Grilled Salted Beef Brisket or Flank Steak

Name: Grilled Salted Beef Brisket or Flank Steak
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Jewish
Ingredients: 1 rectangular piece fresh beef brisket (2 1/2 to 3 lb., max. 1 1/2 in. thick; see notes) or 2 beef flank steaks (2 1/2 to 3 lb. total); 2 Tbsps kosher or coarse salt; 2 Tbsps olive oil

Grilled Salted Beef Brisket or Flank Steak is a gluten free, dairy free, and primal recipe with 8 servings. This main course has 382 calories, 47g of protein, and 20g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. It is a budget friendly recipe for fans of Jewish food. It is perfect for The Fourth Of July. If you have beef brisket, coarse salt, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Rinse meat and rub salt evenly onto all sides. Cover and chill for 2 to 3 hours. Rinse meat well and pat dry. Rub all over with oil.

Ingredients you will need

Meat

Salt

Cooking Oil

Dry Seasoning Rub

To cook brisket, turn a gas grill to high, close lid, and heat for 10 minutes. Turn off all but one perimeter burner and reduce heat to medium or low to maintain a temperature of 225 to 250 (check with a grill thermometer or external barbecue thermometer, and open lid as needed to let temperature drop during cooking).

Equipment you will use

Kitchen Thermometer

Grill

Lay brisket, fat side down, on grill as far from flame as possible. Close lid and cook, turning brisket about every 1 1/2 hours, until meat pierces easily with a sharp knife (it will be firm but not hard) and is lightly browned, 5 to 5 1/2 hours total.

Ingredients you will need

Meat

Equipment you will use

Grill

Knife

To cook flank steak, lay meat on a barbecue grill over a solid bed of hot coals or direct high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid if using a gas grill. Cook, turning once, until flank steaks are done to your liking (cut to test), 7 to 9 minutes total for medium-rare.

Ingredients you will need

Flank Steak

Meat

Equipment you will use

Grill

Transfer meat to a platter and let stand at least 5 minutes.

Ingredients you will need

Meat

Cut into thin slices.

Equipment

Kitchen Thermometer

Grill

Knife

Ingredients

Servings:

rectangular piece fresh beef brisket (2 1/2 to 3 lb., max. 1 1/2 in. thick; see notes) or 2 beef flank steaks (2 1/2 to 3 lb. total)2Tbsps

kosher or coarse salt 2Tbsps

olive oil

Recommended wine: Shiraz, Tempranillo, Zinfandel

Beef Brisket can be paired with Shiraz, Tempranillo, and Zinfandel. All these red wines can handle the meaty, smokey flavor of brisket. If you're talking traditional Jewish brisket, you'll want to look for a kosher red wine. The K Vintners Morrison Lane Syrah with a 4.2 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.

K Vintners Morrison Lane Syrah

Oldest Syrah plantings in the Walla Walla Valley, southeastern facing slopes, slightly cooler site in the foothills of the Blue Mountains. Tightly wound for a long life. Roasted earth, lavender, dried herb, and cured meat. Serious pedigree, serious wine.