Flank steak is a great cut of meat, if prepared properly. This steak is a long, flat piece of meat taken from the abdominal muscle of the animal. As it is a heavily worked muscle, it tends to be tougher and leaner than other steaks, but due to the increase in oxygen-rich blood passing through it regularly, it has a rich, beefy flavor that can be recognized by the bright red color of this fresh cut.
Flank steak benefits best from high heat and fast grilling and should be served cut against the grain to maximize tenderness. This meal is rounded out with the addition of grilled asparagus and some tender “grill-steamed” mushrooms and onions. A meal doesn’t get much better than this recipe for Grilled Flank Steak with Mushrooms & Onions and Grilled Asparagus!
This recipe is courtesy of Croix Valley Foods grillmaster Damon Holter. More can be found at www.CroixValleyFoods.com.