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Titch
05-20-2013, 04:09 AM
Have a piece in the fridge, grilled a bit today and it was tasty.
I want to eat it wrapped in home made flat bread.
Give me a great 8 hour marinade please

benniesdad
05-20-2013, 05:03 AM
IMO one of the most perfect tastes in the world is flank steak marinaded in a Teriyaki sauce. Problem is that 8 hours is way longer than any I do because of the salt content.

Titch
05-20-2013, 05:05 AM
IMO one of the most perfect tastes in the world is flank steak marinaded in a Teriyaki sauce. Problem is that 8 hours is way longer than any I do because of the salt content.

please enlighten me, I was thinking 8 hour max, thanks mate

benniesdad
05-20-2013, 05:24 AM
Easiest is to just go buy a bottle of Kikkoman Teriyaki sauce at the store. That is the one in the pink bottle. You can make it yourself also pretty easy. I use an even mixture of soy sauce and water with a couple of tablespoons of sugar and some granulated garlic. Nothing fancy. You want the marinade thin. Take a fork to the meat. Put it in a zip lock bag and let it sit for about two hours.

Be careful with some of the other products for sale or even recipes you might find since they are really more finishing sauces than marinades. Their high sugar content will burn like crazy on the grill.

SmokinAussie
05-20-2013, 06:17 AM
Hi Titch

Umm... from Shizuo Tsuji..

Makes 1 and 1/3 cups.

7TBS GOOD Sake
7TBS Mirin
7TBS GOOD Dark Soy Sauce
1TBS sugar

Just mix together, bring to a simmer just until the sugar dissolves. When you smell this mix, you will KNOW it's correct. (Please Landarc, if you know better just shut the fark up this time!:razz:)

Use this as a marinade for the flank steak....a good few days... And naturally, don't chuck it away. Lighty sear the flank over direct lump charcoal... rare of course. Rest and reduce the marinade over a high heat for the sauce. This is assisted by a little bit of extra sugar, or (if you have to) some arrowroot or potato starch or rice flour.

Another fave of mine is a jerk or chimmichurri to eat with fresh tortillas, salsa, sour cream, and avocado. Phrasty is your "go to" guy for that.

Cheers!

Bill

JohnHB
05-20-2013, 06:45 AM
I'm simpler than most. Vacuum pack after a little salting. Place in hot water (52C) and keep it there marinating for 8 hours. Open packet sear & enjoy............
John

JohnHB
05-20-2013, 06:46 AM
AND forget the Fosters and try a good red instead!!!!!!
John

jmoney7269
05-20-2013, 07:40 AM
Splash of Mexican beer (modelo), juice from 1 lime, dash of olive oil, dash of Wooster, good amount of beef fajita seasoning, 1/2 tbs ancho powder, 1 tsp black pepper. Shake up in a bag, marinate tabletop for 1 hr, sear Hott! It's our favorite and have won lots of fajita Cookoffs with thin sliced flank steak agai st the grain. IMO it tastes better than skirt.
J$ fajitas on the smokey joe - YouTube
I like it rolled in a pita with horseradish mayo and so Carmelized onyawns.

pmad
05-20-2013, 07:47 AM
Chimichurri

dwfisk
05-20-2013, 07:51 AM
This sounds really good, need to try it. The highlighted comment below sure sounds like a throwdown to me:biggrin1:
Hi Titch

Umm... from Shizuo Tsuji..

Makes 1 and 1/3 cups.

7TBS GOOD Sake
7TBS Mirin
7TBS GOOD Dark Soy Sauce
1TBS sugar

Just mix together, bring to a simmer just until the sugar dissolves. When you smell this mix, you will KNOW it's correct. (Please Landarc, if you know better just shut the fark up this time!:razz:)

Use this as a marinade for the flank steak....a good few days... And naturally, don't chuck it away. Lighty sear the flank over direct lump charcoal... rare of course. Rest and reduce the marinade over a high heat for the sauce. This is assisted by a little bit of extra sugar, or (if you have to) some arrowroot or potato starch or rice flour.

Another fave of mine is a jerk or chimmichurri to eat with fresh tortillas, salsa, sour cream, and avocado. Phrasty is your "go to" guy for that.

Cheers!

Bill

Redleg71
05-20-2013, 12:47 PM
Heres the winner..... Mediterian Flank steak with Tzatski Sauce. My brother and I prepared this at Eggfest last year and it was a major hit.

Marinate the Flank in EVOO, Red Wine Vinegar, Garlic, Garlic Powder, Onion Powder, Paprika, Thyme, and S&P.

Blend the sauce then refrigerate with a little Greek Yogurt, Sour Cream, dill, cucucumber, and lemon juice

Serve on some warm pitas with fresh tomatoes and red onions,

The red wine vinegar really helps break down the meat and you end up with an awesome flank steak gyro.

MS2SB
05-20-2013, 03:00 PM
Equal parts balsamic & worcestshire sauce and olive oil, a little garlic and montreal steak seasoning. You can also add some dijon to act as an emulsifier.

deguerre
05-20-2013, 03:07 PM
From a previous cook:
I took a 2 LB flank steak, sliced half a sweet onion, three green onions and a hefty bunch of cilantro chopped. This was then marinated in a Cubano style mojo:


1/3 cup evoo
2/3 cup bitter orange juice (Or 1/4 cup lime juice then add orange juice to make 2/3 cup total)
2 tbs minced garlic
1/2 tsp (rounded) cumin
1/2 tsp kosher salt
1/2 to 1 tsp freshly ground black pepper

The garlic was sauteed in the evoo (medium high heat - only takes a minute), the OJ and other ingredients were added and brough to a boil. Turned off the heat and allowed to get back to room temperature. Marinate 8 to 24 hours plus...

texaque
05-20-2013, 03:22 PM
Tenderize-Add soy, pineapple juice, chunks of onion and jalapeno,couple clove of garlic, touch of cumin, black pepper, and crushed red pepper.
A short or as long as you like.

Might taste like fajita meat....damn fine fajita meat.

rick51
05-20-2013, 08:06 PM
Too easy, but try it anyway: Good Seasons Italian dressing. I make mine with peanut oil and cider vinegar.

If you want teriyaki, try this:

1/3 cup each: soy sauce, cheap cooking sherry, and peanut oil. Two T. of grated fresh ginger, three cloves garlic minced, 2 T. molasses. Mix it up a day or two in advance, strain before using unless you like it chunky.

boiler93
05-20-2013, 09:16 PM
Great sounding recipes!

Titch
05-20-2013, 09:22 PM
Thanks everyone, I think I will be eating Flank for a while to try these, they all sound delish

Titch
05-21-2013, 05:09 AM
Thanks for the inspiration , it came out great.
See the thread here.
http://www.bbq-brethren.com/forum/showthread.php?p=2488321#post2488321

http://i269.photobucket.com/albums/jj46/corkscrewtitch53/Autum%202013/047Medium_zps757f7ff7.jpg (http://s269.photobucket.com/user/corkscrewtitch53/media/Autum%202013/047Medium_zps757f7ff7.jpg.html)


Also you may like to help out the helpers here,
Great bunch of folks.
http://www.bbq-brethren.com/forum/showthread.php?t=161357

buccaneer
05-21-2013, 05:44 AM
Got half a doz recipes, but with flank they are all Asiian or two Mexican, thanks for all these ideas!!

Titch
06-02-2013, 04:55 AM
Still impressed in this cut of meat.
Teriyaki marinated Flank,
Home made Teriyaki, used what I had .
That's what Cooking is about.
Marinaded overnight, plus some.

http://i269.photobucket.com/albums/jj46/corkscrewtitch53/Winter%202013/021Medium_zpsa21647dc.jpg (http://s269.photobucket.com/user/corkscrewtitch53/media/Winter%202013/021Medium_zpsa21647dc.jpg.html)

http://i269.photobucket.com/albums/jj46/corkscrewtitch53/Winter%202013/022Medium_zps9798f32f.jpg (http://s269.photobucket.com/user/corkscrewtitch53/media/Winter%202013/022Medium_zps9798f32f.jpg.html)

http://i269.photobucket.com/albums/jj46/corkscrewtitch53/Winter%202013/024Medium_zps64fad42a.jpg (http://s269.photobucket.com/user/corkscrewtitch53/media/Winter%202013/024Medium_zps64fad42a.jpg.html)

http://i269.photobucket.com/albums/jj46/corkscrewtitch53/Winter%202013/027Medium_zps068d3959.jpg (http://s269.photobucket.com/user/corkscrewtitch53/media/Winter%202013/027Medium_zps068d3959.jpg.html)

http://i269.photobucket.com/albums/jj46/corkscrewtitch53/Winter%202013/028Medium_zps2af4a3e1.jpg (http://s269.photobucket.com/user/corkscrewtitch53/media/Winter%202013/028Medium_zps2af4a3e1.jpg.html)

What a great piece of meat, loves being cooked over coals

Sonic98
06-03-2013, 12:31 PM
I tried to use some flank to do some chicken and beef fajitas, but I didn't get the flavor I wanted

Grimm5577
06-03-2013, 01:28 PM
I love flank steak, I too agree it's great cooked over coals, and does so well in wraps and on salads. Tempted to try the flank steak gyro's next time i pick up this cut. I usually do asian inspired marinades.

Pitmaster T
06-03-2013, 02:00 PM
Award Winning Old School

https://www.youtube.com/watch?v=1UhYDBmrt6k

Titch
07-19-2013, 11:02 PM
Ok went To Costco today and grabbed some more Flank, its a fine tasty piece of meat.
Question.
I came home with some Tri Tip roasts, seeing as they are mentioned a lot.
What do I do with them. treat them similar to Flank I would suggest ?

SmokinAussie
07-20-2013, 12:37 AM
Yes, pretty much. Did you get the full Tri Tips? 2 Per Packet?

I'm doing some tomorrow. Indirect for a while till they get to about 110F and then reverse sear, rest them. Slice across the grain. No sauce required... it's just outstanding. I like doing a simple rub of Montreal Steak seasoning. It's all you need.

Cheers!

Bill

Titch
07-20-2013, 12:40 AM
Yes, pretty much. Did you get the full Tri Tips? 2 Per Packet?

Correct:razz:

Hawg Father of Seoul
07-20-2013, 01:46 AM
Now do the chimmichuri.

Great stuff that does not add, really just enhances.

Titch
07-20-2013, 01:57 AM
Now do the chimmichuri.

Great stuff that does not add, really just enhances.


Guido, my next door neighbour, loves his Chimmichuri, so do I:biggrin1:

buccaneer
07-20-2013, 04:44 AM
My reco, bake then brown Titch, indirect till you get where you want (rare to med rare) and sear it up, or vice versa.
Watch the grain direction when slicing and should be good.