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Crusty Flank Steak

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    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?

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