This time I BBQ’d a flank steak for my tortilla dinner.
I found a nice cut of Charolais, a breed I have not previously tried to cook. I already knew that Charolais is French, white and well known quality meat. What I did not know, was that it is also well known SOB. The cattle is aggressive, fighting between themselves and can be a serious threat to farmers. No wonder it was expensive!
Anyway, flank steak is easy to cook and easy to succeed with. Just make sure you have good quality meat and you are half way through. For the other half way, you need to cook it medium rare. Flank steak is thin and flat. If you cook it well done, it will dry and taste like a saddle.
There are number of great marinades and rubs which go well with flank steak. This time however, I was in a straight forward mood. Black pepper and sea salt. End of discussion.
Here is how I did it.
- Took flank steak out from the fridge
- Rubbed black pepper and sea salt all over it
- Let it warm up to 55°F (13°C)
- Heated my Weber Master Touch with full chimney starter of briquettes
- Placed all the briquettes on the other half of the grill and left other half empty
- Seared the steak well on both sides and put then on the empty half for indirect grilling
- Took out when inner temp reached 122°F (50°C)
- Wrapped in aluminum foil and let rest for 15 minutes
- Carved in to 5mm slices
Enjoy with selection of texmex stuff.
Don’t forget chili!