Flank Steak Too Crusty
I grilled a marinated flank steak over the weekend. All the recipes stated that the grill should be really hot. It turned out with a 1/4 inch hard black crust. I tried to scrape most of it off, but we sacrificed a good bit of meat and, of course, it was hard to slice. I noticed that most of the marinade recipes called for some sort of sweetner, which, of course, burns. Any suggestions?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
Comments: