(July 1, 2013)--Here is the recipe that Chef Tiffany shared on KWTX News 10 at Noon on Monday:
· Flank Steak
Basic Fajita Marinade
· 5 cloves garlic, pureed
· 1/3 cup soy sauce
· 1/3 cup red wine vinegar
· 1/2 cup olive oil
· Start with a clean grill that is heated 400 degrees.
· Grill to desired doneness using a meat thermometer. Cook burgers to at least 160°F (medium doneness). Cook steaks to at least 145°F (medium rare doneness). Allow steaks to rest a few minutes before slicing or serving to reduce the loss of flavorful juices. Serve with favorite sides and enjoy!
· Grilling at medium to medium-low temperatures ensures even cooking. If the temperature is too high, beef can char and become overcooked on the outside before the interior reaches the desired doneness. Charring beef is not recommended.
· Trim excess fat from meats to avoid flare-ups while grilling. For kitchen ease as your butcher to trim.
· Use long-handled tongs for turning steaks; spatulas for burgers. A fork will pierce the beef causing loss of flavorful juices.
· For best results, use an instant-read thermometer to determine doneness. For steaks and burgers, insert the thermometer horizontally into the side (not the top) to check the internal temperature. You can find instant read thermometers in the kitchen section of your local supermarket.