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Thoughts on Flank Steak?

I'm trying to re-create the fajitas done at Pappasito's, I'm almost certain they use flank steak versus skirt.  I'm putting my theory to the test this evening and cooking a 1.3 pound flank about 3/4 inches thick.  I'm looking to cook it medium.

What temp/time should I aim for?  Also, would you recommend raised grate direct, raised grate with CI griddle or lowered CI grate?
Transplanted from Austin, Texas to Medina, Ohio

Comments

  • Charlie tunaCharlie tuna Posts: 2,191
    Flank steak has to be cooked on the rare side and sliced thin.  I usually marinate it with a soy-pineapple type marinade, then cook it hot- and fast, on the rare side and serve it over yellow rice. 
  • they use flank. are you going to sear it in butter in a skillet after like they do? I would sear hot and lowered until like rare. Let rest, super hot skillet with onions and butter. this is if you are after Papasitios recipe
    1- LGBE
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  • TEggSunTEggSun Posts: 244
    edited June 2013
    @The Cen-Tex Smoker, I didn't see your suggestion of the butter skillet before my cook, so I now have and excuse to cook flank again tonight.  I forgot how much I like it, and it is so much better on the Egg than my Weber gasser.
    Transplanted from Austin, Texas to Medina, Ohio

  • TEggSunTEggSun Posts: 244
    http://eggheadforum.com/profile/41288/The Cen-Tex Smoker
    Flank steak has to be cooked on the rare side and sliced thin.  I usually marinate it with a soy-pineapple type marinade, then cook it hot- and fast, on the rare side and serve it over yellow rice. 
    I think I'm going to try it with the pineapple/soy marinade and finish it on the butter skillet like Cen-Tex suggested.  I'm thinking that should nail it down.  
    Transplanted from Austin, Texas to Medina, Ohio

  • Little StevenLittle Steven Posts: 28,817
    they use flank. are you going to sear it in butter in a skillet after like they do? I would sear hot and lowered until like rare. Let rest, super hot skillet with onions and butter. this is if you are after Papasitios recipe

    How hot would you sear it...like this?


    image 

    imageimage 
      

    Steve 

    Caledon, ON

     

  • TEggSunTEggSun Posts: 244
    Wow....looks great, @Richard_Fl.  I am eagerly awaiting Hatch season so I can roast my own again.  They didn't last me through the winter this year.

    Great looking cook.
    Transplanted from Austin, Texas to Medina, Ohio

  • TEggSunTEggSun Posts: 244
    @Little_Steven - how long did you cook per side at that temp?  I noticed the hatched sear marks, so you were obviously turning as well.  
    Transplanted from Austin, Texas to Medina, Ohio

  • Little StevenLittle Steven Posts: 28,817
    Maybe 15 seconds, turn, flip and turn for a total of a minute. Be very careful at temps like this.

    Steve 

    Caledon, ON

     

  • CaptainRedneckCaptainRedneck Posts: 6
    edited June 2013
    Here is the Pappasitos recipe I found on another forum a few months ago.  The person who posted it said they worked there a few years.  Just combine ingredients and put in zip lock bag to marinate.

    1 cup pineaple juice (good stuff).
    1/2 cup soy sauce
    4 fresh squeezed limes
    1/4 cup fresh cilantro
    1 jalepono
    1/3 cup onions
    1/3 cup water.
    Cumin
    Salt
    Pepper


  • fljoemonfljoemon Posts: 755

    A Google search revealed this ....

    Pappasito’s Fajita Steak Marinade

    Ingredients:

    1.75-2 lb flank steak

    Marinade:

    • 1 cup pineapple juice
    • 2/3 cup soy sauce
    • 1/3 cup water

    1). Combine marinade ingredients with flank steak in a ziplock bag and allow to marinade for at LEAST 5-6 hours, but not overnight.

    2). Preheat a grill over medium-high heat. Cook steak for 8-10 minutes on each side for medium to medium-well. Slice into thin strips and serve.

    LBGE & Mini
    Orlando, FL
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