RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2383
| View Recipe |
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| Recipe Name: |
Charcoal-Grilled Flank Steak |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2009-03-08
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
40.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
12.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.40
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Flank steak is best when cooked rare, or medium-rare at most. It is also very important for the meat to rest after it comes off the grill.
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Ingredients:
1 to taste salt and pepper
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Directions:
Ignite about 7 quarts charcoal and burn until coals are completely covered with thin coating of light-gray ash, 20 to 30 minutes. Pile coals on one-half of grill bottom, position grill rack and heat until very hot (you can hold your hand 5 inches above grill surface for 2 seconds).
Generously sprinkle both sides of steak with salt and pepper; place directly over coals and grill until well-seared and dark brown on first side, 5 to 7 minutes. Flip steak using tongs; continue grilling on second side until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for medium-rare (depending on heat of fire and thickness of steak). Transfer meat to cutting board;
cover loosely with foil, and let rest 5 to 10 minutes. Slice very thin, on bias against the grain; adjust seasoning with additional salt and pepper and serve immediately. |
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| Nutrition per Serving: |
| Calories: |
440 |
Total Carbs: |
0.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
100.0 |
Fat: |
20.0 |
Protein: |
60.00 |
| Fiber: |
0.00 |
Sodium: |
150.00 |
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