Brad Olson
TVWBB Platinum Member
Steven Raichlen has a new book called "Planet Barbecue!" and 1 of its recipes is Romanian Garlic Steak, also known as "fleica". I used an 18" Bar-B-Kettle to give it a try a couple of weeks ago.
I used a piece of flank steak that was around 1-3/4 pounds and scored the heck out of it.
After applying the garlic mixture I put it in the fridge for 4 hours.
On the grill. I used Grove lump charcoal for a hot fire; grilling time was probably 5 minutes total.
The finished product.
Sliced and stacked, and obviously I didn't get the 2 sides cooked quite evenly. Guess I should've watched my time a little more closely.
This was one of the best steaks I've had in a while. Salty, garlicky, crusty...and even though flank steak is an allegedly tough cut this one wasn't at all difficult to slice and chew.
Brad
I used a piece of flank steak that was around 1-3/4 pounds and scored the heck out of it.
After applying the garlic mixture I put it in the fridge for 4 hours.
On the grill. I used Grove lump charcoal for a hot fire; grilling time was probably 5 minutes total.
The finished product.
Sliced and stacked, and obviously I didn't get the 2 sides cooked quite evenly. Guess I should've watched my time a little more closely.
This was one of the best steaks I've had in a while. Salty, garlicky, crusty...and even though flank steak is an allegedly tough cut this one wasn't at all difficult to slice and chew.
Brad
