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

GINGER SOY FLANK STEAKS

  Date: March 13, 2009
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It is always fun when you find a recipe that has a short prep time, short grilling time and is long on flavor. The first recipe I tried from Essentials of Grilling by Williams-Sonoma was one of these. There is a simple to make, six ingredient, Asian influenced marinade that you soak the steak in at room temperature for 20-30 minutes. You take some scallions and coat them with vegetable oil and that is the prep. Meanwhile you can have your grill fired up and set for high. The flank steak is grilled for 5 minutes a side and rests for 5 minutes. The green onions grill for 4 minutes and you turn them several times. The wide end of my Steven Raichlen tongs made it easy to scoop up the green onions 6 or 8 at a time and flip them together. You carve the meat at an angle like London Broil and serve it over a bed of green onions. The juices generated during the carving are poured over the top. This meat was tender, moist and had some great subtle flavors in addition to that of the seared crust. This was a great debut for my new cookbook and I plan to make two more recipes from it before the weekend is over. This is one of those meals you may want to double up on, because once you start eating it you just can’t stop.
Recipe Source:
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Meathead

Williams-Sonoma's Essentials of Grilling

Ginger Soy Flank Steak with Grilled Green Onions - Page 70
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

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