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

DRUNKEN STEAKS

  Date: August 22, 2013
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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.
Recipe Source:
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Americas Hometown Favorites

Cook's Illustrated Summer Grilling Guide 2011

Introducing Grilled Drunken Steak - Page 58
Grill:
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Big Green Egg

Direct & Indirect Grilled:

Using BigGreen Egg Kamado Cooker
Gear:
  • BGE Cast Iron Grill Grid
  • SR 19" Locking Tongs
  • Wicked Good Weekend Warrior Lump Charcoal