Wow, it’s been quite some time since I’ve updated and I really apologize for that, however, there will be more frequent posts coming in the future. I certainly appreciate your following my blog and I hope you all look forward to a great New Year. Today my wife stumbled upon a marinade for a flank steak for dinner and we seemed to have everything on hand except the steak. If you aren’t familiar with the cut of flank steak then let me take some time to cut out any myths about it. Flank steak is not a chewy steak and while it is inexpensive it can be a fabulous cut of meat if cut right which is against the grain and thin but also cooked properly which you shouldn’t take to more than medium but I prefer medium rare.
So we went to Whole Foods and picked up a 2 lb. flank steak. Of course they had free samples all over the place and we found it very hard to walk away with just the flank steak but that’s not for this post! We came home and started to marinade the steak. I know the recipe says for a half hour but you could never over marinade flank steak.
My wife and daughter did the marinade of the meat
They used 1/2 cup of balsamic vinegar
2 Tablespoons of Worcestershire Sauce
4 tsp of dark brown sugar (we used light brown sugar)
2 garlic cloves minced
and salt and pepper to your liking
We had that in a bag in the fridge for about 4 hours or so. After that time I got the Egg up to about 450 or so for this cut as it had some brown sugar and I didn’t want that to burn on a high heat temp like 750 or so.
As you can see the first pic on the Egg…
I always try to get some really nice grill marks on this so after a few minutes I turn the meat on a 90 degree angle and cook for a few more minutes and then flip.
I then closed all vents on the Egg and cooked it for a few more minutes. By now I’ve become pretty proficient at the poke test for the feel of the meat and felt it was time to take it off. We let the meat rest for about 5 minutes or so and my wife sliced thin and against the grain.
We also made some roasted potatoes in the cast iron and some garlic herb butter with some bread! Overall the meal was fantastic and I definitely encourage you to use this cut of steak!