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My favorite meal of all
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Have you ever considered doing a reverse sear? You could get it a little closer to medium for those afraid of raw (a little rare, even for me) but still beautifully pink in the center.I've used reverse sear for thicker steaks and even full beef filets with great results.Pittsburgh, PA - 1 LBGE
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xiphoid007 said:Have you ever considered doing a reverse sear? You could get it a little closer to medium for those afraid of raw (a little rare, even for me) but still beautifully pink in the center.I've used reverse sear for thicker steaks and even full beef filets with great results.Re-gasketing America one yard at a time.
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mmmmm flank steak. One of my very favorites (to steal a line from @SGH). One of the beefiest tasting steaks available.Mojo marinated for fajitas. asian style with soy, ginger, garlic, green onions or just S&P. Always awesome.Raleigh NC, Large BGE and KJ Joe Jr.
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fljoemon said:Can you please post a link from where you purchased the knife ..
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH said:fljoemon said:Can you please post a link from where you purchased the knife ..
yeah, that's the site - I knew that $70 price at Amazon was high and I just paid $55.Re-gasketing America one yard at a time. -
Jeremiah said:That's a serious piece of meat! I've never wanted flank steak. Till now.
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Looks delicious. I usually reserve flank steak for stir frying. Very tasty beef when prepared properly.
Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black) -
Jeremiah said:That's a serious piece of meat! I've never wanted flank steak. Till now.Re-gasketing America one yard at a time.
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Here's mine from tonight. This is the only pic I got, meant to take one before I sliced but forgot. The marinade I used was pretty good but I'm def doing this again soon using your recipe. Good cut for the price and the taste was outstanding. I have ordered a Jaccard already in preparation for next time.In Manchester, TNVol For Life!
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Looks good! BTW you have a PM from me.Re-gasketing America one yard at a time.
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thanks! I have another flank in the freezer, will probably cook it next weekend.In Manchester, TNVol For Life!
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That looks positively revolting . Kindly send it over here next time, and I will dispose of it properly#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Geez, that beasty knife makes my new 8 inch victornox breaking knife look wimpy. Wish I went with the 10 inch one. @sgh I recall you saying how to put a wicked edge on. What's your secret?Dunedin, FL
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yzzi said:Geez, that beasty knife makes my new 8 inch victornox breaking knife look wimpy. Wish I went with the 10 inch one. @sgh I recall you saying how to put a wicked edge on. What's your secret?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Nice looking meal Ron! I say meal because I wouldn't need anything with that meat but a fork and even that is optional!Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
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GeorgeS said: Nice looking meal Ron! I say meal because I wouldn't need anything with that meat but a fork and even that is optional!
LOL - me too! I appease my wife and say "sure go ahead and fix me a salad" knowing I will "forget" to touch mine! BTW this was the first meal where I coined the term "head grabber". What I mean is when I start eating and enjoying it so much that whatever in the brain that is supposed to trip the "DO NOT EAT ANY MORE" signal gets blocked! So I have a set safety net measure with my wife that after 2 helping when she sees my eyes start to roll back in my head like a gator that she promises to save me by grabbing my head and if need be yelling RON THAT IS ENOUGH!LOL...BUT TRUE!!!Re-gasketing America one yard at a time. -
+1 knock his horns off and wipe his a** rare
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RRP, looks great! How is the tenderness when it is cooked that rare? Flank can be tough, but I'm guessing you have it down to a science now with the marinade and the Jaccard.
Question on that Jaccard...since you cook this so rare, are you concerned about spreading bacteria from the outside of the meat, inside the meat and then not heating it enough to kill it? I say that realizing there are a lot of risks in life and if you have been eating it this way for many years without and issue, then it likely isn't a major concern. For example, I talk to some people who would never use a wood cutting board because they say the cracks can trap bacteria...okay, fine, I've never had food poisoning from my own food so I'm not really worried about it.
LBGE/Maryland -
KiterTodd said:RRP, looks great! How is the tenderness when it is cooked that rare? Flank can be tough, but I'm guessing you have it down to a science now with the marinade and the Jaccard.
Question on that Jaccard...since you cook this so rare, are you concerned about spreading bacteria from the outside of the meat, inside the meat and then not heating it enough to kill it? I say that realizing there are a lot of risks in life and if you have been eating it this way for many years without and issue, then it likely isn't a major concern. For example, I talk to some people who would never use a wood cutting board because they say the cracks can trap bacteria...okay, fine, I've never had food poisoning from my own food so I'm not really worried about it.
The tenderness is definitely there from the JACCARD! Otherwise you asked many questions and the answers are NO I am not concerned and have been enjoying this recipe this rare for well over 30 years now with never a problem. The only time I had food poisoning was 39 years ago from seafood in a fancy restaurant in SC on our 10th wedding anniversary! Have I built up an immunity? I don't know but BTW I also dry age my own beef sub-primals.Personally I would be more fearful of eating undercooked hamburger (which I do) than my JACCARDed flank steak or any that I JACCARD and eat within 48 hours! Maybe I have been lucky, but now at age 70 I think I have been exposed to many germs. On top of all this health disclosure I have only had one flu shot in my life and that was way back at age 19! LOL Even when fixing raw chicken I am careful, but I sure don't worry that I might die from it by morning.Re-gasketing America one yard at a time. -
RRP said:NPHuskerFL said:Ron I prefer my steak just like this but, to please the Mrs. on larger cuts I have to go Well which brings a tear to my eyes.
In the same boat with you. Kills me to do a nice leg of lamb. Think I figured it out. Direct her side indirect my half. And a nice sear all around -
Nice looking cook. It looks like something from a steak house advertisement.. I'm with you alot people don't give this cut of meat a chance.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Looks great Ron. :-bd I had the same thought as @KiterTodd, but your reasoning makes sense to me.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Wow! Great job Ron. Cooked it to perfection.Large and Small BGECentral, IL
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GeorgeS said:Nice looking meal Ron! I say meal because I wouldn't need anything with that meat but a fork and even that is optional!
I always felt Caveman style was sans fork & knife. Just grab the slab o meat and start ripping bites off with your teeth.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
Zmokin said:GeorgeS said:Nice looking meal Ron! I say meal because I wouldn't need anything with that meat but a fork and even that is optional!
I always felt Caveman style was sans fork & knife. Just grab the slab o meat and start ripping bites off with your teeth.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
I'd have to cook mine a little longer, but thanks for the creative recipe.Dave - Austin, TX
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Terrebandit said:I'd have to cook mine a little longer, but thanks for the creative recipe.Re-gasketing America one yard at a time.
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Looks awesome. I picked up a 2 pack of flanks at Costco and cooked one tonight. One of my favoritesMemphis, TN ----> Chattanooga, TN
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Sign me up coachSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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As usual Ron, you do not disappoint. Another one of your recipes I have permanently bookmarked.GreggLarge BGE Owner since December of 2013!
Marietta, GA
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