Flank Steak - BBQ Central

Go Back   BBQ Central > General > Grilling
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-22-2008, 08:52 AM   #1
BBQ Centralite


 
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
Flank Steak

Marinated a piece of flank steak in Italian dressing, lime juice, and fresh garlic for 12 hours. Removed it from the marinade
and let it sit at room temp for an hour. A couple of minutes on the grill and it was mighty tasty.








__________________

__________________
John

"De gustibus non disputandum est,"
John A. is offline   Reply With Quote
Old 12-22-2008, 09:08 AM   #2
Official BBQ Central Mark
 
007bond-jb's Avatar


 
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
Looks good John, How tender was it? Fork only? Could it have marinaded longer say 48hrs?
__________________

__________________
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


BOY!

https://www.youtube.com/user/007bondjb
007bond-jb is offline   Reply With Quote
Old 12-22-2008, 09:43 AM   #3
Baby Back
 
SmokinRubcom's Avatar


 
Join Date: Aug 2008
Posts: 93
Re: Flank Steak

Quote:
Originally Posted by John A.
Marinated a piece of flank steak in Italian dressing, lime juice, and fresh garlic for 12 hours. Removed it from the marinade
and let it sit at room temp for an hour. A couple of minutes on the grill and it was mighty tasty.








John, what you have there is a flat iron steak not a flank steak. Both are great.

Mike
__________________
SmokinRub.com - The best BBQ rub, Brisket rub, and steak seasoning! $2 S/H on all orders! 4oz, 16oz, and 32oz bottles to choose from :)
SmokinRubcom is offline   Reply With Quote
Old 12-22-2008, 10:34 AM   #4
BBQ Central College
 
BayouChilehead's Avatar


 
Join Date: Oct 2008
Location: Walker, La.
Posts: 407
No matter what you call it, the end result looks real good!!
BayouChilehead is offline   Reply With Quote
Old 12-22-2008, 10:44 AM   #5
Baby Back
 
SmokinRubcom's Avatar


 
Join Date: Aug 2008
Posts: 93
Quote:
Originally Posted by BayouChilehead
No matter what you call it, the end result looks real good!!
Your right, the final result looked REAl good but I hope that the place he got it from didn't label it as a flank steak to get more money from it. The market I run we charge $6.99lb for flanks and $3.49 for flat iron's.

Mike
__________________
SmokinRub.com - The best BBQ rub, Brisket rub, and steak seasoning! $2 S/H on all orders! 4oz, 16oz, and 32oz bottles to choose from :)
SmokinRubcom is offline   Reply With Quote
Old 12-22-2008, 12:04 PM   #6
BBQ Central College
 
BayouChilehead's Avatar


 
Join Date: Oct 2008
Location: Walker, La.
Posts: 407
Quote:
Originally Posted by "SmokinRubcom
Your right, the final result looked REAl good but I hope that the place he got it from didn't label it as a flank steak to get more money from it. The market I run we charge $6.99lb for flanks and $3.49 for flat iron's.
Mike
That is a big difference in price, I hope they didn't charge him wrong.
Not being a butcher or meat expert, I have to ask how you can tell it looks like a flat iron and not a flank steak??
BayouChilehead is offline   Reply With Quote
Old 12-22-2008, 01:29 PM   #7
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
I cant believe anybody be eager to buy flank steak for 7 bucks a pound. That stuff is about as tasteless and tough as round. Must be a lot of rich folks with good teeth and defective tastebuds in that neighborhood Now we have had purty good luck with the Flat Iron steaks on the grill. Never have bothered to marinate one. Will give it a try..thanks for the recipe.

bigwheel
bigwheel is offline   Reply With Quote
Old 12-22-2008, 02:29 PM   #8
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
Ditto on "it ain't flank".

Still looks good tho!
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 12-22-2008, 04:46 PM   #9
Baby Back
 
SmokinRubcom's Avatar


 
Join Date: Aug 2008
Posts: 93
Quote:
Originally Posted by bigwheel
I cant believe anybody be eager to buy flank steak for 7 bucks a pound. That stuff is about as tasteless and tough as round. Must be a lot of rich folks with good teeth and defective tastebuds in that neighborhood Now we have had purty good luck with the Flat Iron steaks on the grill. Never have bothered to marinate one. Will give it a try..thanks for the recipe.

bigwheel
Only thing I do with a flank is either slice it thin for fajitas or send it through the tenderizer at work and roll and cut for pinwheel steaks (actually great on the grill). At $6.99 we sell around a case a week (70lbs +)

Mike
__________________
SmokinRub.com - The best BBQ rub, Brisket rub, and steak seasoning! $2 S/H on all orders! 4oz, 16oz, and 32oz bottles to choose from :)
SmokinRubcom is offline   Reply With Quote
Old 12-22-2008, 05:04 PM   #10
BBQ Centralite


 
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
Yep, dug out the wrapper and it's Flat Iron. Someone put it in with the flank steaks and I grabbed it without looking at the label. Sure was good.
__________________
John

"De gustibus non disputandum est,"
John A. is offline   Reply With Quote
Old 12-22-2008, 05:15 PM   #11
BBQ NOOB
 
Join Date: Jan 2008
Posts: 30
Looks great! Who got the bacon?
kylew3 is offline   Reply With Quote
Old 12-22-2008, 05:53 PM   #12
God O'Que
 
Toby Keil's Avatar


 
Join Date: Jan 2008
Location: Thousand Oaks, CA
Posts: 2,669
That looks great John!
__________________
WSM, Chaney, Genesis 1000 Gas, Go-Anywhere Gas, Smokey Joe
Toby Keil is offline   Reply With Quote
Old 12-22-2008, 06:12 PM   #13
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
Looks great John... Fajitas are made out of a fajita"Skirt Steak" Outside or inside.. What yall are calling fajitas are actually just Tacos made out of different types of meat... There is no such thing as a chicken fajita. I want that salad John made!!!
surfinsapo is offline   Reply With Quote
Old 12-22-2008, 08:52 PM   #14
Baby Back
 
SmokinRubcom's Avatar


 
Join Date: Aug 2008
Posts: 93
Quote:
Originally Posted by surfinsapo
Looks great John... Fajitas are made out of a fajita"Skirt Steak" Outside or inside.. What yall are calling fajitas are actually just Tacos made out of different types of meat... There is no such thing as a chicken fajita. I want that salad John made!!!
Skirt or flanks can be made into fajita meat. Most resturants use skirts because the cost is cheaper. We dont carry skirts because there is sooo much trimming involved to get the meat presentable for the consumer to buy. Its not worth for us to carry.

Mike
__________________
SmokinRub.com - The best BBQ rub, Brisket rub, and steak seasoning! $2 S/H on all orders! 4oz, 16oz, and 32oz bottles to choose from :)
SmokinRubcom is offline   Reply With Quote
Old 12-22-2008, 09:50 PM   #15
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
Quote:
Originally Posted by SmokinRubcom
Quote:
Originally Posted by surfinsapo
Looks great John... Fajitas are made out of a fajita"Skirt Steak" Outside or inside.. What yall are calling fajitas are actually just Tacos made out of different types of meat... There is no such thing as a chicken fajita. I want that salad John made!!!
Skirt or flanks can be made into fajita meat. Most resturants use skirts because the cost is cheaper. We dont carry skirts because there is sooo much trimming involved to get the meat presentable for the consumer to buy. Its not worth for us to carry.

Mike
You are missing the point...

Etymology


Quote:
In Spanish, fajita is the diminutive form of the word faja (IPA: /ˈfɑːhə/) which translates to "belt" or "girdle" in English. Butchers along the Texas border with Mexico used the word to refer to the diaphragm muscle of a steer. Researchers found references to Hispanic ranch hands eating this cut of beef in a tortilla with condiments as early as the 1930s but the word fajita is not known to have appeared in print until 1971, according to the Oxford English Dictionary. In a Mexican Cookery Book published in the Southwest in 1980 there is still no mention of fajitas. Newspaper advertisements for fajitas began appearing in regional newspapers in Texas in 1975.

Skirt steak


Quote:

The cut is known in the U.S. as the skirt steak, and remains popular for making fajitas. In fact, many purists insist that only skirt steak can be used for making fajitas, and that the use of other meats, such as chicken, constitutes another dish altogether. Regardless, use of the word fajita has evolved from the term for a cut of beef ..

History

Quote:
Condiments and tortillas.

Sonny Falcon is believed to have operated the first commercial fajita taco stand at a weeklong outdoor event in Kyle, Texas in 1969. He also went to rodeos, fairs, and outdoor festivals selling his fajita taco. An Austin reporter christened him "The Fajita King" and Falcon was able to trademark the name.
surfinsapo is offline   Reply With Quote
Old 12-22-2008, 10:02 PM   #16
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
We used to have a little Mom n Pop place up here who made the beef fajitas outta tenderized cutlets from Albertsons. They had the best non-existent chicken Fajitas in town. Took em 16 years to go outta bizness. Mamacita make tamales each Tuesday etc. They also had some very good chicken enchiladas with sour cream sauce till I bumped into that batch at the El Salvadore place the other day..I thought them other ones was best. I tried to teach em how to make cheese and onyawn Enchiladas for years. Now do you think they would listen to me? No. They just take that old hard rat cheese and melt in it tort with a few onyawns. I dont like em like that.

bighweel
bigwheel is offline   Reply With Quote
Old 12-23-2008, 12:29 AM   #17
Wizard of Que
 
Tannehill Kid's Avatar


 
Join Date: Nov 2007
Location: Winnfield LA
Posts: 1,812
The end results look goooood. Could eat me a big plate of that.
__________________

__________________
Geaux Tigers
Tannehill Kid is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







All times are GMT -5. The time now is 11:41 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
×