Plaid Palace Posted June 16, 2013 Share Posted June 16, 2013 Ok, here is a recipe for a flank steak I got off of youtube from a Big Green Egg Eggfest. I really think it would work on any steak. All of the measurements are guesstimates. 1 1/2 cup of Orange Juice 1 C Soy Sauce 1 teaspoon of black pepper 1 clove of garlic chopped Let sit 24 hours. Dry off and rub with a low sodium meat rub. Too much sodium in a rub will be too much salt to go with the Soy sauce. Ross, TKOBBQ and Shawsy 3 Quote Link to comment Share on other sites More sharing options...
JerryT Posted June 16, 2013 Share Posted June 16, 2013 Wow, thanks! On my list now Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
Plaid Palace Posted June 16, 2013 Author Share Posted June 16, 2013 Other than the BGE rub the chef in the video put on after the marinade I followed his recipe to a T and it turned out fantastic! Quote Link to comment Share on other sites More sharing options...
Plaid Palace Posted June 25, 2013 Author Share Posted June 25, 2013 Here are photos from this recipe. Shawsy and TKOBBQ 2 Quote Link to comment Share on other sites More sharing options...
Shawsy Posted November 11, 2013 Share Posted November 11, 2013 Nice find. Flank steaks are pretty plentiful in grocery stores and the Costco near me. Much easier to find than brisket, and more manageable portion sizes too. I'm definitely going to give this a whirl. Quote Link to comment Share on other sites More sharing options...
ebijack Posted November 13, 2013 Share Posted November 13, 2013 That is pretty much a Teriyaki recipe, I just marinade for at least 1 hour to over night. High heat. 8 mins the first side, 5 minutes the second side. I put some other seasonings on the top before cooking. Been doing this for well over 40 yrs as my Dad always did it that way ( he's 90) Makes awesome French dip with the left overs. Used to be a real cheap cut of meat till the cooking channel got the news out. ATXTaxman 1 Quote Link to comment Share on other sites More sharing options...
Marty Posted November 13, 2013 Share Posted November 13, 2013 That is pretty much a Teriyaki recipe, I just marinade for at least 1 hour to over night. High heat. 8 mins the first side, 5 minutes the second side. I put some other seasonings on the top before cooking. Been doing this for well over 40 yrs as my Dad always did it that way ( he's 90) Makes awesome French dip with the left overs. Used to be a real cheap cut of meat till the cooking channel got the news out. Yes Teriyaki with out the sugar and the ginger. Quote Link to comment Share on other sites More sharing options...
captndan Posted November 13, 2013 Share Posted November 13, 2013 Try the low sodium soy . Quote Link to comment Share on other sites More sharing options...
Boomer Posted November 14, 2013 Share Posted November 14, 2013 Try the low sodium soy . I use BRAGG Liquid Aminos. Less sodium than soy. You can find it in health food stores and organic sections of grocery stores too! Quote Link to comment Share on other sites More sharing options...
jrow17 Posted November 18, 2013 Share Posted November 18, 2013 Thanks for posting this, I used this recipe on a London broil this weekend for some tacos using a low sodium soy and this is a keeper. Marinated over night, reverse seared at 205 temp with some pecan chunks until a internal of 115 then cranked up the primo to 500 and seared it to a internal temp of 140 GOOD STUFF! DerHusker and Mode Red 2 Quote Link to comment Share on other sites More sharing options...
Frosch Posted November 18, 2013 Share Posted November 18, 2013 Jrow17 that looks really great! Nice color on the outside and perfect pink for tacos in the middle. jrow17 1 Quote Link to comment Share on other sites More sharing options...
bferne Posted November 23, 2013 Share Posted November 23, 2013 Trying this marinade right now - meat is in the fridge, but will probably only be there for 6 hours. Which should be plenty long enough, because I also broke out my new Jaccard for the first time today. Wow, it sure beats using a pairing knife to put cuts into the flank fibers. The only unfortunate thing is that this isn't going to be be cooked over coals - it's going on my gasser tonight. Quote Link to comment Share on other sites More sharing options...
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