Cooking Instructions by Jill Maguire

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As a general rule, I prep steaks the day before cooking with a little olive oil, salt, pepper, and garlic. It is not necessary, but by doing so it gives the meat a firmer texture and it will be more forgiving if you cook it a bit too long. Let steaks rest at room temperature 1 hr. before grilling. Grill over high heat. If you are oven-broiling, decrease time by one and one-half minutes for each side. Length of cooking time depends on the thickness of steaks, such as:

1" thick-- 4 minutes each side for medium rare.

11/2" thick-- 6 minutes each side for medium rare.

Increase or decrease time according to thickness and preference.

Flank Steak
Use a marinade to achieve tenderness. Grill or pan-fry. Slice thin.

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