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Flank Steak

BigsmokeBigsmoke Posts: 30
edited 5:34AM in EggHead Forum
Got a Flank marinating, waiting to be Egged. I really would like to take time in cooking it vs. fast. Not big on charring such a thin cut, plus it doesn't leave much time for me to marinate. Whatever suggestions the hierarchy has, would be most appreciated.

Comments

  • JSlotJSlot Posts: 1,218
    Flank steak should be cooked quickly due to the leanness, BS. Cooking at lower temps for longer time will dry it out unless you wrap it in bacon or something that will self-baste it.[p]Jim
  • BigsmokeBigsmoke Posts: 30
    JSlot,[p]Good point JS, and well taken. In fact, I just got through demolishing my 1.5 lbs. without a trace remaining. Even sopped up the juice with a cathead biscuit. I tried it at 500, 2-2-5, then covered in foil for another 5. PERFECT! Rare to medium rare. As tender as I had hoped and a perfect companion to an ice cold MillerLite. [p]Here's to Another Eggtabulous Evening!

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