Flank Steak Over Lump

[Pat G]

I have seen some great flank steak cooks and realized I hadn't had one in forever.

I started with a tenderized flank steak. I marinated it for about 2 hours, it was enough. Someone on the board recommended this marinate, thank you.


I used some more Cowboy lump. This time I cheated a little. I started with a bed of lit Kingsford and then placed the unlit lump on top.


On to the hot fire.


Put the lid on for a couple of minutes.


Almost done.


Resting.


And plated.


I cooked it a little more than I usually would as the wife and the kiddo were eating too. I think I am going to stick with my lump over charcoal plan in the future. There are some small pieces in the lump and this method prevents most of them from falling through the grate.The marinate was great and so was the steak. I will be cooking this again real soon. Thanks for looking.

 

[Barb D]

Great cook nice and easy. Love the plate pic.

 

[Rich Dahl]

What Barb said

 

[Mark B]

A fine looking meal. Good idea to combine the charcoal, I get near the end of a bag of lump and it gets harder to deal with the smaller bits. Will give this a try.

 

[Dustin Dorsey]

Excellent cook!

 

[Bob Correll]

Looks really good Pat!
I've mixed charcoal types at times, it can be the best of both worlds, with the lump providing a bigger kiss of smoke flavor.

 

[ChuckO]

Looks fantastic Pat. I love that marinade, it's my go to. Nice Lawn!

 

[Cliff Bartlett]

Looks terrific Pat. I see you're drinking my beer there too. Brewery is about a mile from my house.

 

[JeffG]

Ill take a plate of that anytime Pat, did you tenderize the flank steak?

 

[Pat G]

Looks fantastic Pat. I love that marinade, it's my go to. Nice Lawn!

Thanks Chuck, I'm pretty sure you were the one that I got the recommendation from. I found them at buy one get one free, I should have bought more. I can't wait to marinade a TT with this. Thanks again

Looks terrific Pat. I see you're drinking my beer there too. Brewery is about a mile from my house.

Cliff, now I have two reasons to visit you. The first being your 5 star cooks.

 

[Pat G]

Ill take a plate of that anytime Pat, did you tenderize the flank steak?

I bought it tenderized from HEB, one of our really good local supermarkets.

 

[Brad Olson]

I've never tried that seasoning blend but now I think I need to!

I use 2 coal grates oriented 90 degrees to each other. The resulting crosshatch does a good job of not letting smaller pieces of fuel fall through.