by any stretch of the imagination.
Dusted with a dry commercial rub from Dizzy Pig called Swamp Venom, which is actually too strong in heat for such a delicate cut.
It's a good thing it doesn't take long to grill, because I don't want to be out there for very long.
The downside about the 3 minutes per side it takes to grill this is that it doesn't have a chance of developing a char.
I let this rest under foil and a towel for 20 minutes, then cut it on the bias, which makes the slices look bigger. As you can see, there are both medium, medium-rare and well-done pieces, which speaks to the unevenness of the grill heat, more than anything else.
The next time, I will use a less spicy rub, maybe Tsunami Spin.
