Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Flank Steak

Options
Bigsmoke
Bigsmoke Posts: 30
edited November -1 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.
· Share on FacebookShare on Twitter

Comments

  • JSlot
    JSlot Posts: 1,218
    Options
    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
    · Share on FacebookShare on Twitter
  • Bigsmoke
    Bigsmoke Posts: 30
    Options
    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!

    · Share on FacebookShare on Twitter

Categories