Short on time when it comes to preparing your meat for grilling? Do you come home from the grocery store with your food wishing you could go on the grill but are running late on time to tenderize your meat? Tenderizing meat is now faster and easier.

The Microplane Meat Tenderizer is made with extremely sharp and engraved blades. The unique blades create the most efficient and fastest working method for breaking down and tenderizing the fibers of the toughest and often tastiest cuts of meat, such as brisket and brisket.

skirt steak, with ease. The Microplane Meat Tenderizer uses the precision of a raised, sharp blade to easily slice 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 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 may 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 generously season each side of the flank steak with salt and pepper. Lawrys Seasoned Salt is a staple in many households and can be added for extra flavour. 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 completely coat each side. For a stronger flavor, marinate in the refrigerator for 2-3 hours or overnight.

After preparing the meat, it is time to cook it. Outdoor grilling is a great way to cook flank steak. For gas grills, light one burner and turn 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 slow cooking after the initial browning.

For charcoal grills, for charcoal in the bottom of the grill. If possible, push all of the charcoal to one side so that half of the grill has no charcoal underneath. After the meat is browned, this part of the grill will be used for slow cooking. Light the charcoal and let it smolder freely until the flames die down and the embers turn mostly gray. The grill surface should be quite hot – you should not be able to keep your hand near the grill for more than a second.

Now that your grill is nice and hot, carefully, with a grill brush or stacked paper towels, coat the grill with olive or vegetable oil over the burner or with charcoal. After you have applied the oil to the grill, place the meat on the grill. Note the sizzling sound when the meat hits the grill surface. The first few minutes of cooking the meat seals the meat. Let it cook undisturbed for 3 to 4 minutes, then flip it over. It should be well browned with dark brown or blackened crisp portions. No

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

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

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

120 degrees F (49 degrees C) Rare

130 degrees F (54.5 degrees C) Medium Rare

140 degrees F (60 degrees C) Medium

150 degrees F (65.5 degrees C) Half Well

160 degrees F (71.1 degrees C) Well done

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

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

Now you know about the Microplan meat tenderizer and how efficient it is. You know about seasoning your meat and preparing it for the grill. He also knows how to set up your grill for the perfect grilling conditions. And you know how to grill the best flank steak. Good luck to you and happy grilling!