A New Cut of Meat for the GrillThe New York Times
Well, it’s not completely new to us. Sara Kate wrote about this cut of meat in her post on Korean Barbecued Short Ribs. It’s called flanken, and it’s cut from the same cloth as short ribs, but it’s thinner—and it cooks in just a few short minutes on the grill.
Melissa Clark has written about flanken before; it’s her go-to cut for pot roast, since it’s relatively tough and works well in a slow-cooked braise.
On the grill, it cooks quickly (about four minutes per side) and retains an intense, beefy flavor, even if it is a little chewy. We’re game for chewy. Our favorite barbecue ribs usually require a little gnawing, which we like.
Read the article and get the recipe for Quick Grilled Flanken with Chili, Sesame, and Ginger:
• Flanken: Fit to be Grilled, from The New York Times
This meat, by the way, is not flank steak. Flank steak is boneless, pretty tender, and a common choice for grilling. Flanken has bones (those same ribs that come in short ribs); it’s just sliced in a different direction from short ribs—across rather than in between.
Image: Andrew Scrivani for The New York Times