The trick is to smoke the meat and not make the meat smoke
Date: August 22, 2013 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The drunken part of the recipe name comes from the marinade the steak soaks in. The main component is rum, plus soy sauce, brown sugar, minced garlic & ginger, plus some scallions.
The scallions were only used in a quarter cup of the marinade which was reserved for used after the steak was sliced.
The 1 1/2 pound flank steak was scored with a knife on both sides, in a diamond pattern 1 1/2" wide.
The steak went in a freezer bag together with the marinade and went into the fridge for 4 hours.
This marked a couple firsts in terms of my "outdoor Kitchen": First time I cooked using the new lights in the dark and using the new cabinet arrangement with the two additional base cabinet units. The extra space worked out great!
The flank steak is out of the fridge and out of the rum-based marinade & has been patted dry.
The Cook's Illustrated recipe called for the steak to be grilled at 450-500 degrees. I looked up flank steak recipes in the BGE Cookbook and saw they used 600 degrees for that great crust you get grilling steaks at high temperature.
The grill is stabilized at 600 degrees it is time to start.
The steak cooked for 4 minutes a side and I turned them midway to get nice crosshatched grill marks. Here the steak is midway through the first side.
The steak has cooked for a total of 8 minutes & is ready to come off the grill.
Flank steak is not the most tender of cuts, hence the marinade. Another trick to get tender slices is to cut the steak across the grain on the bias (knife slanted) in thin slices. My electric knife made quick work of this task.
As you can see the steak was nice and juicy & medium rare, just the way I wanted it.
The reserved marinade was poured over the sliced meat & it was time to eat.
The steak was served with some steak fires.
Some German Hefeweizen (wheat beer) made a great companion to this meal.
The folks at CI know how to do flank steak right. This steak was moist, tender & juicy. The steak had great flavor from the marinade as well as the crispy tasty outer crust.
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This recipe had been something I'd wanted to do for a long time. I was looking through some older Summer Grilling magazine supplements the other day and saw this interesting looking flank steak recipe. Flank Steak is inexpensive but if cooked correctly can be tasty and tender. This recipe does it right. The steak is slit to allow penetration of the marinade. The steak is marinaded for at least an hour, and when it is sliced you do it across the grain on the bias (slanted). This marinade was tasty and some of it is reserved and supplemented with some scallions for use on the carved meat. One change I made was to grill it at 600 degrees instead of 500. I used a recipe from the BGE Cookbook for grilled flank steak to get a time temperature combo suitable for the BGE. The resulting steak was moist, tender, juicy, tasty and had a tasty crispy crust. I can't remember a flank steak I have had that was any better.