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Flank Steak
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loveTheEgg
Posts: 573
Comments
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I generally just cook it at ~500 3-5 minutes/side (depending on thickness) to mid-rare to medium.
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Thank u! We like MED rare so I'll do it about 8 min each side.Brandon, MS
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loveTheEgg said:Thank u! We like MED rare so I'll do it about 8 min each side.
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I did one earlier today for about 5 mins a side @ 500 deg and I had medium for the thinner part and medium rare for the thicker part.Large and MiniMax Egg, 28" Blackstone Griddle
Franklin (South East), Va -
The one I'm doing tonight will go on a 650 to 700 fire for merely 2 and 2.Re-gasketing America one yard at a time.
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Is that direct or indirect guys?A Lonely Single Large Egg
North Shore of Massachusetts -
Mine was direct
Large and MiniMax Egg, 28" Blackstone Griddle
Franklin (South East), Va -
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Cooked perfect med well but was way to tuff for me! Hated it!
Thanks for the repliesBrandon, MS -
loveTheEgg said:Cooked perfect med well but was way to tuff for me! Hated it!
Thanks for the replies- Slice it quite thinly, against the grain, and a bit diagonally. The thin slicing, especially, will help.
- I don't always marinate, and on my most recent cook did not, and I loved it anyway, and didn't find it terribly tough. But marinating overnight can make it a bit less tough. I often use a home-made teriyaki-style mix of tamari, honey, fresh ginger, dry mustard, and roasted sesame oil.
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Bookmarked this one...got a flank steak in the fridge, ready to hit the marinade this evening.
Thanks folks !!Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
I was going to start a separate thread, but no need. This was my flank steak from last night egged after a 54 hour rest in a concoction of garlic, parsley flakes, garlic flavored EVOO, salt and lemon juice. This is my favorite beef meal!
Re-gasketing America one yard at a time. -
That's a great looking steak Ron. I've had trouble finding ones that thick around here. Where did you find that one?
Large and Small BGECentral, IL -
saluki2007 said:That's a great looking steak Ron. I've had trouble finding ones that thick around here. Where did you find that one?Re-gasketing America one yard at a time.
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last one i did was sousvide 121f for 3.75 hours, then quick sear at 750 down low. pretty darn goodfukahwee maineyou can lead a fish to water but you can not make him drink it
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RRP said:I was going to start a separate thread, but no need. This was my flank steak from last night egged after a 54 hour rest in a concoction of garlic, parsley flakes, garlic flavored EVOO, salt and lemon juice. This is my favorite beef meal!Charlotte, Michigan XL BGE
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RRP said:I was going to start a separate thread, but no need. This was my flank steak from last night egged after a 54 hour rest in a concoction of garlic, parsley flakes, garlic flavored EVOO, salt and lemon juice. This is my favorite beef meal!
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. -
onedbguru said:I generally just cook it at ~500 3-5 minutes/side (depending on thickness) to mid-rare to medium.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
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