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Help cooking an 8 lb flank steak!

Smokemout
Smokemout Posts: 4
edited November -0001 in EggHead Forum
I have a big 8 pound flank steak I am going to marinade overnight and cook up tomorrow for the crowd. Never done one this big.

Any ideas on temp and timing to cook it medium rare?

Thanks
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Comments

  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    Could answer if you would consider cutting that monster into 8 one pounders :S

    Didn't know they grew that large :blush:
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  • dugdbug
    dugdbug Posts: 244
    Sorry I'm not your guy. I am 7 threads down ruining a piece of sirloin :laugh:
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  • smbishop
    smbishop Posts: 3,061
    Flank steak is my family's favorite. Never heard of an 8 pounder!

    Marinate, raise the grid, cook direct at 400, flip, check check the temp, and pull at your desired temp...
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • transversal
    transversal Posts: 719
    Me either, DOW. Never saw one that big.
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  • Grillin Guy
    Grillin Guy Posts: 303
    EIGHT POUNDS? Would you mind taking a picture of that thing?
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  • BarManBean
    BarManBean Posts: 129
    I cooked one up the other weekend on a Weber Smokey Joe (just got my egg on tuesday!)

    It was a lot smaller (about two pounds), but I marinated it overnight, started a full chimney of charcoal (a lot of charcoal for such a little grill) and seared the steak as much as possible...maybe 5-6 minutes each side. The grate was only 2" or so from the coals.

    I'm not sure how this translates into egg-cooking temperatures...maybe 500 or so? The important thing with flank steak is not to overcook it. I would NOT go above medium rare. Also, the overnight marinade is key...make sure you have something acidic in there, I used a good amount of fresh lime juice, olive oil, cumin, chili powder, cayenne, cilantro, and fresh garlic. Turned out very delicious.

    Good luck with such a huge piece of meat, I'm sure it will turn out great!
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    HERE is the last flank steak I did. Hot and fast! I cut these into smaller steaks so that they were more uniform in thickness, this let them cook more evenly and to give a little more surface area for the marinade to soak into. I am cooking flanks again this weekend. I hope you post your cook,

    Blair

     
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  • winemaker ron
    winemaker ron Posts: 42
    I get the butcher to run them thru the tenderizer then marinate.Cook raised direct about 400. 8 pounds? That must have been one huge cow?
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    I was talking to my BIL who raises Black Angus and he says that flank steak is one of the cuts that is still good from older animals, that might explainn the size. :)

    Blair

     
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