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FLANK STEAK - Setup ....
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ChristinaSunshine
Posts: 87
hey y'all - i love all the ideas for marinades and ideas for a flank steak, but i'm now at the set up stage. i'm not a fan of medium flank steak - like mine a little alive in the middle (so to speak). good, crispy outside ... med rare inside. ideas for a set up and temps would be oh. so. appreciated.
gracias
gracias
Comments
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I use my spider to get it down low and get some good crust and color on surface and maintain a med rare center.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
@4Runner - thank you ... and set up on the egg? temp wise?
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I cooked Flank a couple nights ago and it turned out extremely well. I cooked it direct at 250 and pulled it when the internal temp was 125. I brought the Egg temp up to about 550-600 and did a reverse sear to get the outside crispy. Pulled it when internal temp hit 135 and let it rest for about 5 minutes before cutting it. I marinated it in half soy sauce and half water for 24 hours. Delicious!!!
LBGE - 2/12/2015
Chesapeake, VA
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how long was the first cook?
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I go direct fast and hot... 600+ till 125 or so... Should only take a few minutes a side.
http://eggheadforum.com/discussion/1172179/flank-steak-asian-style#latest
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Flank steak is one of our family favorites. Since it is not a very thick cut, this method works great! Marinate overnight or as long as you can. We prefer some kind of teriyaki marinade. I also use a meat tenderizer to poke a bunch of holes in it. Preheat the grill to 400+, not raised. I always use my CI grid. Make sure the grid is well oiled. Cook two minutes a side, flip, reposition, flip and continue until you get an internal temp of 130ish. Pull, rest, slice across the grain. Perfection!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Not sure of temp...doesn't matter that much as it is just hot. I don't use a lot of lump since I'm down low and it is a quick cook. I do flip several times...once I like the crust and color I just pull and rest. Worst case is, it is too rare for the wife. Oh well.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Def go hot n fast... Caveman even to keep the center reddish pink.
Not sure about a marinade; but I'm itching to try the Green Lightning marinade on a piece of beefMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
@4Runner
"too rare" and "worst" should not be used in the same sentence ... at least not in my abode!
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agreed!Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
@hapster
Thank you, sir! (yes, stalking you on all SM aves works! haha) -
We just use Montreal Steak or sometimes the Taco Bell Fajita marinade... (doctored of course... ) depending on what we are making...
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LOL... Like my pop used to say; "I'm like horseshit, I'm everywhere"ChristinaSunshine said:@hapster
Thank you, sir! (yes, stalking you on all SM aves works! haha)MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Direct. Hot and fast. Here is a post I did a few weeks back with a link to my wife's blog. Enjoy. http://eggheadforum.com/discussion/1178453/simple-citrus-marinated-flank-steak#latest
LBGE Atlanta, GA
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THANKS GUYS! it was yummy!
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