April 10th, 2011
by Vermont Country Grillstone
When it was first suggested to use milk as a tenderizer, I was skeptical – the image of meat and milk didn’t inspire me.
But, as I have faith -
We put our two flank steaks in a shallow container, covered it with 2% milk, and left it in a cool place overnight.
The next day, after taking the meat out of the milk, and drying it off, I laid the meat in a marinade made from:
2 cloves chopped or diced garlic
2 tbsp Soy sauce
3 tbsp Whiskey
½ tsp red pepper flakes
We left the meat in the marinade for the day, but try for at least a few hours.
We heated the Grillstone on high heat on our gas grill, but if you are using charcoal or an open fire, get it as hot as possible. Then pour some oil on the Grillstone (Grapeseed or Coconut oil hold up well in high heat, but any vegetable oil will work) and distribute it with a spatula, scraping any burnt on residue off the Grillstone.
When hot, scraped and oiled, put the Flank Steaks on the grill – save the marinade for later. The Grillstone will sear the total surface of the Steak, not letting any of those meat juices escape and drip into the fire! After 5 minutes (for med. rare), or 7 minutes (for med. well), turn the Steak over, pour a bit of the whiskey marinade over the steak, and turn your grill off (saves gas!) – leave the Steak on the 5 or 7 minutes as you wish. Put the steak on a heated plate and let sit for 5 minutes before cutting across the grain for tasty, perfectly grilled Flank Steak strips.
It was delicious, and tender! We used the extra Whiskey marinade as a dipping sauce for the steak strips.
Grillstone advantage: Sears in the flavor on the COMPLETE surface of the meat – no uneven grilling, no unhealthy burnt spots; and always pour some marinade or sauce on the stone while cooking, it will reduce and thicken – sopp it up with bread or scrape it onto your grilled meat.