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Flank Steak and Rosemary

post #1 of 4
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I bought a flank steak this week and have it in a marinade concoction that involves Worcestershire, soy and A1 sauces along with Italian dressing salt, pepper, onion and garlic powder and minced garlic. I usually grill this piece of meat to a temp of 120° then slice it thinly on the bias; however, this morning I was harvesting herbs that grew up while we were away for 3 weeks. I have some springs of rosemary and was thinking about putting sprigs one each side of the flank steak then rolling it into a sort of roast and tying it with string then smoking it on the mini-wsm.

What do you think? Maybe the rosemary has gone to my brain. I can't seem to imagine what the rolled up steak will look like if both sides are not cooked.

post #2 of 4

RH, morning.....  I have heard, but not tried, rosemary on the charcoals, or heat source, aromatics the meat with it's smoke....  Rosemary can be a powerful herb....  I like it but use it with caution....  It adds some great flavors to food......   



post #3 of 4

I would just rub it good with the rosemary

 Looking forward to seeing the money shot.

Happy smoken.


post #4 of 4

Rosemary is one of those herbs...for me....a little bit can go a long way.  Love it...just in little doses.



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