Flank steak question

drbrjb01

Hey all, I thought i would try a flank steak and I have a friend that said I should marinate it in Coke or Dr Pepper for a day or so before I cook it...has anyone done this and how did you like it? I am assuming I can then just do it like a normal steak on the Egg...right?

walrusegger

I've never done soda, but terriyaki is great with flank steak. I use Mr. Yoshidas and yes, cook it like a steak. I love flank so much on the egg, I seldom do "regular" steaks (ribeye, NY, filet) anymore.

highpress

I love flank so much on the egg, I seldom do "regular" steaks (ribeye, NY, filet) anymore.

WOW. I love flank steaks on the egg... but I can tell you it doesn't compares ot a nice fat 1.5"-2" ribeye... Maybe i need to try your flank steaks!

walrusegger

Oh, don't get me wrong, I still love some ribeyes. In fact, I just cut up a 16+ pounder last night to take on my annual golf trip that I leave today for!

Mickey

I do not play golf but can now see a reason to learn :laugh:

highpress

Those steaks look HUGE! Man, i thought i could eat a steak but i don't think i could touch one of those monsters. They look like 3-4" thick. Are they cooked like a roast?

walrusegger

No, I cut those quartered pieces into thirds. Got 12 nice 1.25-1.5 steaks out of it. Unfortunately they won't be egged (Webbered!), but I bet they will be good!

LoneStarEgg

I use a package of Lawry's meat marinade mix. Mix the marinade per the package and add a can of Rotel tomato & green chilies. I like to let it marinade for 6 to 8 hours, but a few hours works Ok too.

Smokin' Stogies

If you are looking for an alternative, I have used this marinade on Flank Steak for the past 30 years.

1/3 cup vegetable oil
2/3 cup olive oil
1/4 cup red wine vinegar
1/4 cup lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
1 teaspoon sugar
1 teaspoon dried thyme

Lightly diamond score both sides of the steak, mix all ingredient and marinade in fridge for 24 to 48 hours. Flip every eight hours or so.

I get rave reviews everytime I do this for picnics or parties and cook it to a mid rare every time, about 4 to 5 minutes per side on a 400* direct. Cut on the diagonal across the grain. If there are any leftovers, they make a great sandwich or steak ceasar salad.

TheDirtyBurger

I have never heard of the POP marinade, but sounds promising. Let it get the flavor, maybe add some seasoning afterwards. I am a huge fan of the lawrys pre-made marinades. All I have had have been awesome.