Flank Steak

[eddiememphis]

Flank steak from local market, grey meat section, I mean "Manager's Special".

Marinade- red wine vinegar, soy sauce, honey, garlic.

Smoker for two hours at 225°. Brought the meat up to 110° internal.
Fired up the chimney and set a cast iron grate over it. Seared the meat until 135°. Wrapped it in foil until I couldn't wait any longer.

 

[siege]

That looks absolutely delicious. Nice work !

 

[dannylang]

Nice looking meat.
dannylang

 

[normanaj]

Nice!

Flank is one of my favorites for sure.

 

[knifebld]

Wow nice job! Another idea of what to make this weekend! uggg...some many choices!

 

[gmc2003]

Looks mighty good to me.

point for sure
Chris

 

[kawboy]

Really dig your searing grate! Looks like it's off an old Hibachi I have. I'll have to steal that idea, can't believe I never thought of using it. Looks good!

 

[texomakid]

Very nice. I'm looking at that marinate real hard. Sounds like a good flavor profile and using the chimney to sear is something I've never thought of but I'm thinking about it now! Flank steak looks great.

 

[eddiememphis]

Really dig your searing grate! Looks like it's off an old Hibachi I have. I'll have to steal that idea, can't believe I never thought of using it. Looks good!

I wasn't sure where the grate came from but now that you mention it, I'm sure that is what it is.

I found it in Grampa's garage years ago and asked if I could have it. He said sure and I have used it while camping since.

The chimney idea isn't mine. I saw it on youtube. One of the mythbuster guys did a video about steaks and that was one of the ways he cooked it.

It gets MUCH hotter than any grill I own, perfect for searing.

 

[smokerjim]

looks great, nothing wrong with managers specials, it takes quite a while for beef to actually go bad.