How To make Bbq Flank Steaks
PICNICS AND PARTIES:
2 tb MUSTARD, DRY
1/2 ts SALT
1/4 ts PEPPER
1/4 c brOWN SUGAR, PACKED
2 tb SOY SAUCE
2 tb OLIVE OIL
1 GARLIC CLOVE, CHOPPED
1/3 c LEMON JUICE
2 FLANK STEAKS
WHISK TOGETHER FIRST 8 INGREDIENT IN BOWL TO MAKE BASTING SAUCE PLACE FLANK STEAKS IN SHALLOW PAN (FLANK STEAKS ARE BEST IF THEY ARE TENDERIZED FIRST). POUR SAUCE OVER STEAKS COVERING THEM WELL COVER AND REFRIGERATE FOR AT LEAST 2 HRS REMOVE STEAKS FROM BASTING SAUCE AND COOK THEM OVER GRILL FOR ABOUT 3-5 MIN PER SIDE BASTE WITH ADDITIONAL SAUCE AS DESIRED
How To make Bbq Flank Steaks's Videos
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Karl Engel, head chef of award winning BBQ team Pigcasso ( shows shows us how to grill flank steak the perfect fajita.
Music: Whiskey on the Mississippi by Kevin MacLeod
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Pan-Seared Flank Steak Recipe:
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Tuscan-Style Flank Steak - Father's Day Grilled Steak Special!
Learn how to make a Tuscan-Style Flank Steak recipe! Visit for the ingredients! Plus, more info and over 700 additional original video recipes. I hope you enjoy this Tuscan-Style Flank Steak Father's Day Grilled Special!
Flank Steak I Tuffy Stone
This Marinated Flank Steak with Peanut Ginger Sauce is a dish that I have been making for 30 years. I also love this sauce, with toasted cashews as well. We have served this to literally thousands of people over the years. Be careful when grilling, as the soy sauce-based marinade can burn, so flip as needed.
Flank Steak 101 | Chef Eric Recipe
Learn how to master Flank Steak with Chef Eric with his Flank Steak 101 how-to recipe!
This is my go-to method for cooking semi thinner steaks such as flank, skirt or smaller bavette. Pay close attention to the “scruffing” method, the seasoning layering system, and the board sauce technique, they will enhance you steak game. Please Enjoy! - Chef Eric Gephart
Flank Steak 101
Ingredients:
1 Each Flank Steak
1 Tablespoon Cattleman’s Californian Tri-Tip Rub
1 Tablespoon Lanes BBQ Sweet Heat
2 teaspoons Olive Oil
Method:
1. Stabilize your grill at 550 - 600F. Install a searing surface on the lowest setting of the divide and conquer system.
2. As the grill is coming to temperature, lightly draw the edge of a knife across each side of the flank steak creating 1/8th of an inch deep slices in a diamond pattern over the entire surface. This is a method called “scruffing” and increases surface area, as well as caramelization and flavor.
3. Next, season the steak with the salty Cattleman’s California Tri-Tip Rub then follow with the Sweet Heat Rub. This layering system of salty then semi sweet will increase the overall eating experience. Slightly oil the steak and place it on the grill.
4. Cook each side for around 3 minutes depending on the thickness of your flank then turn. Once flipped, dry baste or season again with the sweet heat and drop the dome to lock in the smoke from the caramelized drippings. Cook for another 3 to 4 minutes.
5. Flip the steak as much as you like at this point to get even caramelization and reach an internal temperature of 130F.
6. Remove from the grill, let the steak rest for 7 minutes. Slice once down the center with the grain and then slice the steak again into slices across the grain. Toss the sliced steak in the “Board Sauce” aka the minimal juices mixed with seasoning left on the board. Enjoy!
Chimichurri Butter
Ingredients:
3 Tablespoons Unsalted Butter, Softened
1 Tablespoon Red Wine Vinegar
1 Teaspoon Oregano
1 Cup Parsley
1/2 Cup Cilantro
1/4 Teaspoon Crushed Red Pepper
Cloves Garlic
1 Tablespoon Saica Sicilian Extra Virgin Olive Oil
Method:
1. Combine all in a food processor and pulse until fully incorporated.
2. Using a rubber spatula, transfer the mixture to the center of a piece of wax paper. Roll the paper into a cylinder around the room temperature butter mixture and twist the ends in opposite directions giving shape to the compound butter. Refrigerate until set, roughly 1 hour. Then slice into ¼ inch thick rounds.
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How to Grill Flank Steak
Directions:
Oil Flank Steak & season with salt + pepper
Preheat grill to 400°F (medium-high)
Sear for 1-2 minutes, then rotate
Cook addition 2-3 minutes, then rotate again
Cook another 2-3 minutes, then flip
Cook until internal temp reaches 135°F, about 5 minutes more
Total Cook Time: 10-15 minutes
Remove from grill and rest for 10 minutes