Flank steak

[Dreamakr4888]

Suggestions

[jfmorris]

This is about the only cut of beef I bother to marinate, then grill hot and fast to medium-rare in the thickest part. Slice thin against/across the grain, and be sure your cutting board has grooves to catch all the juices!

It makes great fajitas, or just great steak in general, and is enough to share.

[bbqLuv]

BBQ, season, grill fast and hot to MR, slice think across the grain. Taste to see if worthy to pair with PBR.

[Attjack]

Fajitas

[jfmorris]

That is a beautiful shot! I'll have to try it on the kettle/kamado at some point, if not doing enough to fire up the griddle. That looks like the top half of the Lodge double dutch oven? That would be handy, as no handle sticking out like on my Lodge 12".

[Attjack]

jfmorris Yes, that's a great piece from Lodge because you get 2 for 1. I've used the lid more than the base and it is great in the grill.

[jerrybell]

I thought the same thing. What a great photo!

[barelfly]

Like a few above said, hot and fast, and as tacos/fajitas or in the wok with Asian flavors....perhaps bulgolgi or broccoli and beef.

Just make sure it’s cut across the grain or it’s tough.

[Richard Chrz]

I don’t marinade. But, this is a cut, I make sure I trim the thin sides off of,I also make small slits with a sharp knife with the grain and stretch it out a bit with my hands to loosen it up a bit. Could be my imagination but, to me the salt, the trimming, & stretching out of the cut, all assist in more char flavor and flame to enter the cut = more flavor, for less cooking.

[Attjack]

Looks perfect.

[jfmorris]

Beautiful!

[jfmorris]

Two marinade recipes I've followed that are great for this cut (or London broil):

Meathead's London Broil recipe - I know this is flank, but this marinade is the bomb:

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/london-broil-done-right

Raichlen's Filipino inspired marinade:

https://barbecuebible.com/recipe/filipino-style-london-broil/

And pretty much anything with some cirtrus or a little vinegar in there - acid helps tenderize the meat. For fajitas, look for a marinade recipe that includes lime or orange juice.

[jfmorris]

Last time I did flank, it was for fajitas over the holidays, we had a lot of leftovers and ate it different ways... on salads, with baked potatoes, etc. These I just whipped up a marinade consisting of a variety of spices including chipolte, orange and lime juice, a little rice wine vinegar, soy sauce, and so on, and put them in a 2 gallon zip log bag and turned a few times during the day.

Look at the juice coming out on that cutting board!

[grantgallagher]

Cant believe ive never thought of doing them on my flat top! Thats def happening next time.

[jfmorris]

grantgallagher yeah - I've done them on the regular grill (a gasser) and on the flat top. They taste about the same either way, but since I was cooking all the other fajita fixings (peppers and onions) on the flat top, why not throw the flank steaks down too...

[jfmorris]

I've cooked steaks and chops up to about 1" thick on the flat top, and even if I slightly overshot my preferred temp on the steaks, they were nice and juicy.

The flanks I cook are always thicker at one end - so I shoot for medium rare on that end, the other end will be medium well, and everyone gets what they want.

[DavidNorcross]

I cant add a thing to this conversation other than I need to cook another flank!

[tiewunon]

How about something with a bit of South American flair "Matambre". Though in SA they use a slightly different cut of meat. However my wife (Colombian) never let that stop her she has made it multiple times with flank steak.

OR

Google "Mad Max Beyond Eggdome" rolled flank steak. This gent has some skill. He also has one of Dizzy Pigs rubs named after him. I tasted this at the Waldorf Eggfest back in the early 2000's. Darn good. I did not post the link to the recipe because its on a competing forum.

[Old Glory]

Made Flank Steak tacos last night. I used a rub. Next time I will marinate.

Like everyone has stated hot and fast. I built a two zone fire in the WSCG and cooked on the hot side flipping every 30 seconds. Took about 5-8 minutes. I let the thin side overhang on the side without charcoal so it would not over cook. Be sure to slice across the grain.

[Uncle Bob]

Flank is our preferred cut for jerky, again, cut across the grain, takes marinade very well. Also do the fajita and taco filler methods similar to what the folks have shown above. A really versatile cut.

[GBA]

Souvee @130d for 4 hrs char in cast iron 1 minute per side equals tenderloin with flavor

[Richard Chrz]

Don’t forget flank steak pinwheels!

[jfmorris]

Mmmmmm. Tell me more!

[jerrybell]

Man that looks good.

[Attjack]

Butterfly, stuff, roll, slice, cook.