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Vietnamese Flank Steak
I don't know if this really is very Vietnamese or not, but it sure was tasty, a recipe of Melissa Clark's on the NY Times Cooking section. Flank steak marinated in fish sauce, lime juice, lime zest, dark brown sugar, garlic and jalapeño. Some of the marinade also saved separately from the meat as a dressing for a salad of cucumbers, radishes and scallions. It was really good!
In the sliced photos, the meat looks more rare in the photo than it was. It was all cooked, not raw in the middle like some of it looks in the picture, but a perfect medium rare, just the way I like it. I don't always get it right, but this time it all worked out.
Comments
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Nailed the temp. Love a good flank steak!
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Perfect cook on that flank. Delicious!
DFW - 1 LGBE & Happy to Adopt More... -
These are my kinda flavors! Love it.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
looks effin fantastic!!
______________________________________________I love lamp.. -
Nice!! I know what I'm cooking in the near future. Thank you for sharing.
Maybe your purpose in life is only to serve as an example for others? - LPL
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Very well could be the best looking Flank Steak I have ever seen!
The Crust/Char is fantastic!
Thank you,DarianGalveston Texas -
That looks wonderful! I love the marinade components. Great job.
Sandy Springs & Dawsonville Ga -
Who cares about the vietnamese, (recipe not the fine folks), that looks and sounds outstanding. Great work right there.
Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Can't go wrong with a Melissa Clark recipe -- she knows her stuff and does a good job grilling, too.
Thx for the great post and tip! And here's a link to her recipe if anyone is so inclined!
https://cooking.nytimes.com/recipes/1015080-vietnamese-steak-with-cucumber-salad
It's a 302 thing . . . -
MANY thanks for all of the kind comments!
I wonder, do any of you do a reverse sear with flank steak? When I put it on the grill, it never seems quite thick enough to be worth it, but I bet I cooked this at least 4 minutes a side at around 500°, and somehow when flank steaks cook, they seem to bunch up and get thicker, and unfortunately, not evenly. I'm suddenly wondering whether maybe a reverse sear would be worth a try, after all. Any thoughts?
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Hot and fast like you did is best in my opinion. The other technique that might achieve what your after is SV, then sear. Your results look great to me.
Sandy Springs & Dawsonville Ga -
Looks great. I love a good flank steak marinade!
How tender was it? I know to slice it thin against the grain, but sometimes flank is still too chewy to be enjoyable. I'm left thinking, "the flavor of this is great, if it just wasn't meat gum!" 🤣
My mom's flank is always good. She just opens a bottle of Gravy Master and let's that sit on it with some garlic powder and pepper. Probably has some kind of tenderizer in it, but it comes out great.
LBGE/Maryland -
That looks amazing.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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I agree about chewy flank steak. If I cook more towards rare it's chewy. Just a little over medium rare seems like the sweet spot to get rid of the chew.
Thank you,DarianGalveston Texas -
I agree that flank steak usually is a little chewy, but I'm not sure I find it a lot chewier than strip steak, for example. Ribeye tends to be more tender, but I really love the flavor of strip steak even though it tends to be chewier. I thought the texture of this steak was fine, but I usually do.
If it's been heavily marinated, like overnight, I don't mind it medium, I guess, but I always prefer medium-rare.
And I don't know whether this makes it worse or not, but I usually slice against the grain but at a bit of an angle. It makes the slices more attractive in not being so long and narrow, but at the risk of making the blade a little bit more parallel to the grain. This particular steak, though, I cut almost vertically. Here's a cook where I cut it more at an angle. I don't know whether it makes it even chewier or not, but I guess it must not be a lot chewier, or I'd be sure.
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@Theophan Thank you for sharing, Flank Steak is a long time favorite. Your photos are outstanding and show a perfect meal! I will be making this soon.
@HendersonTRKing Thank you for the link to the recipe, saved!
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
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Fantastic ! Another Egghead forum recipe stolen.
Be careful when following the masses. Sometimes the M is silent.
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Thanks for the kind words!
And for those who plan to follow Melissa Clark's recipe, be aware that many reader comments on it said they thought it was too salty. It called for 1/2 cup of fish sauce, and I only used 1/3 cup, and it was still plenty salty. I'm not sure I'd like the original 1/2 cup as well. YMMV...
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