ChadVKealey
TVWBB Pro
Had a big chunk (~2-1/4 lbs.) of Flank Steak, so I ripped it (split lengthwise) then - since it was over an inch thick - split it crosswise as well. I marinated half with a chili-lime recipe I found online and used just some kosher salt on the other half. Prepped some peppers & onions for sauteing.
I also had some thin-sliced chicken breasts in the same chili-lime marinade (in case the steak didn't turn out), which went on first. I was using Frontier lump. The big foil puck there is a stack of flour tortillas which I had leaning against the side of the bowl for the duration of the cook.
Chicken hit 160 and got some nice color, so I foiled it up tightly until serving.
It was a beautiful evening on Saturday, so I was enjoying some music and this fine beverage while grilling up dinner.
With the chicken done, I pulled the grate, knocked the ash off the charcoal (I had it situated in an old perforated "grill wok"), and slapped the marinaded flank steak on.
I know Alton Brown recommends 1 minute per side for flank/skirt steak, but since this seemed pretty thick (and I'm the only one in house who like things rare), flipped three times, so each side got a total of 2 minutes.
With the marinaded steak off and wrapped up tightly in foil, I threw on the "simply salted" steak, giving it the same three flips as the marinaded steak for a total cook time of 4 minutes.
While all the meat was resting, I brought in the trusty 12" CI skillet for the peppers & onions.
Finally, the payoff with a base of sour cream and some homemade guac on top:
I worked my butt off Saturday, mowing, tree pruning and powerwashing, so I was hungry. I think I had 5, maybe 6 of these and a couple more cold beverages. For dessert, we used up the last of the charcoal's heat to make some s'mores.
I also had some thin-sliced chicken breasts in the same chili-lime marinade (in case the steak didn't turn out), which went on first. I was using Frontier lump. The big foil puck there is a stack of flour tortillas which I had leaning against the side of the bowl for the duration of the cook.
Chicken hit 160 and got some nice color, so I foiled it up tightly until serving.
It was a beautiful evening on Saturday, so I was enjoying some music and this fine beverage while grilling up dinner.
With the chicken done, I pulled the grate, knocked the ash off the charcoal (I had it situated in an old perforated "grill wok"), and slapped the marinaded flank steak on.
I know Alton Brown recommends 1 minute per side for flank/skirt steak, but since this seemed pretty thick (and I'm the only one in house who like things rare), flipped three times, so each side got a total of 2 minutes.
With the marinaded steak off and wrapped up tightly in foil, I threw on the "simply salted" steak, giving it the same three flips as the marinaded steak for a total cook time of 4 minutes.
While all the meat was resting, I brought in the trusty 12" CI skillet for the peppers & onions.
Finally, the payoff with a base of sour cream and some homemade guac on top:
I worked my butt off Saturday, mowing, tree pruning and powerwashing, so I was hungry. I think I had 5, maybe 6 of these and a couple more cold beverages. For dessert, we used up the last of the charcoal's heat to make some s'mores.
