Plaid Palace
Knows what a fatty is.
Doing a flank steak for Father's Day. Marinade, cook temp and time. Will be doing it on my Kamado Joe.
Thanks!!
Thanks!!
How would you cook a flank steak?
- Thread starter Plaid Palace
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discmen95
Knows what a fatty is.
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.
Easy as can be, but you need to be real careful not to over cook, or it gets very tough.
MS2SB
is Blowin Smoke!
^^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.
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^^Here Hear^^
code3rrt
Babbling Farker
^^^ YEP. I love teriyaki on flank steak! Grill to rare-medium rare, slice as mentioned above.....delicious!
KC
KC
Plaid Palace
Knows what a fatty is.
Thanks for the tips.
Tonybel
Babbling Farker
salt and pepper only cooked on a screaming hot grill using mesquite wood only.
Medium rara.
Medium rara.
bmock
Knows what a fatty is.
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
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
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
Full Fledged Farker
Reverse sear works really well on flank steak... hot, hot, hot!
Cahusky
Knows what a fatty is.
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
Knows what a fatty is.
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.
Titch
somebody shut me the fark up.
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I got some great advise here.
http://www.bbq-brethren.com/forum/showthread.php?t=161294
Hope that helps
http://www.bbq-brethren.com/forum/showthread.php?t=161294
Hope that helps
caseydog
somebody shut me the fark up.
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
CD
