Broiling is one of the fastest, simplest methods commonly used for cooking beef flank steaks and short ribs. The broiling process intensifies the natural flavor of the meat without drying it out, which is especially important for these cuts of meat, as they tend to dry out very easily when overcooked. For this reason, check beef flank steaks and short ribs regularly when they are in the broiler to avoid tough and chewy meat.
Remove the flank steak from the refrigerator 30 minutes before you want to cook it. Cover the flank steak with plastic wrap.
Preheat the broiler or oven to 500 degrees F.
Line a heavy broiler pan with aluminum foil.
Rub the flank steaks with vegetable oil to lightly coat the meat all over. Season the steaks to taste on both sides with coarse kosher salt and coarse ground black pepper.
Place the flank steaks on the lined broiler pan and put the broiler pan in the broiler about 6 inches from the heat source.
Broil the flank steaks for 3 minutes on each side for rare meat, 4 minutes on each side for medium rare and 5 minutes for medium. Avoid cooking flank steak past the medium point, as it will become tough and chewy.
Remove the flank steaks from the broiler and allow them to rest at room temperature for 5 minutes before slicing or serving them.
Season the short ribs with coarse kosher salt and coarse ground black pepper to taste.
Place the short ribs in a large stockpot and add enough cold water to fully cover them.
Bring the water to a boil and reduce the heat to low. Simmer the short ribs for 60 minutes.
Preheat the broiler to 500 degrees F. Meanwhile, line a heavy broiler pan with aluminum foil.
Brush the short ribs with vegetable oil to taste. Place the short ribs on the broiler pan meat side up. Broil the short ribs about 6 inches away from the heat source for 10 minutes. Remove the short ribs from the broiler and allow them to sit for 5 minutes before serving them.
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- "The Complete Meat Cookbook"; Bruce Aidells, Denis Kelly; 2001
- "How to Cook Meat"; Christopher Schlesinger, John Willoughby; 2002
Christopher Godwin is a freelance writer from Los Angeles. He spent his formative years as a chef and bartender crafting signature dishes and cocktails as the head of an upscale catering firm. He has since ventured into sharing original creations and expertise with the public. Godwin has published poetry, fiction and nonfiction in publications like "Spork Magazine," "Cold Mountain Review" and "From Abalone To Zest."