One of the main things I was excited about when we moved out of the city was being able to grill. Clearly I love to cook, but since NYC + outdoor space = $$$, it wasn’t until we moved to Beacon that trying to cook outside was even possible.
That’s why I can’t believe it’s already June and we’re just now grilling for the first time this summer. Silly Cliftons!
We’re making up for it though with an all-grilled dinner (this delicious steak as well as Miso-Ginger Grilled Eggplant.) Yum.
In this case, I used a flat-iron steak (known as butlers’ steak in the UK) but flank steak is easier to find and either works well. Just make sure not to overcook it, let it rest after grilling and most importantly of all, slice it thinly against the grain.
Cutting against the grain:
- If you look closely at the meat (especially visible in cuts like flat-iron, flank and skirt), you’ll see little lines running across it. That’s the grain. Hold your knife crosswise to the grain and cut thin slices.
- If you cut WITH the grain: tough and stringy.
- If you cut AGAINST the grain: like buttah.
