Flank Steak - Texas-style
1/2 c GirlsonaGrill Texas BBQ Rub
1 large flank steak, cleaned and trimmed
olive oil
2 cloves garlic, pressed or smashed
juice of 1 lime or lemon
1//2 c dark beer or ale
dash of Crystal Hot Sauce
1/2 cup Girls on a Grill Basic Barbecue Sauce
Shake the rub on both sides of the steak, taking time to massage it in well. Cover and refrigerate until ready to cook, two hours, or overnight. Take the steak out of the fridge about 15-20 mins before grilling, to let it come to room temperature.
Combine garlic, lime juice, beer, and hot sauce in a shaker or condiment dispenser - this is your "mop" to spray the meat while it cooks.
Grill over direct heat, on high, about 5 mins per side for medium. Spritz the meat while it cooks, to keep it moist. Remove to a platter, cover, and let rest for 3-4 mins. Serve the barbecue sauce on the side.
Remember that flank steak must be cut ACROSS the grain, or it will have the texture of your Lafite Reboks (those are white rubber shrimp boots for those of you not from Louisiana). You can angle the knife sideways up to 45 degrees, but the tenderest cut is straight up and down. Thin, but wonderful!
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