Hey fellow eggheads! Got this flank steak and curious to hear how you’d do it? I was thinking of doing it side to side at high temp but open to some ideas. Thanks!
by Moist_Cardiologist83
5 Comments
TheFoxsWeddingTarot
One of my favorite memories is being at the beach park in Honolulu and all we had was one so those little gas camp stoves. It was getting dark and my friend’s Portuguese grandmother was sitting by the stove coaching me. We got it as hot was we could and fast grilled it, flipping it frequently. We decided it was “done enough” as it was getting dark and we really couldn’t see anything. It was hot all the way through but probably also raw. We laughed and laughed as we chugged Hawaiian beers and ate it with our fingers. So ono.
StrongmanEvan
I don’t think flank steak is a cut you need Wagyu for. Nonetheless, sear hot, flipping often until you see some juices form on top. Works great with marinades if you wanna go that route.
SeaworthyGlad
How thick is it? It looks a bit thicker than typical flank but maybe the photo is deceiving.
Ckn-bns-jns
Marinade it in Bachan’s Japanese bbq sauce, throw on hot grill, slice against the grain.
5 Comments
One of my favorite memories is being at the beach park in Honolulu and all we had was one so those little gas camp stoves. It was getting dark and my friend’s Portuguese grandmother was sitting by the stove coaching me. We got it as hot was we could and fast grilled it, flipping it frequently. We decided it was “done enough” as it was getting dark and we really couldn’t see anything. It was hot all the way through but probably also raw. We laughed and laughed as we chugged Hawaiian beers and ate it with our fingers. So ono.
I don’t think flank steak is a cut you need Wagyu for. Nonetheless, sear hot, flipping often until you see some juices form on top. Works great with marinades if you wanna go that route.
How thick is it? It looks a bit thicker than typical flank but maybe the photo is deceiving.
Marinade it in Bachan’s Japanese bbq sauce, throw on hot grill, slice against the grain.
Let us know how it turns out. Enjoy!