Brad Olson
TVWBB Platinum Member
I had bought a flank steak awhile back so a couple of weeks ago I decided to use it. I had cut it into 3 pieces when I bought it but for some reason I packaged them together, which meant they all had to be cooked.
For 2 pieces I pulled a couple of marinade recipes from Paul Kirk's Championship Barbecue: garlic-mustard and Bloody Mary.
I let the steaks marinate for 5 or 6 hours before grilling them direct over lump charcoal.
I need to find flank steak - make that affordable flank steak - more often! I sliced it somewhat thin against the grain and while the pieces did have a little bit of chew they weren't at all tough and the flavor was really good. Of the 2 marinades I think I preferred the Bloody Mary.
For 2 pieces I pulled a couple of marinade recipes from Paul Kirk's Championship Barbecue: garlic-mustard and Bloody Mary.
I let the steaks marinate for 5 or 6 hours before grilling them direct over lump charcoal.
I need to find flank steak - make that affordable flank steak - more often! I sliced it somewhat thin against the grain and while the pieces did have a little bit of chew they weren't at all tough and the flavor was really good. Of the 2 marinades I think I preferred the Bloody Mary.
