This is a simple recipe I’ve been bragging about on the Twit podcast. I’ll reprise all my old Boardwatch and other recipes over the next month.
Perfect Flank steak (London Broil)
Ingredients:
1 1/2- 2 pound flank steak
soya sauce (Japanese style)
sumac (powdered)
Mesquite fire
Directions:
Put whole flank steak into a shallow pan the bottom of which has 1/8-inch of Japanese style light soya sauce (Kikkoman is perfect for this). Cover the top of the meat with more soya sauce. Let stand (turning several times) in the marinade for 15-20 minutes but no longer as it begins to cook the meat.
Have ready a mesquite charcoal fire going in a barbecue grill. Make sure there are enough embers to produce flames from the charcoal. Toss the flank steak on the grill and cook for 4 minutes on each side (this has to be adjusted with meat thickness). The meat should be cooked rare but should be nice and seared on the outside.
Slice the meat across the grain at a sharp angle and in thin slices. Layer the pieces on the plate so the red center of each piece shows. Sprinkle a tablespoon of sumac over the slices. Sumac is a lemon-flavored Middle Eastern spice found at International grocers. It’s not critical to the success of this dish, but it’s a great flourish.
This dish can also be accomplished under a good broiler but never picks up the wood flavors and it is more difficult to sear. You need a hot temperature to make the recipe work. When you start to nail this recipe, it’s exceptionally spectacular. It takes a couple of shots to get it down. I’ve seen variations on the presentation where the meat is topped with chimichurra or placed on top of a mixture of crushed tomatoes, garlic and basil. Whatever is done, the marinade/cooking process is the most critical aspect of this dish.
This goes well with a salad and a good rice dish.
#7……there are spam recipies at the top of your gmail page, different ones all the time……lol
I was hoping to find someone who may have made the recipie for *spam fajitas*
This sounds a lot like my Mom’s way of doing flank steak as well John. The key is the rareness and the light soya.
Mesquite is the only way to BBQ meat….we have huge stacks of it at the ranch.
I am absolutely amazed by these comments. Marinating a stake in Soya sauce is the cooking equivalent of telling an IT guy about this great new website called Yahoo.
Hi
I’ve just not tried it out but made a small cartoon
Bye,
Oliver
thanks for the recipe,
Just i’m french, very hirt soccer fan… Just want to answer your questions you asked for. so what is your question about soccer.
i cant understand how a flank steak could be so important to the listeners, as to post several reply’s to it. way to go johnny d
I made this tonight and it was very good. I put some sliced portabello mushrooms on the grill during the last 4 minutes. They really soaked up the flavor of the mesquite.
I am thinking the next time I cook this I will add some pineapple juice to the marinade. For those with gas grills, you can throw some wood chips wrapped in foil in there. They should smoke enough to add flavor to your cooking. Several years ago I bought a Weber charcoal grill and a Weber chimney to light charcoal in. I didn’t use my gas grill for a year and then this year set the gas grill out by the curb. The secret to charcoal or wood grilling is using a chimney to get the fire going. Everything tastes so much better I don’t think I’d ever use gas again except for boiling seafood or frying a turkey.
Hey Josh, I never said this was a complex dish. But it is not something people would normally do in this manner with a limited time frame.
#27 — good luck with the pineapple juice. I’ve have tried a lot of variations and nothing seems to actually make this simple dish better.
Yes tri-tip is the trendy meat du jour. It does not have this same character though.
I’d better get a “nerd” recipe forum started soon. Men love to cook! Especially over fire!
Hey John, here’s my vote for you to start doing a cooking/foodie blog/forum! That would be fantastic.
There’s a blog/forum site called “Cooking For Engineers” (http://www.cookingforengineers.com) which is a really good geek-centric cooking site that can tide some of you over until John gets his recipes online
WHOOO FLANKSTEAK.
Thanks John, I tried this recipe and was pleasantly surprised with how well it tuned out. So I started telling the guys at work which got their mouths watering when one of them asked me where I heard about this. I said, on a podcast, and suddenly, I wasn’t cool any more. Ah, what do they know? Poor buggers are missing out.
I created a video of myself creating this recipe! This shit ROX… http://bit.ly/bxerS1