Microplane meat tenderizer and grill the perfect flank steak

Short on time to prepare your meat for roasting? Coming home from the supermarket with your food wishing you could go out on the grill but hanging out in time to tenderize your meat? Tenderizing your meat has just gotten faster and easier.

The Microplane meat tenderizer is made with extraordinarily sharp and engraved blades. Unique blades create the fastest and most efficient working method to break down and soften the fibers of the toughest and often tastiest cuts of meat, such as flank and

skirt steak, with ease. Microplane’s Meat Tenderizer uses the precision of a sharp blade to easily cut through tough meat for optimal results with less time and effort. The round shape makes the kitchen appliance easy to use. You, the Grill Master or the Indoor Chef, grab it and roll it over your meat. This process takes a few seconds and instantly your steak becomes tender. While other methods can take 24 hours to get the same results.

Once the meat is tender, it needs to be seasoned. There are many options. Keeping it simple, you can season each side of the skirt steak with salt and pepper generously. Lawrys’ seasoned salt is a staple in many households and can be added for extra flavor. McCormick Grillmates Marinade is quick, easy, and tasty. They come in a variety of flavors: Garlic Herb & Wine, Smoky Applewood, Peppercorn & Garlic, Spiced Brandy & Herb, to name a few. Choose your marinade and coat each side well. For a stronger flavored marinade in the refrigerator for 2-3 hours or overnight.

Once the meat is prepared, it is time to cook it. Grilling outdoors is a great way to cook skirt steak. For gas grills, light a burner and set it to “high.” With the grill lid closed, wait several minutes for the grill to heat up. Leave the second burner off so there is room to transfer the meat for a slow cooker after initial browning.

For charcoal grills, for charcoal on the bottom of the grill. If possible, push all the charcoal to one side so that half of the grill doesn’t have charcoal underneath. After the meat is burned, this portion of the grill will be used for simmering. Light the charcoal and let it burn freely until the flames die out and the embers turn almost gray. The surface of the grill should be hot enough – you shouldn’t be able to hold your hand near the grill for more than a second.

Now that your grill is nice and hot, carefully using a grill brush or stacked paper towels, coat the grill with olive oil or vegetable oil over the burner or charcoal. After you have applied the oil to the grill, place the meat on the grill. Notice the sizzle when the meat touches the surface of the grill. The first few minutes of cooking the meat will dry the meat. Let it cook untouched for 3-4 minutes, then flip. It should be well browned with dark brown or blackened crisp portions. Not

flip it over to continue cooking. Grilling the steak over high heat “seals” the meat, creating a crispy outer layer that tastes great and gives it a delicious texture. The main reason for burning is simply the taste and texture.

After each side of the steak has charred and each side is brown with crisp black areas, move the meat to the burner that is “off” or to the section of the barbecue where there is no charcoal. High heat is for browning but not for cooking. High heat easily

leads to burning. Low, constant heat is best for grilling skirt steaks. Grill the steaks for 3 minutes on each side over low heat with the lid closed. Once the skirt steak has reached an internal temperature of 130 degrees F (54.5 degrees C), it is done. This is kind of weird. This is the suggested healthy temperature, but here is the range for those who prefer their steaks at different levels of doneness:

49 degrees C (120 degrees F) Rare

130 degrees F (54.5 degrees C) Medium Rare

140 degrees F (60 degrees C) Medium

150 degrees F (65.5 degrees C) Medium Good

71.1 degrees C (160 degrees F) Well done

Using a meat thermometer is the best way to check the internal temperature and overall doneness. As a general rule of thumb, the pinker the inside of your skirt steak, the less it will have cooked. Cut a thick part of the meat to examine the interior. If the inside of the meat is stronger than the outside, has a bright pink color, and / or has juices that are not clear, the meat is not done and needs to be cooked further. If the outer edges of the meat are brownish gray while the inside is light pink and the meat juices run clear, you are ready to eat.

After removing the meat from the grill, use clean utensils and a clean serving plate. Do not use the cookware plate that touched raw meat. There are bacteria on dishes and cookware from raw meat that can transfer to cooked meat if you use them, which can make you very sick if eaten. Always make sure to use clean cookware when serving food on the grill.

Now you know the Microplan meat tenderizer and its effectiveness. You know how to season your meat and prepare it for the grill. You also know how to set your grill for perfect grill conditions. And you already know how to grill the best skirt steak. Good luck and happy grilling!