Marinated Flank Steak on Performer

[Richard S]

We had some cravings for beef and I decided to do a flank steak for the first time in a long time. This was a late afternoon decision so definitely needed to hit it with a big marinade of-
Crushed garlic
Teriyaki
Bourbon
Molasses
Red wine
Agave
Dijon mustard Windy evening but got the Performer going with some BnB. The steak marinated for a few hours then I hit it with my Santa Maria rub. Got some Manhattans goingOnions doing their thing in the CI for the green beans. Did direct heat with a couple flips of the beef to about 145-150. Served with some fingerlings and beans. So good!Cheers!

 

[Darryl - swazies]

Looking fabulous.

 

[Rick P]

Dang! That looks great!!!

 

[Tim Campbell]

Oh yes. Yes, please. Your steak always looks fantastic, Richard.

 

[JimK]

Looks lovely! What is the Nero you're enjoying with it?

 

[Richard S]

Looks lovely! What is the Nero you're enjoying with it?

It's a Trader Joe's find...one of my go to's and very affordable!

 

[Colin]

That plate shot is absolutely golden!! Very well done.

 

[AndyK]

That’s probably the best flank steak presentation I’ve seen.
Nice work.

 

[Darryl - swazies]

That’s probably the best flank steak presentation I’ve seen.
Nice work.

Was it the cocktails?
I make this cut once every week on Sunday's.....it give me lunches for half the week.....but I guess I better up my game!

 

[AndyK]

The cocktails did help .
I like the sear and meat color the most.
We seldom buy this cut but do like it.

 

[Darryl - swazies]

The cocktails did help .
I like the sear and meat color the most.
We seldom buy this cut but do like it.

I have freezers full of these cuts.....flank, skirt and picanha is what I have bags of.....I just splurge and get hundreds of dolars worth per trip.
I freeze them in vac packed bags and they last a long time.......in my opinion the skirt and flank can be made with more flavours than others and more tender than most others......its very very versatile.

 

[ChrisGariepy]

Amazing