No marinade for this impromptu flank steak today. Just a simple dry brine with Diamond kosher salt, a few hours in the fridge, a light coat of duck fat and Top Dog BBQ chili powder, and then a total of 9 minutes over charcoal. Sliced against the grain and then cut into smaller, bite sized portions for some steak salad.
by TopDogBBQ
5 Comments
You let that puppy rest long enough?
What do you use for lighting in your pictures? They always look so good!
Beautiful.
I’ve been wanting to sous vide flank steak to see if I can get it a more tender. I like flank steak, but the fam is spoiled with filet and ribeye
TopVignetteBBQ