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Secret Grilling Tips
by Susan Allen, click here for bio
Program: Open Range
Date: July 04, 12
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Download Report: OPR070412st.mp3
Welcome to Open Range, I’m Susan Allen. Stay tuned because after the break I’ll check in with our field reporter, Greg Martin for the AgriBeef Minute.
I’m Greg Martin with today’s AgriBeef Minute. Great BBQ! Nothing quite like it and Agri Beef Corporate Chef, Alan Turner has some secret tips to make it even better. Turner starts with flank steak.
TURNER: It’s one of those cuts on the grill that can be done poorly but it can also be done terrific. I love doing a flank steak with just salt and pepper but a lot of people like to marinade it. Any favorite Italian dressing, a vinaigrette style we call it, as long as it has the two important things - vinegar and olive oil.
He says by marinading for several hours it helps to tenderize the meat.
TURNER: Here is the secret. The number one mistake people make when they’re grilling flank steak or any other marinaded steak on the grill is they’ll take it right out of the marinade and put it - wet - on the grill. And that creates steam and steam is bad for a good cut of beef that is being grilled.
So make sure you dry all the marinade off and it’s also best to let the meat sit out for about 15 minutes to warm up.
TURNER: A hot grill. That’s the other key. As hot as you can get your charcoal, on high for your gas grill and about 3 minutes on a side. Don’t touch it. Put it on the grill and let it cook for 3 minutes on each side.
Final secret...let it rest off the grill for 5 minutes and enjoy. I’m Greg Martin and that’s today’s AgriBeef Minute.
Thanks Greg. Don’t forget Greg will be back each Wednesday with the AgriBeef Minute. Agri Beef Co - Real Families, Great People, Exceptional Beef. I’m Susan Allen.
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