FOOD NEWS
Wow The Crowd At Your Next Cookout With A Braided Steak
BY JUNIPER FINCH
Braided steak not only makes for a great presentation, but it also has more nooks and crannies to hold onto marinades, sauces, and seasonings to deliver a melt-in-you-mouth meal.
All those ridges also mean it has more surface area to develop a delicious, crispy char. Plus, it can turn a tough cut of meat into a tender crossover between a steak and a roast.
Take a long, flat cut of beef, like a skirt steak, flank steak, brisket, or tubular cut, like a pork tenderloin or filet. Then, make two slices down the length of the steak.
When making the slices, go with the grain to make three strips of meat, then stop about an inch short of the end of the meat to leave the three strips attached.
For an extra savory surprise, you can twist slices of bacon around the strips of meat before braiding. Next, braid the three strips together like a ponytail.
To do this, continue alternately crossing the left-hand and right-hand strips over the center strip until you reach the end. Then, pin the ends together with a toothpick.
Marinade your braided steak, if desired, and season liberally, then cook. It's perfect for grilling, or you can wrap it in foil and throw it over the hot coals of a dying campfire.