Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: Flank Steak . . . . From: Fred,
Subject: Re: Flank Steak
I am looking for a good recipe for BBQ Flank Steak..Can you help me out?
I am not certain that you really want to barbecue flank steak (see Glossary). But if you do, check the "Recipes and Sauces" page for a basting sauce. Prepare the grill for barbecuing, --215°F--, baste the steak and put it on the grill. Baste every 15 minutes for approximately 3 hours until done. Apply finishing sauce ("Recipes and Sauces").
Most folk broil the flank steak for fajita type fixin's. In that case, marinate the steak overnite in the 'fridge in a mixture of 1/4 cup lemon juice, 1/2 t. garlic powder, 1/2 t. onion powder, 1/2 t. thyme, 1/2 t. cumin and 1/4 cup oil.
Bring the meat to room temperature, salt and pepper, heat the grill to 500*F, and toss on the steak. Turn when it releases from the grill. Continue until not more than rare. Also grill sliced sweet and hot peppers and onions.
Slice steak very thinly accross the grain and serve with grilled peppers.
Round steak, rump roast or sirloin tip roast will be cheaper, more tender and tastier than flank. Flank was a throw-away part until fajitas came along. It is unwarrantedly expensive because it is one of the few cuts of beef that the Japanese let in without extravagant tariffs.
Note: For Basting & Finishing and sauces of all types, see See Barbecue'n Recipes