We are excited that Jenn Fillenworth of GRNow.com gave our flank steak some love in the GRNow Test Kitchen! See below for some tips on using flank steaks to make this tasty crostini.

Flank Steak cooking tips:

Great with either a dry rub or marinate. If marinating, let sit in marinade for at least 1-2 hours.

Make 1/4-inch deep slices about an inch apart to break up the muscle.

Flank steak is best cooked to medium rare as it can become chewy the longer it’s cooked.

It’s best to cook on high heat quickly.

Let your steak rest for 10 minutes after cooking, tent with foil to keep it warm.

Always slice your flank steak against the grain.



8 slices of cooked flank steak

8, ½ inch slices of french baguette, toasted

2 tablespoons olive oil

8 cherry tomatoes, sliced in half

3oz cream cheese, softened

¼ cup gorgonzola cheese, crumbled

1 teaspoon lemon juice

1 tablespoon chopped chives

salt and pepper to taste

Makes approximately 8



Cut french baguette into 8, ½ inch slices.

Brush slices with 1 tablespoon olive oil and…


Get the full recipe by clicking here –> http://www.grnow.com/grnow-test-kitchen-flank-steak-edition/!

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