BBQ Flank Steak


 
I do these all the time...literally every week and that is a nice cook on that steak.....I did a skirt on Sunday.....it is more fatty generally than the flank and cuts the opposite direction of the flank steak....both fall apart and eat very similar.....that picture is making me hungry!
I use these steaks for lunches and generally Mexican type dishes....you can eat the steak in strips or chop it up in much smaller pieces without much works.
I use a marinade for my Mexican dishes for these 2 cuts.....most of the time.
This amount below can accomodate around 2 pounds worth of meat.
I usually put more ingredients in it than it calls for....like more worcestershire....more garlic....and don't let it sit for more than 3 to 4 hours.

Tequila Lime Marinade​

  • 1/4 cup Worcestershire
  • 1/4 cup olive oil
  • 1/4 cup Water
  • 2oz Tequlia
  • 2oz Lime Juice
  • 2 TBS Cilantro - I leave this out generally as I have a cilantro ( soap eater ) hater at home
  • 2 cloves garlic - I slice these wide and thin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
 
Darryl - swazies said:
I do these all the time...literally every week and that is a nice cook on that steak.....I did a skirt on Sunday.....it is more fatty generally than the flank and cuts the opposite direction of the flank steak....both fall apart and eat very similar.....that picture is making me hungry!
I use these steaks for lunches and generally Mexican type dishes....you can eat the steak in strips or chop it up in much smaller pieces without much works.
I use a marinade for my Mexican dishes for these 2 cuts.....most of the time.
This amount below can accomodate around 2 pounds worth of meat.
I usually put more ingredients in it than it calls for....like more worcestershire....more garlic....and don't let it sit for more than 3 to 4 hours.

Tequila Lime Marinade​

  • 1/4 cup Worcestershire
  • 1/4 cup olive oil
  • 1/4 cup Water
  • 2oz Tequlia
  • 2oz Lime Juice
  • 2 TBS Cilantro - I leave this out generally as I have a cilantro ( soap eater ) hater at home
  • 2 cloves garlic - I slice these wide and thin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
Click to expand...
That sounds really good!! Thanks
 
I remember when flank steak was dirt cheap!
My dad used to do it pretty often, an old “Woman’s Day Encyclopedia of Cooking” recipe for teriyaki was his Saturday evening steak dinner for Mom and I. Talk about fond memory? That’s a strong one for me!
 
I’m a flank steak fan and like to use a balsamic/olive oil/dijon mustard-based marinade. Yours looks really good and you hit the perfect doneness on that in my opinion.
 
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