This is one of my favorite techniques recently- a great example of something that seems labor intensive but is actually super easy and has a very large margin of error. The braid adds texture while helping to retain moisture and prevent overcooking while allowing for a very good crust to form.
I used flat irons for this, but flank and Sierra cuts work really well too. You just need a relatively thin steak that is the right shape.
Step one:
Get a couple of flatirons
Gather your audience, and cut the steaks into three long strips:
using toothpicks to secure the ends, braid the steak strips, and dry them for a couple hours in the refrigerator if you have time.
Reward helpers
dry rub
10-12 mins on each side, direct contact. I did cast iron on the gas grill here, you can also just bury it, unwrapped, in hot coals for 15 mins or so.
Remove from heat, and then it is extremely important to let it rest for 10 mins so it doesn’t dry out when you cut it.
THEN
after the rest, Chop it up to your desired consistency
serve- that’s watermelon mint salad with feta lemon juice and salt on the side .