Flank Steak Ideas?

Discussion in 'Beef' started by fishawn, Jul 22, 2009.

  1. fishawn

    fishawn Smoking Fanatic

    Got a bunch of Flanks @ $2.99 # the other day. Love them marinaded on the grill, but have never smoked one. Anyone have any good marinades, or ideas for a Flank besides jerky? Thanks in advance.
     
  2. meatball

    meatball Smoking Fanatic OTBS Member

    I love it marinated with Mojo! Marinade for a few hours or overnight. Smoke it to about 135*, smoke some onions with it and slice it all up for fajitas - they're great. That's a great deal! Enjoy and post some Q-view!
     
  3. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    oh man, yes. There was a post quite a while back, prior to the crash. I think erain did it. had some flank steak and had layers of sun dried tomatoes, some spinach and chese and some other things if I remember right. Rolled it up and smoke it. It looked out of this world. Ask him about it, I think it was him.
     
  4. meat hunter

    meat hunter Master of the Pit SMF Premier Member

  5. bigsteve

    bigsteve Master of the Pit

    Never smoked one. But it sure is hard to beat grilled London Broil.





    Oh my..........
     
  6. fired up

    fired up Smoking Fanatic OTBS Member

    Beef Braciole!



    Not my pic.
     
  7. wutang

    wutang Smoking Fanatic OTBS Member

  8. scubadoo97

    scubadoo97 Smoking Fanatic

    Where do you guys find these prices???? $2.99/lb....I'm paying $6.99/lb and just bought one today to make cheese steaks.

    Fired up the Braciole looks fantastic.
     
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I see everyone has their own way mine is marinade with italian dressing and then smoke at 230-240 to about 140-145 or so and thin slices for fajitas with the works.
     
  10. rivet

    rivet Master of the Pit OTBS Member

    FU, thanks for the reminder, my mom always made farsumagru when I was a kid. Thought I'd smoke one as a fattie, since I never liked all the thin liquidy sauce that went with it. Now grown, I realize what a great meal it is.
     

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