Flank Steak "No Burn" Suggestions?

Big Murth

Grilling a flank steak tonight (1.5lb??), maybe on the mini -- or maybe on the Large. Awfully thin cut to lay over the fires of heaven on earth, and would love to hear from ye and any recommendations based on personal experience......1/1/2???
Great Game, eh???
Thanks!
Big Murth

Marv

Big Murth, Flank steak is a pretty tuff cut of meat and is good cut thin and quick cooked for fahhitas or such dish.
Grilling or indirect cooking will still be tough but you could chop it after cooking and use it in dishes that way if you just had to egg something and had nothing else to cook. Try marinading it with some acid type stuff (acid helps to break down the tissues) for at least 24 hrs.[p]Marv

Zip

Big Murth,
Very simple to make and I don't use any tenderizer other than a 10" CI frying pan. I pound it between two pieces of heavy plastic with the skillet, then lightly score it with a crosshatch pattern. Season with salt and pepper and let sit out until the grill is ready. Get the cooker up to 500º - 600º dome and let it stabilize and heat up the cooker. Put on grill for about four minutes a side and take off and drizzle with a little fresh lime juice. Wrap up with foil and allow to rest for about ten minutes. Slice across the grain into thin slices. [p]
The rest period after the cook is very important to allow it to be tender and juicy. Also key to this is not to overcook. This will make some pretty good fajitas or a great steak sandwich on a crusty baguette with a little horseradish sauce.[p]HTH,
Ashley

Big Murth

Big Murth,
Hey Zip and Marv......thanks for the word! I like my beef on the rare/medium side...so I'm not sure I'll go 4/4/10, or even drop it on a hot pan---but perhaps just zap it on both sides for about 2 minutes and then dwell it for another two. No time for a 24 marinade either, but will probably throw some Montreal Steak Seasoning rub on it and spray it with olio d' oliva and/or some red wine vinegar. I won't starve!
Gracias amigos,
Big Murth

Mike Oelrich

Big Murth,[p] I did a flank steak last night for fajitas. It was about 2 pounds worth. Marinated all day in a mostly vinegar fajita marinade, then cooked it at 700-1000º in the large BGE 3-3-2 -- took it off the egg and let it rest on the cutting board for about 5 minutes. The thin end was medium, the thick end was medium rare.[p]MikeO

Big Murth

MikeO,[p]My wife informs me that she's already got some teriyaki action on that slab.............still should be all good. Thanks for the info re: times 'n temps.
Big Murth