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Flank steak recipe

edited November -1 in EggHead Forum
I checked the archives and could not find anything about cooking a flank steak on the egg. Had one at a Mexican restaurant and would like to try one on my own. This is my first posting on the forum so be nice. Thanks.[p]Green Egg Mike

Comments

  • Char-WoodyChar-Woody Posts: 2,642
    Green Egg Mike, thats the only way we are...and welcome to the forum..
    I was just reaching for the kiil switch..:-)
    How soon do you need the assistance, and there are some flank steak advisors here..
    Basically, the flank is a neck or near the asophogus (sp) in the neck and only one to a bovine.
    Here is a recipe you might like and I will add a addendum to it.
    Serves: 4 to 6[p]2 tablespoons chili powder
    2 teaspoons ground cumin
    2 teaspoons garlic powder
    1/2 teaspoon dried oregano
    1/2 teaspoon dried thyme
    One 1 1/2- to 2-pound flank steak
    Pineapple Salsa
    Preheat the grill to high heat. In a small bowl, combine all the ingredients except the steak; mix well. Rub the seasoning mixture all over the steak.
    Grill the steak for 6 to 8 minutes per side for medium, or until desired doneness. Cut the steak across the grain into thin slices and serve with Pineapple Salsa for a refreshing zest.


    In the BGE, at high heat of 600F to 750F degrees cut the time to 3 minutes to 4 minutes per side, and then close the dome shut the top and close the bottom vents..let it dwell for another 5 to 8 minutes depending on your requirements.. Use a good instant read thermometer for 135 rare, 145 medium 155 medim well..and so forth.
    Good luck..others will be assisting also..And good nite folks..someone turn out the lights!! :-)
    C~W[p][p]

    [ul][li]Recipe source...link[/ul]
  • CajunCajun Posts: 147
    Green Egg Mike,[p]I just Egged a flank steak this weekend and we were thoughly pleased with the hunk of meat.[p]I did a very simple process. Last weekend, I pounded the meat senseless to get it a little more tender. Then I seasoned it with a Cajun seasoning (Tony Chacherie's), then laid on the virgin olive oil. Wrapped in plastic wrap and it sat in the refrigerator for a week. [p]Put it on the grill at 175-200 over misquite for a half hour (we like heavy smoke flavor). Let the temp rise slowly to about 300, which took about a half hour, then turned the steak and cooked it at 300 for 5 or so minutes to brown that side.[p]Came out tender as all get out, and the taste was, well, to be honest, what the BGE is all about[p]See Ya
    Cajun

  • Char-Woody,
    You guys treated me real nice. Thanks for the help. I'm going to give that Flank Steak a try next weekend.
    Green Egg Mike

  • Char-WoodyChar-Woody Posts: 2,642
    Green Egg Mike, Glad you liked the group..many good suggestions for ya. Ask anything you want, at anytime. Some one will give you a basically good answer.
    C~W[p]

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