Good Saturday morning y'all! Looks like a beautiful weekend here. Sunny and in the 70s! I know we have some great cooks here, and the guys are good with the BBQ, so I would like to get a few of your favorite flank steak recipes. I picked up a 2 lb 1.5" thick one and can't decide how to cook it. My preference is on my charcoal grill. I know it should be no more than medium rare and sliced thin cross grain, so I'm mainly looking for recipes and suggestions. Marinade? Dry rub? Neither? tyvm!

__________________
Misty

I take A-1 sauce and warm it up with stick of unsalted butter, then use that to baste the meat while on the grill.

Just grab a plastic bag (one that seals) and stick the flank steak in it. Add some BBQ sauce, a bit of garlic, some cooking oil, and anything else you find tasty (really!) Squeeze some of the air out and seal the bag. It doesn't take long to marinate thusly; a few hours is sufficient. Toss it on the grill and DO NOT overcook. Slice it as you described and enjoy.

Be safe.

PS:

I find sauteed mushrooms a perfect accompaniment...beer, too.

Bon Apetit!

Slice into wedges yellow onion, red, yellow, and green bell peppers and place in a gallon ziplock bag. Mash into paste one (or two if you like it hot) chipotle pepper and add to veggies, including "about" one teaspoon of the adobo sauce (careful, it's hot stuff). Mix all together inside bag and let sit for at least one hour.

Also in a gallon ziplock, place flank steak and cover with LAWRY'S® Baja Chipotle Marinade (not hot but great flavor) and let come to room temp. Save some of the marinade for use in fajita burritos. Marinade for at least one hour.

Flank steak should be grilled on a very hot grill, taking care not to overcook. Before grilling steak, rinse off marinade and pat dry, otherwise it burns and makes a mess. Cook to desired doneness, maybe four minutes per side at the most. It should still be pink inside for best results. Rest steak before slicing.

I use a cast iron wok to cook the veggies right on the grill. Get wok very hot and toss them in, still occasionally until done. Don't let them get mushy!

By the time the veggies are done, the steak is well rested and ready for slicing. Go against the grain and as thin as you can. Wrap up in flour torts, add a bit of the unused marinade, and include a whole chipotle or two if you're brave.

I like 'em hot, but my wife likes 'em a bit milder, so we adjust the spice level as required by using the chipotle peppers. If you don't like spicy, skip the whole chipotle peppers (especially the adobo sauce), but try the marinade - it has no heat and really makes the dish.

Remove steak from the cooler so it approaches room temperature.

Pre-heat oven to 350 degrees with a rack in the middle.

Spread a thin layer of olive oil over top and bottom of the steak.

Place steak on a small grill placed on an oven pan so the bottom of the meat touches the grill, but not the bottom of the pan.

Sprinkle (don't pour) season salt on the top of the steak.

Cook for 12-14 minutes for rare. If you don't like rare, then why are you eating a cheap cut of beef?

Do not turn the steak over.

When done, place on cutting board and let it sit for 3-4 minutes.

Slice the meat across the narrow end. serve on heated plates.

As for marinades, heck, this is beef -- no need for fancy additions.

I marinate mine for a couple hours in all-purpose seasoning salt and lots of Worstershire Sauce, cook on the grill 'til medium rare and cut cross grain on a diagonal for London Broil.

__________________
Dick