Flank Steak on the Barbie

Flank steak.  Once upon a time it was an inexpensive piece of meat.  And then – sadly – it was “discovered.”  The price has risen dramatically over the past few years.

One of the reasons I used to make my Oriental Flank Steak with Spicy Garlic Sauce for crowds because it was so economical.  Now it’s top-tier appetizer!

But I still but it because it’s one of the most flavorful cuts of meat on the steer.  Cooked right and cut right, it’s tender and juicy – and it takes any and all marinades and rubs.  Versitile, it is.

Tonight i just salt and peppered.  Nothing else.  A good piece of meat doesn’t need anything else.  The mushrooms I cooked in a pat of butter and then a splash of beef broth.  Spinach and a couscous blend.

Tomorrow I’m heading out of my local shopping area to visit an Italian Deli/Cafe in Norristown.  I met the owner last night at a function at the Elmwood Park Zoo and want to see the place up close.

I’ll be reporting back if it’s as good as I hope it is!