flank steak

Unknown

any recommendations for time and temp on flank steak?

Jupiter Jim

I just did my first one last week on my Mini. (Piglet)
Coated with EVOO, S&P.
Got her up to 400 and pulled it at 130 internal temp, rested for about 10 minutes.
It was sooooo good.
Thanks to Pork Butt Mike for the steak.
Jupiter Jim

Richard Fl

375-425F fast, pull around 135F. Marinate your choice, I like Italian salad dressing or an oriental soy marinade.

Beef, Steak, Flank, Afterparty Waldorf '07, Hayhonker

I hope anyone who tries this has good luck and enjoys it.Afterparty Flank Steak


INGREDIENTS:
1-2 Flank Steaks
1/2 cup Olive Oil
1/4 cup Lo-Sodium Soy Sauce
1/3 cup Red Wine Vinegar
2 Tbs Worcestershire Sauce
1 Tbs Odwalla Carrot Juice
1 Tbs Key Lime Juice
1 Tbs Dijon Mustard
1 Tbs Minced Garlic
1 tsp Ground Black Pepper




Preparation
1 Put the steaks into a large ziplock bag.
2 Mix everything else together and pour over the steaks.
3 Get out as much air as you can and put the whole bag in the bottom of your fridge.
4 The ones I brought to Waldorf started marinating Thursday morning so that was 2 ½ days. I ate one of the leftovers tonight and it was even more tender after 6 ½ days. I’m sure there’s a limit so be your own judge…
Cooking
1 Get your egg hot. 450+ will be worth it.
2 Pull the steak out of the bag letting the marinade drip off. There’s a lot of oil in there. The last thing you want to do is throw a steak dripping with oil onto a hot fire! (SEE BELOW)
3 Put the steak on the grate and close the lid for 2-3 minutes.
4 Carefully open the egg and flip the steak. Close for 2-3 more minutes based on how charred it got on the 1st side.
5 Now, you want to check both sides of the steak and put the least charred side down and close the draft door.
6 Start checking for an internal temp of 140 in the thickest part of the steak.
7 When it gets there, pull it off, (optional)give a LIGHT dusting of your favorite beef rub Slice against the grain at an angle and serve to the hungry masses lurking about.


Recipe Type
Beef, Main Dish

Recipe Source
Source: BGE Waldorf '07, Hayhonker

Burnt Knuckle

I'm making Fajita's Tonight! Yeah, I would say about 400 and 7 minutes a side for medium rare.

Unknown

I use a pretty hot fire, 400° dome or so. It's hard to cook by time alone as the thickness and amount of turning (and rotating on the grate) is different on each one. If you have an instant thermometer use it to tell doneness. Because of their thinness, (and the fact you are cooking close to a hot fire, I remove to a platter to take their temperature.

Usually my cooks are less than 10 minutes, but that is just a guess.

Unknown

had this several times now....awesome!
I have used the same marinade on roast beef too....mmmm good! Thanks! :woohoo: