flank steak

Mark Backer

anybody got a time and temp for a 1.5 pound flank steak?

fishlessman

Mark Backer, seen it done on tv, 2 min per side directly on red hot coals, then wrap in foil for 10 min/ on a plate. i drop full lamb roasts in the fire, i think it may be good for a flank steak too.

mad max beyond eggdome

Mark Backer,
if you just want to grill the whole thing, try a marinade of olive oil/balsamic vinager/herbs (italian salad dressing works great too), through in a splash of wiskey or bourbon for some added flavor. .. .[p]this is one piece of meat i don't like to let 'dwell', as i think it makes it turn out mushy. . .[p]i'd run the egg up to 450 - 500 degrees, through the meat on direct, let it go about 5 - 7 minutes per side for medium/medium rare. . .slice it real thin on the diagonal for tender slices. . .[p]its a nice piece of meat (tough, but nice when sliced thin). . ..

Unknown

Mark Backer, I marinate mine overnite in worchester, soy, minced garlic. Cook it like any other steak. Sear for 3-4 minutes per side and let it dwell for another 5 mins. Pull at 140 internal. Wrap it and let it sit for 15-20 mins. Slice and uuummm uummmm good.

Mark Backer

Mark Backer,[p]Thanks everybody. I made one a couple of months ago, but now that I have my egg leggs as it were, I wanted to see if there was any big fancier way. Ultimately, max's is the way we've done it and like quite a bit.[p]Thanks max and tell the daughter we say hey!!

The Naked Whiz

Mark Backer,
You might want to try what fishlessman suggests and do them straight on the coals. If you want to check out some instructions, see Alton Brown's episode "Raising The Steaks" on foodtv.com.[p]TNW

Unknown

Mark Backer, you can't do in the Egg...it's too small. Whatcha gotta do is boil it in some water and use the broth to make you some au jus when you cook a prime rib...LOL

Mark Backer

Chet,[p]Now that IS funny. I think my wife just wants me to be able to make a good flank steak. I asked if she rolled it like mad max, but she didn't. [p]Lazy broad.[p](just kidding, ladies. She lurks out here more than I do).

Unknown

Mark Backer, you betta hope she not lurkin now or your in deep ____, well you know. The little piece of hot coals between the toes will be nuttin compared to a _____ well you know...

PG

Mark Backer, I do the same as Slicktop but use worchester,soy sauce,minced garlic,a little lime juice and some burbon. I cook hot and fast flipping every 4 mins with no dwell and pull at 135 and let rest for 5 mins or so. I have found that most all the flank steaks I buy are thinner on one end thus giving you one end a little more done than the other for the more medium to well done people.....Page

Wonderful Wino

I thought I'd chime in on this one. Flank steak is a weekly meal in my house and I do it basically the same way and temps. The only difference is that I rub some Montreal Steak Seasoning into the steak and then marinate it in about 1/3 cup of Italian Dressing and a tablespoon of balsamic vinegar. Marinate it for about two hours and cook at 450-500 for 2-3 minutes a side. Then close all the vents for another 3 minutes per side. Let stand for 5 minutes [p]We had one for dinner tonight and turned out great.

Mark Backer

Wonderful Wino,[p]we ended up doing an olive oil and raging river flank at 425ish for about 4 minutes per side and 90 seconds with the vents closed.[p]Medium in 2/3 and medium well (for her pleasure) in the other 1/3. Combined with the wife's hasp wraps, a little bernaise sauce and some twice baked potatoes, and we were in dinner heaven.

mollyshark

Mark Backer,[p]You have a wonderful bearnaise recipe? Send it to me, will ya?[p]mSharchze

BluesnBBQ

Another good marinade for flank steak is tequila, olive oil, garlic, salt, pepper, cumin and jalopeno (or another spicy chile, chopped fine).[p]If you're going to use that marinade, you might as well serve it with peppers, onions, salsa, sour cream and soft tortillas and make fajitas out of it.

Eggsellent

BluesnBBQ,
Count me in! That sounds GREAT! I can almost taste the Margaritas now.

tmEGGer

Mark Backer,[p]Try smoking it with a good rub, such as Dizzy Pig Cow Lick. It comes out so tender and delicious. I like to smoke it, chill it, slice thin on the bias, then serve a few slices fanned out on a bed of wilted greens (Mesclun or other salad greens with a little olive oil, salt, pepper in a skillet until wilted) and drizzled with a good extra virgin olive oil. That way makes a great appetizer that you can prep a few days ahead of a dinner party. I have even smoked the flank steak, vacuum sealed it and frozen it and it thawed to do the above.[p]Enjoy,
NutmEGGer