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Fun with flank steak

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Post Tue Jan 29, 2013 12:30 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7612
Location: Stoughton, WI
About 10 days ago I finally took my 3-pound package of flank steak out of the fridge. I had cut it into 3 pieces when I bought it but packaged them together, which meant I had to come up with a way to use all of it.
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For 2 pieces I pulled a couple of marinade recipes from Paul Kirk's Championship Barbecue: garlic-mustard and Bloody Mary.
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I let the steaks marinate for 5 or 6 hours before grilling them direct over lump charcoal.
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I need to find flank steak more often! I sliced it somewhat thin against the grain and while the pieces did have a little bit of chew they weren't at all tough and the flavor was really good. Of the 2 marinades I think I preferred the Bloody Mary.
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That left me with 1 other piece so I chose Garlicky Ancho Flank Steak from Rick Bayless' Mexican Everyday. The recipe is originally for a rub but I added enough olive oil to make a paste and smeared it on the steak with the idea that I would grill it for tacos the next night.
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However, things didn't go quite as planned so it turned out to be 1 day later before I could get it to the grill, which meant it essentially cured for 50+ hours.
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There were some red bell peppers in the fridge so I took one and charred it directly on the coals before cutting it into strips.
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After charring the pepper the grill was ready for the steak and I picked a good Wisconsin cheese for shredding.
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At first I was going to cut the meat into strips but then it occurred to me that it was be easier to eat the tacos if it was in smaller pieces.
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We didn't have any lettuce but we did have some spinach, so that's what we used along with some grilled corn tortillas.
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They were really good tacos, although my wife said the ancho chile rub made the meat a bit too spicy for her liking. Which meant it was just right for everybody else. :wink:

Post Thu Jan 31, 2013 1:49 pm
2beast medium-well
medium-well

Posts: 246
Location: Illinois
Great idea................ :idea:

flank steak marinating right now :D

Greg
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Post Fri Feb 01, 2013 12:42 pm
scorched_porch User avatar
well done
well done

Posts: 435
Location: Redwood City, California

Nice. I really like Flank and skirt steak, two really under appreciated cuts in the states but a staple south of the border. Great beef forward taste, grills up nicely and very forgiving. You can do a ton with it and it makes for great left overs.
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Post Fri Feb 01, 2013 4:47 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7612
Location: Stoughton, WI
I wish it was a little more underappreciated...$7.99/lb the last time I was in the store! :(

Post Mon Feb 04, 2013 8:49 pm
2beast medium-well
medium-well

Posts: 246
Location: Illinois
This post got me inspired to do a flank steak.

Medium rare with cilantro, onions, sour cream and lime juice :D


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Post Tue Feb 05, 2013 1:45 am
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Too spicy equals just right in my vocabulary too. :) Outstanding cook!
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Post Tue Feb 05, 2013 10:44 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7612
Location: Stoughton, WI
Good-looking tacos, Greg!

Post Tue Feb 05, 2013 11:01 am
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

Some good looking flank. I like that Bloody Mary idea. Think I'll have to look it up, although I think SR has a bloody mary steak in one of his books. Hmmm...ideas are flowing, mouth is watering.

Greg, yours looks good , too. I would just add some cojita cheese to it if you can find it.

Post Tue Feb 05, 2013 11:20 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7612
Location: Stoughton, WI
Could it be the BBQ USA recipe based on St. Elmo's steakhouse in Indianapolis? I'll have to check to be sure but I think it might be Bloody Mary-based.

Post Wed Feb 06, 2013 9:11 am
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

You Sir are correct. I forgot to look last night, but a quick google search does show that it is in BBQ USA, page 205, and it is based on the bloody mary's from St. Elmos.


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