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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My Favorite Skirt STEAK Marinade Recipe #shorts
This was super easy and delicious. Full recipe is on my website. Give it a try! #grillinwithdad #steak #tequila #bbq #grill #grilled #delicious #foodie #eeeeeats #nomnom #backyardbbq #homecooking
This is a STEAK HACK to remember.
#shorts #steak #foodhacks
Bobby's Skirt Steak with Green & Red Chimichurri | Bobby Flay's Barbecue Addiction | Food Network
Not only does Bobby Flay teach how to make the perfect steak, but he pairs it with two out-of-this-world chimichurri sauces!
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Bobby Flay's Barbecue Addiction is a high-impact cooking series that takes outdoor grilling to a whole new level! Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two culinary punch, showcasing his expert grilling techniques in surprising new ways.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Skirt Steak with Green and Smokey Red Chimichurri
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 5 hr
Prep: 15 min
Inactive: 4 hr 35 min
Cook: 10 min
Yield: 4 servings
Ingredients
Green Chimichurri:
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh mint leaves
1/2 cup fresh oregano leaves
1/2 cup canola oil
1/4 cup red wine vinegar
1 teaspoon crushed red pepper flakes
8 cloves garlic
1 1/2 pounds skirt steak, cut crosswise into 3 pieces
Smokey Red Chimichurri:
1 cup finely chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons finely chopped fresh oregano
1 tablespoon pureed chipotle in adobo
1 tablespoon smoked paprika
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
Flat-leaf parsley leaves, for garnish
Directions
For the green chimichurri: Combine the parsley, mint, oregano, canola oil, vinegar, red pepper flakes and garlic in a food processor and process until smooth.
Put the steak in a large baking dish, add the green chimichurri and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours. Remove the steak from the marinade and place on a plate 30 minutes before grilling.
For the red chimichurri: Using a mortar and pestle, combine the parsley, olive oil, vinegar, oregano, chipotle, paprika, red pepper flakes, garlic and some salt and pepper.
Preheat a charcoal or gas grill to high heat.
Sprinkle the steaks with salt and pepper on both sides. Grill until charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill and let rest on a cutting board for 5 minutes. Cut the meat across the grain into thin slices, top with the red chimmichurri and garnish with parsley leaves.
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Bobby's Skirt Steak with Green & Red Chimichurri | Bobby Flay's Barbecue Addiction | Food Network
Balsamic-Marinated Flank Steak Sandwiches with Peppers and Onions | Weber Grills
Check out these mouth-watering Balsamic-Marinated Flank Steak Sandwiches with Onions and Peppers! This is one recipe you are going to want to cook on repeat.
FULL RECIPE:
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Flank Steak Marinade | How to Grill Flank Steak (3 Hour Marinade!)
This Flank Steak Marinade has to be my absolute FAVORITE marinade for anything destined for the grill.
0:00 Introduction
1:42 Flank Steak Marinade
3:40 Roasted Peppers
4:54 Out at the Grill
6:02 Slicing the Flank Steak
This marinade is great on Ribeye Steak, New York Strip Steak, Poultry, and more! Since this marinade is made with limes and oranges, it is acidic, meaning you do not need a long marinade, as little as 2 hours!
When I think outdoor summertime grilling, my mind immediately goes to Flank Steak.
This cut of meat, when prepper and cooked properly, is everything you want a grilled steak to be - juicy, tender, and most importantly, a beautiful steak you want to serve to guests!
While this recipe began as standard Sunday night summer grilling dinner, it quickly became my meal prep. For a week straight and I had flank steak with EVERYTHING: in a salad, over eggs, in tacos, in a breakfast burrito, and eaten cold right out of the fridge at midnight.
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