Updates on problems and flank steak

[Guest]

My WSM was out of round. I tried and tried to get it to match up beter, but with limited success. A layer of tinfoil made it fit perfectly though. Totally cured all high heat problems. The temp control was awesome!!!

I used a recipe from a smoke cookbook for flank steak. Despite hesitation resulting from folks here saying it might not come out great due to low fat content, I gave it a shot. VERY GOOD.

The meat took on that wonderful smoked color, was incredibly tender and had a great garlic, ginger and soy flavor from the marinade.

Thanks for all of your help.

 

[Guest]

Flank steak either needs to be cooked for a very long time or a very short time. In either case, it's a better cut of meat than a brisket.

I prefer doing a flank steak over a 600 degree bed of coals. About 5 minutes a side yields very rare in the middle, medium towards the ends. Slice it thin across the grain. It's a delicious cut of beef and, if you don't overcook it, surprisingly tender.

I like to grill some red bell peppers and vidalia onions to go with it!

 

[Michael Vrobel]

Scott,

How did you cook the flank steak? What book was the recipe from? How long and at what temp did you cook the flank steak?

Thanks!

 

[Guest]

The recipe came from "Where there is smoke there is flavor," which been good so far. Steak was cooked for 2 hours and change at 225-235. Marinated oer night in sesame oil, rice wine vinegar, garlic, ginger, salt, pepper and a few other ingredients that I can't recall. Even my wife liked it and she is not a big meat fan.

It as very tender and had a good looking smoke ring.