To prevent the edges of flank steak from curling when broiling or grilling, I score the surface with shallow diagonal cuts, making diamond shapes. This helps tenderize the meat as well.
—Lois M., Oceanside, California
What is the difference between grilling over "direct" and "indirect" heat?
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Place the soaked wood chips on a large piece of heavy-duty foil.
Bring up two edges over…
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