Flank steak happy time

Buckwoody Egger

https://www.americastestkitchen.com/cooksillustrated/articles/8030-how-to-cook-flank-steak

This article was in Cook’s Illustrated and piqued my interest for a new flank strategy. They didn’t share temps but I guessed this was for gassers or a response to avoid “egg is at 550+ so only the meat is in the egg and it’s on a sear level”. That appeals to me as we are often shooting for multiple items in the egg simultaneously. So went with 400-450ish grid level. 

Key notes:
* sugar and salt 1:1 an hour ahead
* quartering the flank gives you increased mobility mid-cook
* flipping every couple minutes is “micromanagement approval”
* pull pieces as they hit 130 individually
* hit the top with Montreal seasoning for the rest period

Really happy with the results. So soft and a tangible crust. Happy Egging!  We grilled through the same random strong winds you saw on the Masters coverage today. 

Botch

That’s becoming one of my favorite cuts, both for grilling and stir-frying.  Excellent cook!  

RRP

Botch said:

That’s becoming one of my favorite cuts, both for grilling and stir-frying.  Excellent cook!  

Botch said:

That’s becoming one of my favorite cuts, both for grilling and stir-frying.  Excellent cook!  

Thanks, bud….that cut has been the meat of my favorite dish I I have fixed for myself for MY BIRTHDAY meal for over 20 years now. Though my recipe has a helluva lot more involved!

Stormbringer

Interesting approach, the technique is how I cook ribeye steaks (that don't need reverse sear) in the MMX. I looked at the picture, I've achieved the result on the left (browned) without needing sugar. Not tried it with flank steak though, so I will with two flank steaks, one with and without the sugar, and see what the difference is in terms of colour.

Could you taste the sugars? Did they add anything to the texture?

Buckwoody Egger

Well looking back at the article noticed I forgot the second application of sugar!  And I just did a shake of Montreal seasoning instead of butter.  We were very happy with the level of seasoning. Browning hasn’t been a problem but it’s usually a higher temp. 

Here is a pic from a year ago where the flank was browned with just badia fajita seasoning probably (no sugar).  I halved it for convenience in a multiple items cook at a temp probably lower than a sear 550. Kind of neat to see I was halfway there before seeing the article and forgot. 

It was good flank but I think the sugar gave a “better textured crust sooner” which lets you avoid overcooking the interior. I am usually pretty on top of temps with the thermapen so my guess is they both would have been pulled at 130 and the recent cook was better.  Plenty of subjectivity in the mix but will probably add to the arsenal.  If I remember!