First flank steak......

jbrodie

I did check the archives but was not sure if I should lay it out flat or fold it back up and tie it. It weighs just over 2# and is only about 1'' thick in the middle. It seems that some of the recommended sear temps and times are a little high and long. I am marinating it in a garlic and lime marinade. I thought I would seek a little more info on temps and times, thanks in advance, Jim.

mad max beyond eggdome

jbrodie,
flank steak is the one steak that i don't think benefits from the high temp sear and then dwell. ...i tried it once, and i just found the meat to be mushy. .. when i do a whole marinaded flank steak, i typically just grill it direct at around 450 degrees dome temp for about 5 - 8 minutes per side, or until its done to my liking....then i thin slice it at an angle against the grain to get the most tender slices possible....all this IMHO. . .

Kris in Fl

Hi jbrodie,[p]I always do my flanks quick – about 5 minutes max for the cook.[p]I get the BGE up to 6-700* then 30 seconds 1st side, flip for 30 seconds 2nd side, then flip again for 30 seconds 1st side (turning meat to get cross grill marks) then final flip of 30 seconds on 2nd side (again turning meat for cross grill marks). Then I shut everything down for a 3 minute dwell.
It comes out juicy, tender, & medium rare every time [p]Enjoy~
Kris