Flank steak hot and fast or low and slow, some other way?

Discussion in 'Beef' started by timberjet, Aug 15, 2014.

  1. timberjet

    timberjet Master of the Pit

    Hey everybody. I have two flank steaks in KC masterpiece teriyaki marinade right now for the game tonight. I usually do flank hot and fast on the kettle but am open to any other ideas as I like to try new things. Have any tricks you would like to share for some flank? Maybe flank Kabobs or ??? I don't think I have ever done one low and slow. Would it turn into A tire tread? What do you think?
     
    Last edited: Aug 15, 2014
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Have you considered a reverse-sear? (smoke @ 215-225* for an hour or so, then sear on a HOT grill to your desired internal temp)

    Hot & fast does seem to be a good route for the leaner cuts...reverse sear gives you the best of both worlds, with a good amount of smoke from the initial stage of cooking, the grill-marks and a slight char + the flavor of a lump or charcoal fire to finish it all up. I'm doing baby-backs and pork CSRs with reverse-sear this afternoon, but at lower smoking temps for shorter time with a HEAVY smoke, and more time over the fire to finish...[​IMG]...just for giggles, what if, and so I can say I did it...[​IMG]

    Eric
     
    Last edited: Aug 15, 2014
  3. reverse sear I would not do because I assuming your flank steak is less than an 1'' thick I only reverse sear 1 1/2'' or more. with flank steaks I either make kabobs or fajitas
     
  4. 3montes

    3montes Master of the Pit OTBS Member

    I picked up a   flank steak last week and I put it right back down in the meat cooler. $12.79 a lb!! [​IMG]  

    I marinade overnight in a home made fajita marinade. I think I got the recipe from Tyler Florence but it's the bomb!

    Then I sear it on the fire box over open flames on my smoker about 1 to 2 minutes per side. Then in the smoker low and slow for a hour or a bit more to pick up some good smoke. The marinade will never let it get tough.

    Makes some damn good fajitas! [​IMG]
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Timberjet. IMHO , I would go hot and fast , finish at Med. Rare (140*F if you are checking ). Get some good ('Fond' or Bark) then serve with condiments and drinks .

    Yeah , the price is terrible Montes , yet another "save-up for meal". I use skinless/boneless Thighs and they work well if you like Chicken and the Skirt/Flank is too high. If you like white meat better , try the Thighs, the flavor is well suited for Fajitas . Make sure the chicken get to 165*F IMT.

    Have fun and . . .
     
    Last edited: Aug 15, 2014
  6. venture

    venture Smoking Guru OTBS Member

    For the price, I could buy a different cut?

    They used to be cheaper, but not any more?

    I have always done them hot and fast. 

    I have heard the alternative would be low and slow for an extended period? Possibly including liquid?

    I like mine hot, fast, and off!

    Good luck and good smoking.
     
  7. timberjet

    timberjet Master of the Pit

    I have two and they are about an inch thick. I figured hot and fast but just thought I would see if there was any other way. I just got a half a cow the other day so I am Beef rich at the moment. Thanks for the great replies guys. I will be grilling for the first time in quite a while this afternoon. I have smoked just about everything under the sun and just about every meal I have eaten for a long long time. Now lets see if I can remember how to get the kettle hotter than 250 for once. haha...
     
  8. venture

    venture Smoking Guru OTBS Member

    Be sure to let us know what you think!

    Good luck and good smoking.
     
  9. timberjet

    timberjet Master of the Pit

    Ok, this was the most tender, best and fastest disappearing piece of beef I have done for a long time. Wow! Sorry it didn't make it long enough for pictures. I did do two for sammies next week. Maybe get a picture when I slice it up. I did hot and fast with about 6 minutes per side over apple wood fire in the Weber Kettle.
     
    Last edited: Aug 17, 2014
  10. venture

    venture Smoking Guru OTBS Member

    Good job!

    Those babies can toughen up.  I like to slice thinly across the grain or on a bias.

    They sure do have a great beef flavor.

    Good luck and good smoking.
     
    Last edited: Aug 17, 2014

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