That's a perfect rare beef flank cooked on the gas grill.
Instead of a rub or marinade, I used a paste again - this time,
Folk Foods Master Sauce.
I let it mellow for a couple of hours in the refrigerator.
After letting it warm up a bit, I put it on the grill (on high) for 10 minutes each side.
Then I removed it from the grill, covered it in foil and a heavy towel and let it rest for 20 minutes. It looks really appetizing.
Rare perfection!
I served it over red jasmine rice and those Hon Tsai Tai greens we picked up at farmer's market. The Master Sauce brings a warm, creeping heat that was confined to the far left and right of my tongue, but was not overly strong. I think that it needed some acidity, like a squeeze of lemon or lime to punch it up.
That's a perfect rare beef flank cooked on the gas grill.
I let it mellow for a couple of hours in the refrigerator.
After letting it warm up a bit, I put it on the grill (on high) for 10 minutes each side.
Then I removed it from the grill, covered it in foil and a heavy towel and let it rest for 20 minutes. It looks really appetizing.
Rare perfection!
I served it over red jasmine rice and those Hon Tsai Tai greens we picked up at farmer's market. The Master Sauce brings a warm, creeping heat that was confined to the far left and right of my tongue, but was not overly strong. I think that it needed some acidity, like a squeeze of lemon or lime to punch it up.
