Flank Steak Cook?

darita · 11-27-2022, 03:52 PM

So I went to the market today and found a deal on some nice looking flank steak. Thing is, I've never done flank steak before. What's the best way to cook this? Cook/Done temp?

SirPorkaLot · 11-27-2022, 03:54 PM

One of our favorites! So many ways to cook, all are amazing.

Stuffed flank steak roulade
Vietnamese Steak & Noodle salad
Sliced thin and served with board sauce

No matter how you prepare it, I like them cooked super hot and fast to med rare at most.

food4thot · 11-27-2022, 04:17 PM

There's a recipe in the book Nourishing Traditions for Korean beef. Thinly sliced flank steak in a marinade overnight. You're supposed to ribbon it on skewers to do on the grill but it's so good I usually eat a lot of it raw while doing the skewering.

SMOKE FREAK · 11-27-2022, 04:26 PM

Quote:

Originally Posted by SirPorkaLot

No matter how you prepare it, I like them cooked super hot and fast to med rare at most.

Bingo.

edmonds · 11-27-2022, 09:29 PM

First apply salt and chile pepper based rub, then grill over medium high coals. Pull at medium rare, rest, then slice against grain. They are great eaten as slices of beef with potatoes or most any veggie. A sauce (chimichurri?) is optional.

Or you can put them in fajitas, tacos, beef salad, pho, most anything. You can also use a marinade (such as London broil or Thai marinade) instead of rub. Very versatile piece of meat.

4ever3 · 11-27-2022, 09:47 PM

Quote:

Originally Posted by SMOKE FREAK

Bingo.

Bingo to th’ Bingo…

frayedend · 11-28-2022, 08:02 AM

Cook to 118 in the thickest part and take it off. It is easy to overcook flank steak and it will be perfect if rested. But the thin part will be well done, it's still very good. Cut across the grain in thin strips and it's awesome. I've seen no need to marinade, but it's good either way. I usually just salt and pepper.

Big George's BBQ · 11-28-2022, 08:05 AM

Quote:

Originally Posted by 4ever3

Bingo to th’ Bingo…

Absolutely

darita · 11-28-2022, 07:38 PM

Thanks for the advice. I did as directed and it came out really good. Lean parts could have been a bit more tender, but the thinner fatty parts were excellent. I'll be doing more flank steak in the future for sure.

food4thot · 11-28-2022, 07:58 PM

Quote:

Originally Posted by darita

Thanks for the advice. I did as directed and it came out really good. Lean parts could have been a bit more tender, but the thinner fatty parts were excellent. I'll be doing more flank steak in the future for sure.

Looks good!

Don't be afraid to hammer them a bit thinner next time. Both tenderizes and reduces cook time.

frayedend · 11-29-2022, 05:18 AM

Yeah the trick is thin slices cut against the grain. Thin like fajita steak as an example. Maybe 1/4” thick.

darita · 11-29-2022, 08:04 AM

Next time I will pound them out for sure. They were super tasty and juicy and the fat just melted in my mouth...yum.

Big George's BBQ · 11-29-2022, 08:11 AM

Looks perfectly cooked

11-27-2022, 03:52 PM	#1
darita is One Chatty Farker Join Date: 08-01-10 Location: Roseville, CA	Flank Steak Cook? So I went to the market today and found a deal on some nice looking flank steak. Thing is, I've never done flank steak before. What's the best way to cook this? Cook/Done temp? __________________ NorCal Smoker...MAK2, Masterbuilt 560 GF, WSM 22, SnS Grill, Weber Kettle, Weber Summit Charcoal.

11-27-2022, 03:54 PM	#2
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	One of our favorites! So many ways to cook, all are amazing. Stuffed flank steak roulade Vietnamese Steak & Noodle salad Sliced thin and served with board sauce No matter how you prepare it, I like them cooked super hot and fast to med rare at most. __________________ John

11-27-2022, 04:17 PM	#3
food4thot is Blowin Smoke! Join Date: 07-31-14 Location: Troy, MI Name/Nickname : Erik, E	There's a recipe in the book Nourishing Traditions for Korean beef. Thinly sliced flank steak in a marinade overnight. You're supposed to ribbon it on skewers to do on the grill but it's so good I usually eat a lot of it raw while doing the skewering. __________________ Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Jumbo Joe--Ninja Woodfire--TW8060--Michigan State Green Thermapen

11-27-2022, 09:29 PM	#5
edmonds Full Fledged Farker Join Date: 12-08-20 Location: Huntsville, AL Name/Nickname : Steve	First apply salt and chile pepper based rub, then grill over medium high coals. Pull at medium rare, rest, then slice against grain. They are great eaten as slices of beef with potatoes or most any veggie. A sauce (chimichurri?) is optional. Or you can put them in fajitas, tacos, beef salad, pho, most anything. You can also use a marinade (such as London broil or Thai marinade) instead of rub. Very versatile piece of meat. __________________ Steve's picking and grilling -> https://www.youtube.com/channel/UCoIKANnZ2117oCyjB9LohQQ/

11-28-2022, 07:38 PM	#9
darita is One Chatty Farker Join Date: 08-01-10 Location: Roseville, CA	Thanks for the advice. I did as directed and it came out really good. Lean parts could have been a bit more tender, but the thinner fatty parts were excellent. I'll be doing more flank steak in the future for sure. __________________ NorCal Smoker...MAK2, Masterbuilt 560 GF, WSM 22, SnS Grill, Weber Kettle, Weber Summit Charcoal.

11-28-2022, 08:02 AM	#7
frayedend Full Fledged Farker Join Date: 02-02-18 Location: Westminster, MA Name/Nickname : Jim	Cook to 118 in the thickest part and take it off. It is easy to overcook flank steak and it will be perfect if rested. But the thin part will be well done, it's still very good. Cut across the grain in thin strips and it's awesome. I've seen no need to marinade, but it's good either way. I usually just salt and pepper.

11-29-2022, 05:18 AM	#11
frayedend Full Fledged Farker Join Date: 02-02-18 Location: Westminster, MA Name/Nickname : Jim	Yeah the trick is thin slices cut against the grain. Thin like fajita steak as an example. Maybe 1/4” thick.

11-29-2022, 08:04 AM	#12
darita is One Chatty Farker Join Date: 08-01-10 Location: Roseville, CA	Next time I will pound them out for sure. They were super tasty and juicy and the fat just melted in my mouth...yum. __________________ NorCal Smoker...MAK2, Masterbuilt 560 GF, WSM 22, SnS Grill, Weber Kettle, Weber Summit Charcoal.

11-29-2022, 08:11 AM	#13
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Looks perfectly cooked __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD