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Unread 06-11-2013, 09:02 PM   #11
Cahusky
On the road to being a farker
 
Join Date: 10-16-08
Location: Reno, NV / Tahoe City, CA
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Quote:
Originally Posted by discmen95 View Post
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.
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