Flank steak...suggestions?

itsmce

I picked up what I THINK is a nice looking flank steak this morning. I don't plan to cook it until tomorrow. Surely someone here will have some suggestions as to recipe and/or technique. 

Ready...go!

nolaegghead

Marinate, grill to MR on a hot direct fire, cut against the grain, build fajitas.

bgebrent

Marinated is my go to for flank. Here's a solid recipe.  I usually have larger cuts which take closer to 18 minutes to cook.  Slice kinda thin (1/4") slices against the grain.

http://www.food.com/recipe/marinated-flank-steak-18902

jpakma

Made this recipe Sunday night. Cooked at relatively high temp for about 3min side and then closed the vents off and let it sit for another 3min. Excellent but you need time for the marinade 

http://www.epicurious.com/recipes/food/views/grilled-flank-steak-with-rosemary-731

fishepa

nolaegghead said:

Marinate, grill to MR on a hot direct fire, cut against the grain, build fajitas.

Yup. Flank steak is my go to for fajitas. 

Smokinpig

We use this recipe a lot. http://beachblanketbacon.com/2015/03/17/citrus-marinated-flank-steak-big-green-egg/

tarheelmatt

Mongolian beef!  Pull the wok out!

itsmce

Thanks for the advice. 
I'm a fan of rosemary so I have mixed up the Epicurean marinade recipe. Will add the beef to the marinade in the morning and I will look forward to a good dinner tomorrow night. 

northGAcock

All of these look like very tasty marinades.  Might I suggest that you add some pineapple juice to any of them. It will provide great flavor.....and the sugars will carmalize for added char. love the flank.

nolaegghead

Canned pineapple juice if you're marinating a long time.  Enzymes in fresh may turn the meat mushy and weird on the outside.

HellrodKC

Here's a favorite of mine. Can be done inside in the oven or indirect on the egg. Could probably grill direct to desired temp but I haven't tried

http://www.recipe.com/stuffed-flank-steak/

RRP

This is my favorite meal of all!

RRP’s London Broil

Background & Disclaimer: Over 30 years ago someone shared this basic recipe with my wife, Pat. We have no idea of the origin – hence no credit can be given. On the other hand I have tweaked it over the years and have adapted it to grilling on the Big Green Egg.  To this very day it is my favorite meal and I reserve it for my birthday meal plus a couple other special occasion celebrations each year.

Needed:

1 flank steak around 1.25 to 2 pounds

2 T garlic infused EVOO

3 t dried chopped parsley flakes

3 or 4 fresh garlic cloves chopped fine

½ t salt

2 t lemon juice

¼ t fresh ground pepper (12 grinds)

Using a sharp knife trim any excess fat. Scrape off the fine membrane on the one side. Rinse under cold running water and then dry. Option here: I use a Jaccard to assure my flank steak is tender. Combine the above ingredients, and mix well. Lay meat on a piece of Saran wrap and spread the mixture evenly on both sides. Since a flank steak has a strong grain pattern to it with a stringy texture I work the mixture into the meat using the backside of a spoon. Finish wrapping with more Saran wrap and then seal tightly in a food safe plastic bag compressing out air. Refrigerate for at least 24 hours, though 30 is better and 48 is best and do not disturb it!

Next day:

Sauté 8 oz of sliced white button mushrooms in 1/3 stick of real butter and salt to taste and sit aside, but do not drain! (BTW lately the sliced mushrooms are thicker than they used to be so I find they work with this meal better when further sliced in half while still raw.)

In a saucepan create the following au jus:

2 T Heinz Chili Sauce

a pinch of marjoram

a pinch of thyme

a generous pinch of hickory smoked salt

2 generous dashes of Tabasco

2 generous dashes of Worcestershire

5 oz of Burgundy

1 beef bouillon cube

2 oz of water

sprinkle of salt and fresh ground pepper

Mix these ingredients well and add several slices of onions, broken apart and left as rings or cut in half. Simmer the pot until it starts the fine bubble stage. At this point add the mushrooms and their liquid and stir well. This can be done in advance, left to cool and refrigerate until time to reheat and serve with the meal.

Grilling the meat:

Flank steak is thin and if overcooked it will become tough very quickly. 

Remove meat from refrigerator and place on counter for at least 2 hours before grilling time.

Fire up your BGE and stabilize at 650 to 700 degrees dome as you will be grilling direct. Unwrap the meat and quickly place on the grill for a mere 2 minutes for first side, flip for 2 more minutes and  remove the meat as the cooking is done!

Quickly cut the meat across the grain in thin strips of ¼” to 3/8” slices. Prepare the plates with meat and garnish with the warm au jus/mushroom mixture. We love this meal with mashed potatoes also garnished with the mixture.

* * * * * *

I just hope you enjoy this recipe as much as we do. BTW I love any leftovers just cold and eaten over the kitchen sink the next day!    Ron Pratt, aka RRP in Dunlap, IL

volfan1

All of these look great, and I'll have to try some of them. This is our go to for flank steak.  http://www.foodnetwork.com/recipes/emeril-lagasse/grilled-marinated-flank-steaks-recipe.html

It's outstanding but don't let it marinate for more than 4 hours.

Eggscuses

This is my go to for flank steak, also works excellent with venison backstraps.

westernbbq

tenderize it with a sharp knife or fork. Dont worry about drying it out. Itll be fine.  Soak it in teriaki sauce amd chopped 1/4" or so green onion stalks overnight.  

Sear over a hot fire, 1 min, rotate wait one minute, flip, wait one more minute, then rotate, wait another minute.  Remove from direct and put in pan on grill and cook until desired temperature is achieved.  Be sure to slice against the grain...m

itsmce

It turned out pretty good. Cooked between 400 and 450 to 137, rest, slice.

jpakma

Looks great!