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Barbecuing season is on!

"Barbecued Flank Steak" is a wonderful as we get into grilling season!
"Barbecued Flank Steak" is a wonderful as we get into grilling season!
photo: htt[://thedailymeal.com

Barbecuing has always been associated with entertaining! For many, the beginning of the barbecuing season means more meals outdoors, gatherings with family and friends, and a more relaxed, easy-going atmosphere.

Many people take great pride in barbecuing......just ask any man who grills for a hobby! It's a fun and interesting way to cook. If you're new to barbecuing or would like to improve your barbecuing skills, I'll be sharing information this week that will enable you become more knowledgable with barbecuing, as well as passing along recipes that will help you put what you learn to good use!

If you're in the market for a barbecue grill, there are many types of them available. You'll first want to decide how much you plan to use the grill once you get it. If you barbecue only on an occasional basis, you may want to invest in one that's very basic and not very expensive. You wouldn't want to spend a large amount on a grill that has features that you don't plan to use. Some cooks are fine with the traditional grill that uses charcoal briquettes and this may be your best choice, if you only barbecue occasionally.

However, if you barbecue at least weekly and entertain regularly, you'll certainly want to invest in a grill that enables you to do more. Naturally, this is going to become more expensive, but it will provide you with an investment that, if well taken care of, will give you great service for many years.

When shopping for a grill, they can be found readily available at many home improvement centers and major department stores. Therefore, it would be a good idea to shop around and see what features you would want in a grill according to what you're willing to spend. You could spend anywhere from only a modest amount for a basic gas grill to a hefty sum for a grill that has about every feature you could think of! Many stores run sales on these regularly, so do some comparison shopping according to the features you would like and your price range.

If you would like more information on choosing a grill before you go shopping for one, there's a great site from Don Vandervort, a DIY expert who's been featured on HGTV. This site gives plenty of good, practical advice on selecting a grill and can found at http://www.hometips.com/buying-guides/barbecues.html

Now that we have a grill, let's start enjoying it! One of the most popular things to cook on a grill is steak. Here's a way to prepare steak in a more flavorful way, which is "Barbecued Flank Steak". This recipe uses a marinade that has a small amount of tomato paste added, which is rather unusual for a steak marinade. Because you make the marinade in advance and let the steaks marinate overnight, this saves you time the next day so that you can have more time for getting the rest of your meal together.

Notice that the recipe calls for a 2 lb. flank steak. This will serve four people, but if you're serving more than four, the proportions can be easily doubled. Also, when marinating your meat, I would recommend using a Pyrex or other simular glass dish. Plastic containers tend to absorb strong flavors, such as onion and garlic, which are often very hard (if not impossible) to wash out. With Pyrex or glass, this problem won't happen.

Let's get the grilling season off and running with this recipe!

BARBECUED FLANK STEAK

  • 2 Lb. Flank Steak
  • 2-3 Tbls. Soy Sauce
  • 1 Clove Garlic
  • 1 Tbls. Tomato Paste
  • 1 Tbls. Vegetable Oil
  • 1/4 Tsp. Black Pepper
  • 1/2 Tsp. Oregano

With a knife, score the steak diagonally on both sides; place in a glass or Pyrex dish that's large enough to hold the meat; combine the remaining ingredients in a blender or food processor and blend until smooth; pour over the steak; cover with plastic wrap and refrigerate overnight; cook over hot coals 4-7 minutes on each side or by gas grilling until the desired degree of doneness. Serves 4.