Dry brining flank steak tenderizes it. Marinating it in ginger, garlic, cilantro, lime juice, scallions, hot sauce and more makes it a show-stopping main course. Recipe below.

I use the word flavorful a lot here, I know. Sometimes, I think I should reserve it for flank steak. Before going any further, let me share my own idea of what flavorful means. It’s not a one-note taste bud bomb, like a buffalo wing or a lemon wedge. To me, flavorful means engaging multiple corners of the palate at once, bringing layer after layer of tastes and combining them beautifully. If done right, flavorful means stopping conversation at the dinner table with the first bite. Which is what the flank steak pictured here did on Labor Day. Continue reading “Flavor meets tender: Grilled Asian Flank Steak” →