Best way to cook a Heartbrand Flank Steak?

I've never cooked Kobe type beef and have a couple 2 lb. flank steaks from Heartbrand...any suggestions?

Drew

I think I would cook it like any flank steak. Crosshatch, and marinate it; grill it; and cut it across the grain with a wide angle.

It will cook much faster than a store bought or even USDA Prime Flank given the extreme marbling. I have had great success using my basic marinade and grilling over the hottest fire I can get for three minutes per side to get a nice rare/medium-rare. Anything more than that, and all the fat will literally melt out of the steak and you will be left with shoe leather.

Get your steak an place it into gallon ZipLoc bag with the following ingredients:

1/4 Cup Dark Korean Soy Sauce
1/4 Cup Freshly Squeezed Lime Juice
1/4 Cup EVOO
Granulated Garlic
Sriracha Chili Sauce to Taste

Shake everything well and remove as much air as possible from the bag and allow the flank to marinate at room temperature for 1 hour. Anything more and the lime will begin to start cooking the meat. Take the steak out of the marinade and dry off as best possible with paper towels. Give it a light coat of EVOO or Pam and hit the grill as stated above. Allow to rest for five minutes and cut on the bias against the grain.

[Jenise]

Wow, wagyu (I presume since you're in America, basically we don't have Kobe here though some purveyors use the term) flank steak. What a treat!

Bill's instructions are excellent and I reccomend you try them.

But FWIW, an alternative that works particularly well with flank steak and that we adore is a quick cure of two tablespoons of sugar and one tablespoon of salt mixed with a tablespoon of curry powder per flank steak. Mix the ingredients, coat the steak, and set aside in a zip loc bag for up to 8 hours (refrigerated). Then grill. Gives you a very exotically flavored and well-caramelized exterior.

Bill, what is the measure on the EVOO? It just says "1/4 EVOO". Is that cup, tablespoon, or what?

-Paul W.

Heartbrand is purebread Akaushi cattle that can trace their heritage to a dozen Wagyu that were "smuggled" to Texas a few years back. They will rival any Kobe or Matsusaka beef that can be sourced outside of Japan. They are fed the traditional high calorie diet of beer mash and get little or no excercise.

Bill, what is the measure on the EVOO? It just says "1/4 EVOO". Is that cup, tablespoon, or what?

-Paul W.

Sorry, 1/4 cup. I fixed in OP.