Announcement
Collapse
No announcement yet.
Flank steak
Collapse
X
-
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.
-
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...
-
Cant believe ive never thought of doing them on my flat top! Thats def happening next time.
- Likes 1
-
Souvee @130d for 4 hrs char in cast iron 1 minute per side equals tenderloin with flavor
- Likes 1
Leave a comment:
-
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.
Leave a comment:
-
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.
- Likes 1
Leave a comment:
-
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.Last edited by tiewunon; January 14, 2021, 05:02 AM.
Leave a comment:
-
I cant add a thing to this conversation other than I need to cook another flank!
- Likes 1
Leave a comment:
-
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!
Last edited by jfmorris; January 13, 2021, 11:45 PM.
- Likes 6
Leave a comment:
Announcement
Collapse
No announcement yet.
Leave a comment: