Grilling Your Own Steaks

Flank Steak With Grilled Pineapple salsa

This flank steak recipe is perfect for summer and spring grilling. The pineapple makes this a unique dish that is spicy, yet mild on its heat. Made by the host/hostess with a lot of love and attention spent making this dish.

I have to admit that I was hesitant to try this steak recipe, mainly because I am not accustomed to cooking steak. I usually reserve such recipes for occasions when I know I will have a little more time. I have decided to give it a shot because my friend asked me to. She made this delicious dish and then told me about brining it. So I did some research online to find out if training is a good way to cook steak.

This steak recipe was given to me by my friend. She said that the secret behind the taste is the way it is prepared. If you are going to grill the ribeye as well as the steak, then you need to make sure that you let the steak and the ribs sit together overnight in the refrigerator. I found out that training also enhances the flavor of the steak.

 

When I went to the grocery store to get the ingredients for this steak recipe, I was shocked at how inexpensive the entire recipe was. Most of the ingredients can be found in the produce section. To spice things up, I decided to use cumin powder, black pepper, garlic salt and pink salt to season the steak. Since I was looking for a healthier version of this steak, I decided to use low-fat milk, low-fat sour cream and no butter.

 

I brought my marinara sauce along and we served our steaks with some grilled salsa, pinto beans, and homemade corn chips. My husband absolutely loved the taste of the marinara sauce. Since he is on a diet, he normally goes without fat. However, he did add the black pepper and the garlic salt to his side.

The only downfall to this delicious meal was that it would not marinate properly. For this reason, I suggested that my husband sprinkle dry brining salt over the top and under all of the meat while it was cooking. This helped to absorb the excess moisture, but the dry brining salt still ended up hiding the taste. Also, I used kosher salt instead of the regular table salt. This was not necessary because both brands produced the same taste.

 

After making these changes, I made another slight change to the recipe. I opted for canned steaks rather than dry burning ones. The canned meat came in a big box, so I cut the package in half to fit into our grill. I also sprinkled a tablespoon of each of the seasonings that I previously suggested.

 

In addition to the slightly adjusted steak marinara, I sprinkled Himalayan salt all over the top and underneath of the steak. I also let the grill sit for a few minutes so that the spices would sear onto the outside. Although the steak tasted good, it did require more work on my part to make it appealing to my husband. I will still continue to experiment with different methods to create the perfect steak.

 

If you are grilling your steak for the first time

or you are having it done on a very cold day, you should use kosher salt. If you have ever tried to grill a dry steak, then you know that using kosher salt is absolutely necessary to help bring out the flavor of the beef. Even if your grill does not use dry writing salts, you can still make use of this ingredient.

 

For my third steak recipe,

I decided to try my hand at a cross rib steak. I found that this cut of steak has a nice grill flavor to it. Unlike the heirloom cuts, the cross rib steak cooked easy and provided a nice steak dinner. With a fork, I placed about one inch of garlic on each side of the beef and cooked for about three minutes per side.

 

I served my steak with some lemon, white wine, and horseradish sauce. The taste was excellent! In summary, if you are looking for a good steak dish, then cross rib is an excellent option. If you want to up the flavor, then use kosher salt and a dry rub.