I did not end up with a crust on the meat and was overall pretty disappointed. The thickest part was probably around 0.5". I watched a video meathead has from Bloomberg and it looks like he's got a much larger cut of flank steak than what I was using. Is that the problem? I lightly coated with oil, should I be using more? Any other thoughts?
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Crusty Flank Steak
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Charter Member
- May 2015
- 213
- Marietta, GA (Greater Atlanta)
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Weber Genesis E-330 (AKA Big Paperweight)
22" Weber Kettle Premium
26" Weber Kettle One Touch
Slow 'N Sear
Weber Smokey Mountain 18.5" (pre-2008)
Anova Sous Vide
(2) Maverick ET-733s
Thermapen MK4
Crusty Flank Steak
I tried the crusty flank steak recipe this weekend with poor results. I had a 1.5 lb cut of flank steak and I brined it about an hour before I cooked it. I was using my gasser that has a sear burner between two of the main burners so I feel like I had a pretty hot fire. I only coated with vegetable oil like the recipe calls for. I turned frequently probably 30 sec to 1 min intervals and I kept going until the thickest part reached 130. I cut the meat against the grain.
I did not end up with a crust on the meat and was overall pretty disappointed. The thickest part was probably around 0.5". I watched a video meathead has from Bloomberg and it looks like he's got a much larger cut of flank steak than what I was using. Is that the problem? I lightly coated with oil, should I be using more? Any other thoughts?Tags: None
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