Though we're having a hard time coming to terms with it, the fact is summer is over.
Well, it's almost over. And come next week, we'll have packed up our skewers and charcoal, and stuffed our ovens with Brussels sprouts, butternut squash, and apple crisps. But before we pack up our grills for good, we wanted to employ their magic one last time on what's arguably the best grilled dish around: steak. And whether you're opt for thick chops or quick-cooking cuts, the timing is everything. To ensure that you choose the perfect cuts this weekend, try one of these four steaks that are great for slicing.
SIRLOIN: Flavorful, well priced, and generally the most tender of these four. Cook a 1/2 to 3/4-inch thick steak 3 minutes per side.
SKIRT: This long steak is thicker on one end; for easy handling and even cooking, cut it into several pieces before grilling. Cook a 1/4 to 1/2-inch-thick steak 2 to 4 minutes per side.
HANGER: This less familiar cut has the boldest flavor of the bunhc. Cook a 1- to 1 1/2- inch-thick steak 6 to 7 minutes per side.
FLANK: Aka London broil, this has a mild flavor. Cook a 3/4 - to 1-inch thick steak 5 to 6 minutes per side.
This blog post was taken from the July/August Everyday Food. Download the rest of the issue today!