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Flank Steak: How Do You Get .....

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  • ecowper
    Founding Member
    • Jul 2014
    • 3642
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    Flank Steak: How Do You Get .....

    Your very picky 15 year old teen girl to ask you to make that again? I never quite know the answer, so I experiment sometimes ..... and what I did this time was flank steak with a board sauce

    Flank steak prep - straight from the butcher shop to the kitchen counter, liberally salted with kosher salt and dry brined for about 6 hours

    Grill prep - fired up a full chimney of Kingsford Pro ... I wanted a ton of heat in my Hasty-Bake when it came time for the searing :-)

    Board sauce prep

    Fresh sage leaves, thyme, rosemary, basil, jalapeno - from my garden, but you could buy at the grocery store, too
    EVOO
    Fresh ground pepper
    rough chop the pepper (I de-seeded), sage, basil, thyme, rosemary
    Put it all in a coffee cup, add some ground pepper, then add enough EVOO to barely cover the herbs, stir it together
    Can sit in the fridge or on the counter while cooking. Let the flavors blend a bit and get bright

    I cooked the flank steak to medium (cause the girls will just microwave it if I don't), then do a really quick, hot sear after painting with olive oil or beef love

    as the steak is searing, I poured out the board sauce on my cutting board
    Then did the standard board sauce routine, coated both sides of the steak on top of the board sauce, then sliced into 1/4" slices ... then I rolled all the slices in the board sauce and served.

    Served with broccoli, some wild sockeye that I grilled, and parmesan couscous. I put some of the board sauce on the couscous, too.

    Click image for larger version  Name:	IMG_1283.jpg Views:	1 Size:	1.21 MB ID:	556368Click image for larger version  Name:	IMG_1285.jpg Views:	1 Size:	909.0 KB ID:	556369Click image for larger version  Name:	IMG_1284.jpg Views:	1 Size:	1.08 MB ID:	556372Click image for larger version  Name:	IMG_1286.jpg Views:	1 Size:	1.10 MB ID:	556371Click image for larger version  Name:	IMG_1287.jpg Views:	1 Size:	678.5 KB ID:	556370
  • ecowper
    Founding Member
    • Jul 2014
    • 3642
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #2
    I should mention that said picky teen girl asked me to please cook this again soon and she didn't put her steak in the microwave and turn it grey

    Comment

    • HouseHomey
      Club Member
      • May 2016
      • 5555
      • Huntington Beach, Ca. Surf City USA.
      • Equipment
        Primo Oval xl

        Slow n Sear (two)
        Drip n Griddle
        22" Weber Kettle
        26" Weber Kettle one touch
        Blackstone 36” Pro Series
        Sous vide machine
        Kitchen Aid
        Meat grinder
        sausage stuffer
        5 Crock Pots
        Akootrimonts
        Two chimneys (was 3 but rivets finally popped, down to 1)
        cast iron pans,
        Dutch ovens
        Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
        The help and preferences
        1 extra fridge and a deep chest freezer in the garage
        KBB
        FOGO
        A 9 year old princess foster child
        Patience and old patio furniture
        "Baby Girl" The cat

        Erik S.

      #3
      Yeah buddy, let's have some of that!!! Looks killer!

      Comment

      • Troutman
        Club Member
        • Aug 2017
        • 7781
        • 1521

        • OUTDOOR COOKERS

          BBQ ACCESSORIES

          WOOD & PELLET PREFERENCES

          SOUS VIDE

          INDOOR COOKWARE


        #4
        Now that's what I'm talking about !! Explanation of his cook, brief recipe on the board sauce, his cooking technique and great photo finish !! Bravo ecowper !!!

        Surf & Turf Baby !!!!

        Comment

        • JoeSousa
          Club Member
          • Sep 2016
          • 975
          • Spokane, WA
          • Weber 22" (4 of them)
            Weber Ranch
            Weber 26"
            SNS Kettle
            PK Grill (40+ years old)
            Weber Jumbo Joe
            Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
            Slow n' Sear XL (2)
            Slow n' Sear

            http://completecarnivore.com is my site

          #5
          I am actually a fan of flank being cooked medium vs. medium rare which is how I like most of my other steaks. It is still plenty tender and juicy assuming you cut it properly across the grain.

          Comment


          • ecowper
            ecowper commented
            Editing a comment
            I like it medium rare, but my wife and one of the two girls prefers their steak medium to medium well. you're right, though. Flank steak is plenty tender/juicy at medium, even a bit more than medium.
        • CaptainMike
          Club Member
          • Nov 2015
          • 2678
          • The Great State of Jefferson
          • 24X40 Lone Star Grillz offset smoker
            Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
            Old school big'ol Traeger w/Pro controller (Big Tex)
            2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
            20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
            20 x 30 Santa Maria grill (Maria, duh)
            Bradley cabinet smoker (Pepper Gomez)
            36" Blackstone griddle (The Black Beauty)
            Fireboard
            Thermoworks Smoke and Thermapen.

          #6
          Nice write-up. I have a frozen flank in the freezer for future fiery finishing.

          Comment


          • ecowper
            ecowper commented
            Editing a comment
            If you happen to catch a couple trout on the Klamath, they would go fabulous with that flank steak :-)

          • CaptainMike
            CaptainMike commented
            Editing a comment
            Rebuilding the back deck in anticipation of the arrival of the WSCG, so no fishing for me.
        • BriggsBBQ
          Former Member
          • Feb 2016
          • 299
          • Dallas

          #7
          Nice man. Need to try this.

          Comment

          • RonB
            Club Member
            • Apr 2016
            • 13515
            • Near Richmond VA
            • Weber Performer Deluxe
              SNS
              Pizza insert
              Rotisserie
              Smokenator 1000
              Cookshack Smokette Elite
              2 Thermapens
              Chefalarm
              Dot
              lots of probes.
              CyberQ

            #8
            Congrats on pleasing a picky eater - it ain't easy...

            Comment


            • ecowper
              ecowper commented
              Editing a comment
              that picky eater thing .... drives me crazy ... she didn't touch the couscous or salmon, but ate the steak and broccoli .... I'm okay with that

            • RonB
              RonB commented
              Editing a comment
              My mother solved that problem by saying "Here's dinner - eat it or not.". But even that did not work all the time...

            • ecowper
              ecowper commented
              Editing a comment
              RonB yeah and I have to balance that with her being an athlete and needing tons of calories .... so letting her go hungry would probably not work out very well, physically
          • ckreef
            Former Member
            • Aug 2018
            • 79
            • Danville, GA

            #9
            Really great looking cook It's been a while since I did a board sauce. Yours looks delicious. Will have to come up with something for this weekend.

            Comment

            • Steve R.
              Club Member
              • Jul 2016
              • 2497
              • Elizabethtown, KY
              • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

              #10
              I started doing flank steak awhile back; now I just need to add the board sauce. Thanks for posting that.

              Comment


              • ecowper
                ecowper commented
                Editing a comment
                Steve, I think that board sauce took it from yum to killer .... first time I'd ever done that with flank steak
            • Thunder77
              Founding Member
              • Jul 2014
              • 2874
              • Halethorpe, MD
              • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

              #11
              That's my kind of surf 'n turf!!

              Comment

              • JGo37
                Club Member
                • Apr 2018
                • 1576
                • the LOU
                • Cookers:

                  22" Blackstone Griddle, with stand & hood
                  CharGriller Portable Firebox - so modified you'll BLOL
                  Kitchenaid #810 Charcoal Grill - highly modified
                  Weber BI-code Black Performer w/Igniter
                  Weber DE-code Red Limited - 'Lucille'

                  Accessories:

                  Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
                  BBQ Dragon kettle shelves - 2
                  Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
                  Fyre Dragon Kettle Ribbin' Ring
                  Fyre Dragon Kettle 2-Zone Smokin' Sheet
                  OneGrill Rotisserie for the Kitchenaid
                  Smokenator
                  Smoking Tubes: 2x12" & 1x6"
                  SnS
                  Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

                  My Helpers:

                  Anova 900W Sous Vide Cooker w/Radios
                  Instant Pot 6Q Duo
                  Nesco Tabletop Roaster
                  & the PIT!

                #12
                Great write-up! I do appreciate it when people make me smarter with full recipes and good pics. Unfortunately, the closest trout is 4 hours away until winter. (hey - just remembered I have a couple in the deep!) I'm going to try this soon!

                Comment


                • ecowper
                  ecowper commented
                  Editing a comment
                  trout, sockeye, King, steelhead ... any of that would work ... I don't think a white fish can stand up to the beefiness of the flank steak
              • Bumby
                Club Member
                • Oct 2017
                • 289
                • NYC

                #13
                That looks great, ecowper. Glad to see you back to grilling. And thanks for the write up. I don't tend to use a lot of board sauces but clearly I should start.

                Comment

                • Henrik
                  Founding Member - Moderator Emeritus
                  • Jul 2014
                  • 4477
                  • Stockholm, Sweden

                  #14
                  Lovely! Flank is the perfect match for a board sauce, I do it all the time. Your cook looks great!

                  Comment

                  • Skip
                    Founding Member
                    • Jul 2014
                    • 3704
                    • Blue Earth, Minnesota
                    • LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

                    #15
                    I have Flank Steak in the freezer and after your post I feel inspired. I've never done one before. Thank you!

                    Comment


                    • ecowper
                      ecowper commented
                      Editing a comment
                      enjoy! I didn't include the "how I cooked it" ... but that's easy. I do a typical reverse sear. I like the sear to be really fast/hot, thus using a ton of Kingsford Pro. on the kettle, with the SnS, you can get the same outcome.

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                  2021 Meat-Up In Memphis Canceled

                  We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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