Comments on: Perfect Flank Steak

By: Erik Blazynski

Erik Blazynski — Sun, 18 Jul 2010 05:48:14 +0000

I created a video of myself creating this recipe! This shit ROX… http://bit.ly/bxerS1

By: Olias

Olias — Sat, 12 Aug 2006 01:46:22 +0000

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.

By: Eric

Eric — Sat, 29 Jul 2006 12:42:33 +0000

WHOOO FLANKSTEAK.

By: Mel Matsuoka

Mel Matsuoka — Thu, 27 Jul 2006 05:11:37 +0000

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

By: John C Dvorak

John C Dvorak — Thu, 27 Jul 2006 02:40:14 +0000

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!

By: JeffS

JeffS — Thu, 27 Jul 2006 02:24:57 +0000

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.

By: cosmo

cosmo — Wed, 26 Jul 2006 10:16:51 +0000

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

By: ermyl

ermyl — Wed, 26 Jul 2006 00:11:51 +0000

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.

By: Oliver Widder

Oliver Widder — Tue, 25 Jul 2006 22:08:32 +0000

Hi
I’ve just not tried it out but made a small cartoon
Bye,
Oliver

By: BMoormann

BMoormann — Tue, 25 Jul 2006 12:06:10 +0000

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.

By: joshua

joshua — Tue, 25 Jul 2006 09:01:47 +0000

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.

By: joshua

joshua — Tue, 25 Jul 2006 08:59:21 +0000

#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*

By: David Amodt

David Amodt — Tue, 25 Jul 2006 06:53:01 +0000

Wow… a great recipe and a TWIT plug… looking forward to trying the steak and the recipe…. thanks John!

By: Joe

Joe — Tue, 25 Jul 2006 05:50:16 +0000

Another great secret is to use Tri-Tip vs flank steak. Being from Tucson, John is correct, you can’t make a better steak than with Mesquite wood. You come to the southwest and eat steak down here, you will never eat steak any other way than cooked over that wood.

Check out tritip click on the video at the top of the link below on grililng this meat. Buy Tritip at Costco, it is outstanding and realtively cheap at $4 a lb.

http://www.santamaria.com/visit/section_visitor/barbecue.html

By: Mikle Cannali

Mikle Cannali — Tue, 25 Jul 2006 05:10:37 +0000

10 Comment: Ribs – actually a process, not a recipe.
20 Boil ribs in favorite barbeque sauce 20 mins
30 Place on hot (mesquite) fire till they dry out
40 flip to dry both sides
50 insert back in sauce; ribs will absorb sauce
60 If sauce remains, then 30
70 serve