Charcoal-Grilled Flank Steak
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Appears in Cook's Illustrated July/August 1999
Several tenets of common wisdom about this flavorful steak were tried and found true, but one holds no water.
WHY THIS RECIPE WORKS
We discovered, when developing our best grilled flank steak recipe, that marinating can turn the meat gray and mushy. Instead, we used a spice rub to impart flavor and a great crust. We cooked the steak over high heat for a short period tim...
