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Smoke Blower
Joined Feb 24, 2010
Flank steak, if done correctly, can be delicious!
Oh that is very true. I just said it that way because most people just grill it and it can quickly become chewy and awful. I personally marinate it in Tequila, lime juice, orange juice, and crushed garlic for about 8 hours prior to cooking it. Then cook the flank steak on a little bit lower heat than you would a regular heat for about 12-15 minutes, brushing it with some reserved marinade. Brush some tortilla shells with lime juice or water and toss them wrapped in foil on the grill. Pull the steaks, slice them thin, stack  them on your warm tortilla shells with a little pico, sour cream, shredded mexican cheese, lettuce, onions (green or white), and whatever else you like. Then enjoy it immensely. Once your done if there's any reserve tequila I would recommend toasting to a dinner well done...


Smoke Blower
Joined Apr 24, 2010
My take on this for the first time.  Nice, thick T-bone steak seasoned with pepper, salt, and granulated garlic; sprayed with a little olive oil.

In the Smokehouse for a few hours with a cold smoke:

TBS thanks to the A-Maze-N Smoker:

Next, off to a nice hot charcoal fire. I'll let you know in a while how it turns out!

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