first time doing this, i bought a 4 pound flank steak, and now i need
some advice on how to prepare it for the grill tomorrow, would like to
smoke it with apple wood, thanks

"lowdown" > wrote in message
ups.com...
> first time doing this, i bought a 4 pound flank steak, and now i need
> some advice on how to prepare it for the grill tomorrow, would like to
> smoke it with apple wood, thanks

Salt, pepper, garlic.

Cook it fast, not low and slow on a smoker. Cut it thin at a 45 degree angle
across the grain.

On Wed, 31 Aug 2005 00:50:53 GMT, "Edwin Pawlowski" >
wrote:

>
>"lowdown" > wrote in message
oups.com...
>> first time doing this, i bought a 4 pound flank steak, and now i need
>> some advice on how to prepare it for the grill tomorrow, would like to
>> smoke it with apple wood, thanks
>
>Salt, pepper, garlic.
>
>Cook it fast, not low and slow on a smoker. Cut it thin at a 45 degree angle
>across the grain.
>
and a little oil . . .

Harry

>Salt, pepper, garlic.
>
>Cook it fast, not low and slow on a smoker. Cut it thin at a 45 degree angle
>across the grain.
I actually prefer to cut it straight down. The slices aren't as
pretty, but they are a bit more tender.

Any attempts to impart a smokey flavor via apple wood will most likely fail
or, at most, will provide less than adequate flavor due to this cuts quick
(very quick!) cooking time. Coolest technique I've seen and used is the old
Alton Brown trick; he throws his flanks right on the lump charcoal..no
grate, no elevation from the fire...just right on top of bright red coals
(be sure to use natural hardwood lump charcoal!!!). Here's some more info
on AB's technique for this cut:
http://www.foodnetwork.com/food/reci...6_24088,00.htm
l

J.P.

"lowdown" > wrote in message
ups.com...
> first time doing this, i bought a 4 pound flank steak, and now i need
> some advice on how to prepare it for the grill tomorrow, would like to
> smoke it with apple wood, thanks
>

I saw that Good Eats episode, though I have not thrown the meat directly
on the coals before.

yes, cook it fast, cut against the grain, this is not a meat to smoke.

mk

J.P. wrote:
> Any attempts to impart a smokey flavor via apple wood will most likely fail
> or, at most, will provide less than adequate flavor due to this cuts quick
> (very quick!) cooking time. Coolest technique I've seen and used is the old
> Alton Brown trick; he throws his flanks right on the lump charcoal..no
> grate, no elevation from the fire...just right on top of bright red coals
> (be sure to use natural hardwood lump charcoal!!!). Here's some more info
> on AB's technique for this cut:
> http://www.foodnetwork.com/food/reci...6_24088,00.htm
> l
>
> J.P.
>
> "lowdown" > wrote in message
> ups.com...
>
>>first time doing this, i bought a 4 pound flank steak, and now i need
>>some advice on how to prepare it for the grill tomorrow, would like to
>>smoke it with apple wood, thanks
>>
>
>
>

On Wed, 31 Aug 2005 22:07:26 GMT, mikel > wrote:

>I saw that Good Eats episode, though I have not thrown the meat directly
>on the coals before.
>
>yes, cook it fast, cut against the grain, this is not a meat to smoke.
>
>mk
>
I've done it several times. He recommended 60 seconds per side. I
think 90 would be better. The marinade he used is great!

TNW