Grilled up some great Flank Steaks last night which we had marinaded overnight using our neighbor’s recipe: see below (thanks Mel B!)
We have family in town so I grilled up two flanks, both around 2LBs, one from Wegman’s and the other from Gore’s meats in Stephens City, Virginia.
Grilled the steaks over direct heat on the Kamado Joe “Bessie” at around 500 degrees.
Grilling times were follows [2:30 (1/4 turn), 2:00 (flip), 2:00 (1/4 turn), 2:00 (remove)]. Came out medium/medium rare and the thickest part and medium-well in the thinnest part.
All portions of the meat were very tasty and the varying degrees of doneness was beneficial as the group had different preferences.
Flank Steak Marinade
- 1- 2LB flank steak
- ¼ cup Soy Sauce
- ¼ cup vegetable oil
- 2 TBS water
- 2 cloves minced garlic
- 2 tsp brown sugar
- 1 tsp dried ginger
- ¼ tsp black pepper
- Mix marinade together
- Add marinade to steaks in a 1 gallon zip-loc bag (1 per steak)
- Marinade for 12-24 hours
- Remove Steaks from fridge and let warm to room temperature
- Pre-Heat grill to 500 degrees
- Grill Steaks to preference
- Approximately 4 minutes each side for medium.
Prepared the shrimp as described in a previous post
Meal was a hit….