After seeing Robert-R's post and having Chimichurri on the menu this week anyways I figured I'd give a longer marinade a go. With flank steaks I prefer a longer marinade to help them get a bit better flavor.
First the marinade, I blended it a little more than Robert's but ended up looking good. I put this on around 9 in the morning:
I didn't have time to get and photos of it on the grill in action but used the performer with grill grates. The final product:
Sliced:
Plated:
All in all very happy with the cook. Thanks for the recipe Robert! I'm still on the edge on if I actually like the Grill Grates. They give nice marks, but I often find myself moving them aside and just dropping the meat back on the grill.
Enjoy!
Daum
First the marinade, I blended it a little more than Robert's but ended up looking good. I put this on around 9 in the morning:
I didn't have time to get and photos of it on the grill in action but used the performer with grill grates. The final product:
Sliced:
Plated:
All in all very happy with the cook. Thanks for the recipe Robert! I'm still on the edge on if I actually like the Grill Grates. They give nice marks, but I often find myself moving them aside and just dropping the meat back on the grill.
Enjoy!
Daum