The trick is to smoke the meat and not make the meat smoke

SOUTHWEST FLANK STEAKS

  Date: March 14, 2009
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This magazine was picked up at the supermarket on a whim. Good Housekeeping’s Grilling For Everyday magazine supplement actually had some good recipes, including this meal: Southwest Flank Steak w/ Corn & Red Pepper Quesadillas. The two parts of this recipe are good enough to stand on their own so I am listing the steak part here and the the rest under Quesadillas. The flank steak received a spicy & sweet damp rub. The reason I am calling it that is that in addition to the dry spices were lime zest & lime juice. This made made the mixture slightly moist, some where between a dry rub and a spice paste. The meat was grilled for 15 minutes over medium direct heat which made it medium rare. After a 10 minute rest, during which the quesadillas were grilled, the meat was sliced on the bias. The rub gave the meat a very tangy flavor. I thought the meat was a bit tough but there are ways to deal with that. Other than that it was an enjoyable recipe
Recipe Source:
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Meathead

Grilling For Everyday - Summer 2009 (Good Housekeeping Magazine)

Grilled Flank Steak w/ Corn & Red Pepper Quesadillas - Page 62
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs
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