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Midweek Flank Steak
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I haven't egged for a bit, but had a chance to this week - an afternoon/evening with no errands to be run or other domestic tasks to be done.
I had a flank steak in the fridge, so I seasoned it up with Santa Maria style rub and let it come up to room temp:
Put it on raised direct around 375, and let it go for about 20 minutes, with some frequent flipping and turning, since there is a hot spot in the back of the egg.
I also dropped it to the lower grate to get a little extra color, then rested for about 10 minutes while one of the sides heated up. Sliced, and we had dinner last night and leftovers to go on our lunch salads for the rest of the week, and maybe flank steak tacos for an easy lunch or dinner this weekend while repainting one of the bedrooms in the house.
Thanks for looking.
I had a flank steak in the fridge, so I seasoned it up with Santa Maria style rub and let it come up to room temp:
Put it on raised direct around 375, and let it go for about 20 minutes, with some frequent flipping and turning, since there is a hot spot in the back of the egg.
I also dropped it to the lower grate to get a little extra color, then rested for about 10 minutes while one of the sides heated up. Sliced, and we had dinner last night and leftovers to go on our lunch salads for the rest of the week, and maybe flank steak tacos for an easy lunch or dinner this weekend while repainting one of the bedrooms in the house.
Thanks for looking.
LBGE
Pikesville, MD
Comments
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Looks good. Next time gives this a try. Season and then go low, hot and fast. Get some good crust on both sides and you have a wonderful med rare. Maybe you don't like med rare. If so, never mind :0Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Thanks, I've done this before and I'll definitely do it again! This time my daughter wanted to help in the kitchen and with the egg, so I went with a more forgiving method, in case we were in the kitchen longer than expected.4Runner said:Looks good. Next time gives this a try. Season and then go low, hot and fast. Get some good crust on both sides and you have a wonderful med rare. Maybe you don't like med rare. If so, never mind :0
LBGE
Pikesville, MD
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