Flank Steak Stir-Fry on the Big Green Egg
When cooking beef in a wok, you need high heat for a fast sear. Chef Gavin prepared this dish by placing a wok inside the Big Green Egg, but you can use any grill or even the stovetop. Marinate the flank steak, then stir-fry with your favorite vegetables for a tasty, glazed beef dish to serve alone or over rice.
Szechuan Beef Recipe:
Ingredients:
1 pound Certified Angus Beef ® flank steak, cut against grain into 1/4-inch thick strips
4 tablespoons soy sauce, divided
4 tablespoons rice wine (Shaoxing), divided
1 tablespoon cornstarch
1 tablespoon rice wine vinegar
2 tablespoons canola oil
3 cloves garlic, minced
2 teaspoons Szechuan peppercorns, crushed (or 1-teaspoon of each, chili flake and black pepper)
2 tablespoons oyster sauce (or hoisin sauce)
10 small red chilies, halved and seeded
4 scallions, cut into 2-inch segments
Learn more about the Flank Steak:
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Truffled Flank Steak - Reverse Seared on the Big Green Egg - COOK WITH ME.AT
Recipe in the description and at cookwithme.at
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Ingredients:
Flank steak
Truffle oil
Salt and pepper
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Preparation:
Slightly drizzle the Flank with truffle oil from both sides, season to taste with salt flakes (we used Maldon Sea Salt Flakes) and rub in well.
Prepare your Big Green Egg for indirect heat and cook the flank for about 20 minutes at 150°C / 300°F until an internal temperature of 50°C / 122°F is reached.
Remove the conveggtor and oil the cast iron grid. Open all vents to reach a very high temperature and sear the Steak for 90 seconds on each side and turn for 90° after 45 seconds to ensure a proper branding.
Let the me.at rest for about 5 minutes, season to taste with pepper and cut into thin slices against the me.at fibres.
Enjoy and stay tuned!
Music:
Artist: The Passion HIFI
Titel: My own revolution
The artist granted a licence for free use at soundclick.com
A special thanks goes to Global Knifes – idee-exklusiv.com - Ankerkraut – ankerkraut.de and Big Green Egg Austria – biggreenegg.eu/at
How To Make The Best Skirt Steak | Chef Jean-Pierre
Hello There Friends, Today I am going to show you How To Make the Best Skirt Steak that I've ever made for myself! I use a grill pan but you can certainly do it on a Grill or a Barebeque. Make sure to let the Steak marinate for a while so it can soak up all those wonderful flavours! Let me know what you think in the comments down below.
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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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Grilled Marinated Flank Steak Recipe - How to Cook Tender Flank Steak
This flank steak is flavorful, tender, juicy and very delicious. The marinade is so easy and has just a few ingredients which give the steak recipe incredible flavor.
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Ingredients for Grilled Flank Steak:
►2 lb flank steak
►4 Tbsp Tabasco Chipotle Sauce, plus more to serve
►1/3 bunch cilantro (about 1/2 cup loosely packed)
►1/3 cup green onion, chopped
►1/3 cup olive oil
►1/2 tsp black pepper
►1 Lime, cut into wedges to serve
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SKIRT STEAK with CHIMICHURRI | the best steak recipe for summertime grilling!
Grilled skirt steak with chimichurri sauce is arguably the best easy dinner recipe during summer! The steak is meltingly tender, topped with savory herbaceous goodness, and made in under 30 minutes.
Steak served with chimichurri (also known as churrasco) is one of my favorite Latin American dishes. You'll probably see it on fancy dinner menus, but honestly, this homemade version is just as good. Especially with this fresh, homemade chimichurri sauce. And for an authentic chimichurri sauce, you definitely need to chop all ingredients by hand (this is how they do it in Argentina and Uruguay).
This budget-friendly steak recipe is perfect for family dinners and entertaining. Hope you enjoy it as well!
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► TIMESTAMPS:
00:00 Intro
00:31 Make the chimichurri sauce
03:03 Season the skirt steak
03:40 Grill the skirt steak
04:12 Let the skirt steak rest, then slice it up
04:35 Top the skirt steak with chimichurri before serving
05:23 Taste test
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