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-   -   How would you cook a flank steak? (http://www.bbq-brethren.com/forum/showthread.php?t=163093)

Plaid Palace 06-11-2013 11:34 AM

How would you cook a flank steak?
 
Doing a flank steak for Father's Day. Marinade, cook temp and time. Will be doing it on my Kamado Joe.

Thanks!!

discmen95 06-11-2013 11:42 AM

Did one on Saturday. Marinaded in Terriaki sauce, but that was for my wife. Removed excess fat and silver skin. I would probably have just gone with salt and pepper, or Montreal seasoning. I got the grill (I have an Akorn Kamado) very hot, above 600. Grilled for around 4 minutes per side. Rested for 10 minutes, and sliced against the grain, straight down through, maybe a quarter inch thick slices.

Easy as can be, but you need to be real careful not to over cook, or it gets very tough.

MS2SB 06-11-2013 11:46 AM

^^This is a good technique. My favorite flank steak marinade is equal parts Olive Oil, Balsamic Vinegar and Wooster with a couple cloves of garlic and a small palmful of Montreal Steak.

CharredApron 06-11-2013 12:37 PM

^^Here Hear^^

code3rrt 06-11-2013 12:45 PM

^^^ YEP. I love teriyaki on flank steak! Grill to rare-medium rare, slice as mentioned above.....delicious!

KC

Plaid Palace 06-11-2013 07:38 PM

Thanks for the tips.

Tonybel 06-11-2013 07:41 PM

salt and pepper only cooked on a screaming hot grill using mesquite wood only.
Medium rara.

bmock 06-11-2013 08:15 PM

1/4 c oil
1/4 c red curry paste
1/4 c lime juice

Marinate up to 8 hours grill to med rare.

1/4 c honey
2 T lime juice baste steak when turning.

Rest 10 minutes. Slice against the grain. Drizzle slices with honey lime.
Delish

gtr 06-11-2013 08:19 PM

Maybe do a search and see if Phubar posted about Phlank steak. I ate some that he cooked a while back and it was PhanPharkingtastic. I think he just pulled a marinade recipe off a google search, cooked it MR, and that was it. It really was amazing. As stated, do not overcook.

mrboy 06-11-2013 08:46 PM

Reverse sear works really well on flank steak... hot, hot, hot!

Cahusky 06-11-2013 09:02 PM

Quote:

Originally Posted by discmen95 (Post 2511847)
Did one on Saturday. Marinaded in Terriaki sauce, but that was for my wife. Removed excess fat and silver skin. I would probably have just gone with salt and pepper, or Montreal seasoning. I got the grill (I have an Akorn Kamado) very hot, above 600. Grilled for around 4 minutes per side. Rested for 10 minutes, and sliced against the grain, straight down through, maybe a quarter inch thick slices.

Easy as can be, but you need to be real careful not to over cook, or it gets very tough.

Unless it was a really, really thick flank i can't imagine it not being scorched after 8 minutes (4 per side) on a 600 degree grill. I usually do mine at about 450 for 3 minutes per side and its a nice medium rare leaning to rare. As discmen says, be careful, it can overcook really quickly. I usually marinade mine overnight in vinegar, garlic, soy sauce and some sugar.

drjiveturkey 06-11-2013 10:17 PM

I marinade it in orange juice, soy sauce, worchestire, honey and whatever dry herbs I have. Then put a spice rub on it and grill about 3-4 mins per side. Slice against the grain straight down. It's more tender that way.

AussieTitch 06-11-2013 10:37 PM

I got some great advise here.
http://www.bbq-brethren.com/forum/sh...d.php?t=161294
Hope that helps

caseydog 06-11-2013 10:42 PM

Marinate it in your favorite blend of oil and acid (vinegar, citrus, whatever). and herbs and spices. Cook it hot and fast. Cut it across the grain -- the cut is more important than the cook. It will cook fast over high heat, which is how you want flank steak to cook. So, your preparation will have a lot to do with the flavors. Oil, herbs and acid are the key ingredients in your preparations and they will matter a lot. Don't be shy with any of them. Your flank steak should be well lubed and seasoned before it hits the hot grill because it has a lot of connective tissue but not a lot of fat. Hot and fast, pay attention.

CD


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