Grilled Flank Steak
Chef Joe teaches how to easily cook flank steak for a carnivore diet.
Meat Thermometer links:
The thermometer I use is a dual probe from Thermoworks but this one from another solid manufacturer, thermopro, is very similar:
You can also use a more basic meat thermometer to get the job done, you just want to make sure you get one that will last and be reliable. Thermopro makes good stuff, like this one:
If you’re looking for a wireless option that you can leave inside the meat while it’s cooking in the oven, definitely check out the Meater wireless probe:
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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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!
Marinated and Grilled Flank Steak
Grilled Flank Steak is great because being a thin cut, it cooks quickly, takes marinades well and of it's versatility in serving options. Grilled with charred edges caramelized from a marinade, sliced across the grain for tenderness and served up as the main course, in a sandwich or on a salad, flank steak is your perfect dinner option!
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CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Link for my Montreal Seasoning Blend:
Ingredients
* 2 lb flank steak
Marinade
* 1/4 cup olive oil
* 1/4 cup lemon juice
* 1/4 cup soy sauce
* 1/4 cup brown sugar
* 1 tbsp sriracha sauce (or other hot sauce) optional
Instructions
Crush the garlic cloves with the side of a knife to break open. Set aside.
In a small bowl mix together the marinade ingredients and set aside.
With a sharp knife create cross hatch marks on both sides of flank steak (See video). Just cut the surface slightly, don't cut through meat. This is optional, but I love the crispy edges and caramelized flavors this brings.
In a sealable bag or container add the flank steak, garlic and marinade. Squeeze air out of bag and seal. Massage meat to get marinade into cuts and refrigerate for a minimum of 2 hours or overnight.
Heat grill to 350-400°F. Remove flank steak from marinade. Reserve marinade for basting. Grill flank steak 6 minutes per side, or until an internal temperature of 130-135°F is reached for medium rare. Baste several times during grilling.
Place on a cutting board and allow meat to rest 10 minutes before slicing. Be sure to cut thin slices across the grain for a tender piece of meat.
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Just Awesome Stuffed Flank Steak Pinwheels #cooking
Thanks @horl1993 for such an amaizing professional knife sharpener.
You can find it here:
????Recipe here
❂ Ingredients:
2 Lb Flank steak
Half of red onion
200g. Shiitake mushrooms
2 cups Spinach torn
12 slices of provolone cheese
Asparagus
salt to taste
pepper to taste
1 Tbsp Butter
2 Gloves of Garlic
Olive oil
❂ Cooking process:
1. Butterfly the steak.
2. Cover the steak with plastic wrap and pound it thin but not too thin coz you may make holes. Meat seasoning of your choice. Marinate 2-3 hours in plastic wrap.
3. Fry red onion until caramelized.
4. Fry mushrooms until golden.
5. Slightly steam the spinach.
6. Then lay out in layers: cheese, onion, mushrooms and spinach.
7. Roll up the steak tightly. Tie pinwheels with kitchen twine and stick skewers next to each thread.
8. Carefully with a sharp knife cut between threads and skewers into equal pinwheels.
9. In hot grill add marinated asparagus and the stuffed flank steaks brown each side for about 3-4 minutes then cover them with foil for about 10-20 minutes. (We fry on a flat grilling surface but alternatively, you can can fry in pan and put in the oven for 5-10 min, depends on your meat taste choice)
10. It’s ready! Bon Appetit and Merry Christmas everyone!
#knifesharpener #horl2 #rollingsharpener
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How to Make Grilled Flank Steak with Basil Dressing and Fresh Tomato Galette
Test cook Lawman Johnson makes host Julia Collin Davison foolproof Grilled Flank Steak with Basil Dressing. Next, equipment expert Adam Ried reveals his top pick for herb keepers. Finally, test cook Christie Morrison shows host Bridget Lancaster how to make a show-stopping Fresh Tomato Galette.
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