Flank Steak Methods

omba

Folks ...[p]Marinated the flank steak overnight in a homemade mojo concoction.
Planning the cook soon, so I ran an archive search.
I came up with 3 different recommendations for the cook:
Method #1
Throw steak right on the coals for 1 minute or so per side, then wrap in foil for 15 minutes. It was not clear to me exactly WHERE to leave the steak. Egged or off?
Method #2
Cook at about 450 grid about 5 minutes per side.
Method #3
TRex at 600+ for a couple minutes and rest/sit as usual.[p]Hmmm?
I really love flank steak, and I always used to (pre-Egg days) just broil or Weber. Anyone out there really prefer any particular method? I've never done the hair-dryer-the-ash-and-go thing. Your thoughts/ideas are always appreciated.[p]
I'm just getting ready! :-)[p]Thanks as always,
Peter

BigT

omba,[p]On method #1, Alton Brown foils the steak and rests it off heat. Then he slices and adds the meat w/ juices to his cooked veggies.[p]hth[p]Big T

Celtic Wolf

omba,[p]Rolled Flank Steak Ala Mad Max[p]Ingredients
1 good sized flank steak, butterflied and marinated in olive oil, balsamic vinegar, and herbs de provence. .
3 yellow/orange peppers - roasted and peeled (if you have never done this, see below)
1/3 lb thinly sliced prosciutto
basil
parmesan cheese (canned shaker variety)[p]Procedure
Lay out the marinated butterflied flank steak, cover evenly with a layer of the prosciutto. . spread the roasted peppers along one long edge (they should cover about 1/4 - 1/3 of the steak. .
Sprinkle liberally with the basil and parmesan cheese. . .roll tightly in a log (you may need to use some tooth picks to hold them, i don't). ... Lay them in a pan (i used a big ceramic dish which worked quite well in the egg). ..drizzle some of the left over marinade on them. . . Cook for about 45 minutes at 375 - 400 dome temp for medium. .. Slice them into thin rolls. .makes a nice presentation. .. the
recipe originally calls for them to be served at room temps, we like them warmer. . .your choice.[p]NOTES about butterflied flank steak and roasted peppers
you can ask your butcher to butterfly the flank steak or you can do it yourself. .. lay the flank steak flat, using a long knife to slice the steak into two thin halves by keeping the knife parallel to the cutting board (depending on your pan/dish, you can leave it in one
big flat piece or slice completely through it and have two pieces (two are easier to work with into two small rolls). .. it is also easier to slice through if you put the steak flat in the freezer for about a half an hour so that it is a little 'stiff'. . .[p]if you haven't peeled peppers before, you cut them into flat slices, put them skin side up in the broiler until they are black and burning on top. . .then pull them off and immediately put them into a large zip-lock baggie for at least 15 minutes. .. pull them out
and the skins will peal right off leaving you with lovely soft pepper pieces. ..[p]Herbs de Provence Recipe[p]Ingredients
3 Tbsp dried marjoram
3 Tbsp dried thyme
3 Tbsp dried savory
1 tsp dried basil
1 tsp dried rosemary
1/2 tsp dried sage
1/2 tsp fennel seeds

hayhonker

<p />Celtic Wolf,[p]Yes this is a fantastic recipe![p]

omba

Celtic Wolf,
Thanks for that recipe.
That's my NEXT flank steak ... too late for today. Out of shopping time, and it's already marinated.[p]Any thoughts on a "flat open" cooking method?[p]Thanks again,
Peter

Celtic Wolf

omba,[p] Personally I would not sear a flank steak. Cook it like a brisket only much shorter. This is also a cut that does not lend itself well to rare or medium rare. Flank Steaks should be medium and above.

Eric

Celtic Wolf,
I use the same method but "stuff" with chopped arugalla or spinach and a mix of white cheddar and provolone cheese.[p]

Unknown

The lazy man's method.

Marinade overnight in Wishbone Italian Dressing (WID).
Heat BGE to max temp 700, sear each side for 2 min.
Crank down Temp to 300 leaving flank on BGE, turn flank at 500 and baste. At 300 turn again and baste.
Baste with WID, it will smoke alot because of the oil in the WID, but adds a lot of flavor.
Once at 300 set timer for 3 min.
Take of BGE and wrap in foil and let rest 10 min.
Bias slice thin and enjoy.