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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-11-2013, 12:34 PM   #1
Plaid Palace
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Default 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!!
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Unread 06-11-2013, 12:42 PM   #2
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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.
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Unread 06-11-2013, 12:46 PM   #3
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^^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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Unread 06-11-2013, 01:37 PM   #4
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^^Here Hear^^
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Unread 06-11-2013, 01:45 PM   #5
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^^^ YEP. I love teriyaki on flank steak! Grill to rare-medium rare, slice as mentioned above.....delicious!

KC
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Unread 06-11-2013, 08:38 PM   #6
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Thanks for the tips.
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Unread 06-11-2013, 08:41 PM   #7
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salt and pepper only cooked on a screaming hot grill using mesquite wood only.
Medium rara.
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Unread 06-11-2013, 09:15 PM   #8
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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
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Unread 06-11-2013, 09:19 PM   #9
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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.
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Unread 06-11-2013, 09:46 PM   #10
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Reverse sear works really well on flank steak... hot, hot, hot!
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Unread 06-11-2013, 10:02 PM   #11
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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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Unread 06-11-2013, 11:17 PM   #12
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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.
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Unread 06-11-2013, 11:37 PM   #13
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I got some great advise here.
http://www.bbq-brethren.com/forum/sh...d.php?t=161294
Hope that helps
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Unread 06-11-2013, 11:42 PM   #14
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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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