London Broil/flank steak - always tough and dry

[Anonymous]

I have tried many times and these cuts of meat always turn out tough and chewy for me. I have tried marinating - cut across the grain, etc. How do you prepare yours?

[Anonymous]

They're sort of meant to be tough (not dry, though); people like them because they hold flavor well. Salt liberally to tenderize a little, marinate with something juicy, and dont grill the daylights out of it.

[Anonymous]

OP,
How are you preparing yours?
I love skirt steak!
Also, do you let the meat set before you cut it?

[Anonymous]

According to Cooks Illustrated flank steak is at its best when cooked rare, or medium-rare at the most. It is also very important for the meat to rest for up to 10 minutes after it comes off the grill. Oh, and slice it really thinly across the grain too.

[Anonymous]

I love flank steak on the grill. We marinate in yellow mustard and worcestershire. Delicious, but best if on the rare to med rare side.

[Anonymous]

For flank steak, marinate overnight. It comes out tender on the grill then, medium rare.

Otherwise, cook it in the slow cooker. You can find lots of recipes on-line. It just falls apart - yummy!

[Anonymous]

Sear it first to seal in the juices and then put it in the broiler. Then let it rest for 10 minutes.

[Anonymous]

Marinate overnight--poke holes in it with a fork before marinating. I use a combination of olive oil, soy sauce, ginger, lemon juice, garlic, salt (not too much b/c the soy sauce is already salty), and pepper. Bring up to room temp before cooking (leave on counter for 30 minutes--it's OK).

Let the meat rest for 5 minutes after it's broiled/cooked/grilled.

Cut into THIN slices ACROSS the grain.