Marinated Flank Steak

I got a nice fresh flank steak soaking in the marinade today. Old family recipe. 7 minutes per side on the grill tonight to medium rare perfection. Cant wait!
Any of you do anything with flank steak?

Oh yeah! Lemme dig up my favorite. Makes some ridiculous fajitas.

Here is what I like. He uses a skirt steak, but the wife and I prefer the flank, and it works just fine. Grilling directly on the red-hot coals is awesome! I usually let it cook a little longer because my wife is a wuss.

Flank Steak

Ralph – That is a cool cooking method I will have to try it. We did Fajitas with flank steak this year in CO skiing and used this marinade. Turned out very good

1/2 c lime juice
1/4 c tequilla
4 cloves garlic
1 tsp salt
1/2 tsp crushed red pepper to taste
2 tbs sugar
2 tbs worstershire.

That does 2 lbs flank stk.

I was skeptical till I tried it, but it works beautifully. Extremely hot lump coal is the key.

Anytime you want to know how to cook something, consult Alton Brown

Quote:

---

I was skeptical till I tried it, but it works beautifully. Extremely hot lump coal is the key.

---

I did a three inch thick porterhouse last year like that on a campfire, fantastic!

Quote:

---

Quote:

---

I was skeptical till I tried it, but it works beautifully. Extremely hot lump coal is the key.

---

I did a three inch thick porterhouse last year like that on a campfire, fantastic!

---

So what body parts did you sell to fund that adventure? lol

Quote:

---

I was skeptical till I tried it, but it works beautifully. Extremely hot lump coal is the key.

---

I just wouldn’t want anyone seeing me blow dry the coals!

Quote:

---

Quote:

---

Quote:

---

I was skeptical till I tried it, but it works beautifully. Extremely hot lump coal is the key.

---

I did a three inch thick porterhouse last year like that on a campfire, fantastic!

---

So what body parts did you sell to fund that adventure? lol

---

I have a butcher friend that is very generous.

I tried a steak labeled “flat iron” steak, it was far cheaper than a skirt or flank, to me it was a superior steak for fajita’s, then the left overs made some tasty steak nacho’s. I’ve seen the lay right on the coals method work well, but I didn’t have lump coal so I sat a cast iron skillet right on the coals, let heat up really good 3 minutes per side then into a foil pouch to rest. Put the marinaded peppers and onions into the slightly cooled skillet back on the grill added some oil and it losened up the seasonings from the skillet and stir fry till soft and slightly carmelized/blackened. After the steak sat in the foil for about 10 minutes it was melt in your mouth.

I’ve done the same with a CI pan if I didn’t have lump coal.

I am doing one tonight. Its been marinading (without acid) since yesterday morning. I’ll add the acid today.

My marinade was just a simple one..

1/2 cup olive oil (dont need EVOO)
a handful of cilantro leaves
1/4 of an onion
3 tablespoons of cumin (I like a lot of cumin)
1 tablespoon spanish paprika.
1/2 tablespoon black pepper

Grind it all in a blender until it looks disgusting and then pour over meat in a ziplock bag. I like to let it go for about a day and a half like this, then 2 hours before cooking I add the juice of 2 limes to the bag and place it in the fridge for 1.5 hrs. Pull a half hour before cooking and let it get to room temp.

I use bottom skirt steak though. When marinated and cooked right it is just as good as flank and about $2.00/lb cheaper.