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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 07-13-2018, 11:28 PM   #1
Babbling Farker

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Join Date: 08-31-09
Location: Folsom, CA
Default Out Flanked

Flank Steak Salad the Naturiffic way! On the Weber was Asparagus (seasoned with Garlicky Lemon!), red onion slices and a head of garlic roasting. This was all tossed with Organic Arugula, Baby Spinach and Romaine.

Then the flank steak (seasoned with Peppery Lime) hit the direct heat for a few minutes a side.

Add Parmesan Crisps (cooked on the Blackstone), Feta cheese and a Balsamic vinaigrette and you have a Gluten Free and Keto friendly meal that kicks ass!!!

John: Sir Porkalot BBQ Team
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Old 07-13-2018, 11:40 PM   #2
Smoke on Badger Mountain
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Join Date: 06-20-15
Location: Badger, California


24"x48" Custom Offset, 22" Weber Kettle , Camp Chef 2 burner w/ griddle. An almost finished UDS
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Old 07-14-2018, 12:14 AM   #3
Babbling Farker
Join Date: 12-31-09
Location: Hernando,MS

That is a Tastee lookin meal.
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Old 07-14-2018, 01:26 AM   #4
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Join Date: 01-20-16
Location: East Bethel, MN
Name/Nickname : Kevin

So you're the one keeping the cost of flank steak high!

Stuff was a throwaway meat 20 years ago, well, practically. Now it's consistently $7.99/lb. at our Costco. Top round is fine for a London Broil, but flank steak does have a rich beefy taste and marinades well for a London Broil.

Fine job on that one!
"Government is not Reason; it is not Eloquence; it is [B][I]Force[/I][/B]. Like fire, it is a dangerous servant and a fearful master." ~ George Washington

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Old 07-14-2018, 09:56 AM   #5
tom b
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Join Date: 10-12-15
Location: Temecula, CA

that looks excellent John, I love a steak salad
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Old 07-14-2018, 11:35 AM   #6
Al Czervik
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Join Date: 05-17-11
Location: Ulaanbaatar-Spokane, MO-WA
Name/Nickname : Mongo

I wouldn't be able to stop until it was all gone...

Great work, John!


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