The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Flank Steak..
- This topic has 6 replies, 2 voices, and was last updated 12 years, 2 months ago by Anonymous.
February 27, 2011 at 3:35 pm #1224AnonymousGuest
I have said in the past, I wasn’t prone to doing individual steaks but I came home with a couple of nice Flank Steaks. I am thinking a 7 to 10 day drybag may be a winner. Has anyone tried them??
“C~W”February 27, 2011 at 6:39 pm #4584Ron PrattMember
I have not but I’ll be all ears about your results. One of my most favorite of all favorite meals uses flank steak. To be totally honest it’s the meal I have had for my birthday every birthday for 15 years and I actually make the whole meal myself!March 3, 2011 at 12:20 am #4603AnonymousGuest
One of my buddies loves flank steak. Let me know how it goes…I’ll pass it along!March 3, 2011 at 12:34 am #4609AnonymousGuest
I started the drybagged Flank Steak last Sunday afternoon. The bagging went nice and easy in the more narrow long bag thats about 10″ wide.
Didn’t have to do the 90 degree side seals when using the bent paper clip method.
The clip doesn’t appear to affect the nozzles vaccum ability at all.
A question.. how do you and RRP prepare your flank steaks…best method. Stuffed??March 3, 2011 at 12:35 am #4611AnonymousGuest
I’ve never done flank. I’ll try to remember to ask my buddy when I get back from vacation B)March 3, 2011 at 1:12 am #4612Ron PrattMember
Char-Woody wrote:quote :…A question.. how do you and RRP prepare your flank steaks…best method. Stuffed??
Well my friend I am happy to share my full recipe!
RRP’s London Broil
Background & Disclaimer: Over 30 years ago someone shared this basic recipe with my wife, Pat. We have no idea of the origin – hence no credit can be given. On the other hand I have tweaked it over the years and have adapted it to grilling on my ceramic cooker called a Big Green Egg. To this very day it is my favorite meal and I reserve it for my birthday meal plus a couple other special occasion celebrations each year.
1 flank steak around 1.25 to 2 pounds
2 T canola oil
3 t dried chopped parsley flakes
3 or 4 fresh garlic cloves chopped fine
½ t salt
2 t lemon juice
¼ t fresh ground pepper (12 grinds)
Using a sharp knife trim any excess fat. Scrape off the fine membrane on the one side. Rinse under cold running water and then dry. Combine the above ingredients, and mix well. Lay meat on a piece of Saran wrap and spread the mixture evenly on both sides. Since a flank steak has a strong grain pattern to it with a stringy texture I work the mixture into the meat using the backside of a spoon. Finish wrapping with more Saran wrap and then seal tightly in a food safe plastic bag compressing out air. Refrigerate for at least 24 hours, though 30 is better and 48 is best and do not disturb it!
Sauté 8 oz of sliced white button mushrooms in 1/3 stick of real butter and salt to taste and sit aside, but do not drain! (BTW lately the sliced mushrooms are thicker than they used to be so I find they work with this meal better when further sliced in half while still raw.)
In a saucepan create the following au jus:
2 T Heinz Chili Sauce
a pinch of marjoram
a pinch of thyme
a generous pinch of hickory smoked salt
2 generous dashes of Tabasco
2 generous dashes of Worcestershire
5 oz of Burgundy
1 beef bouillon cube
2 oz of water
sprinkle of salt and fresh ground pepper
Optional: ½ t of flour (add the flour to a T of hot water from the tap so that it will dissolve)
Mix these ingredients well and add several slices of onions, broken apart and left as rings or cut in half. Simmer the pot until it starts the fine bubble stage. At this point add the mushrooms and their liquid and stir well. This can be done in advance, left to cool and refrigerate until time to reheat and serve with the meal.
Grilling the meat:
Flank steak is thin and if overcooked it will become tough very quickly.
Fire up your BGE and stabilize at 650 to 700 degrees dome. Unwrap the meat and quickly place on the grill for a mere 2 minutes for first side, flip for 3 more minutes and y remove the meat as the cooking is done!
Quickly cut the meat across the grain in thin strips of ¼” to 3/8” slices. Prepare the plates with meat and garnish with the warm au jus/mushroom mixture. We love this meal with mashed potatoes also garnished with the mixture.
* * * * * *
I just hope you enjoy this recipe as much as we do. BTW I love any leftovers just cold and eaten over the kitchen sink the next day! Ron Pratt, aka RRP in Dunlap, IL
Updated November 28, 2010March 12, 2011 at 2:11 am #4633AnonymousGuest
🙁 Wow.. now thats a recipe I must try, when I eat alone. My “house manager is a devout salt and pepper and well done individual.
After 10 days I pulled the flank steak and did my “Weber’s Chicago Steak” seasoning and a “salt and pepper” to her share. The flavor was excellent, but I am afraid if I had let it go longer, it could have been shoe leather for dryness and a bit harder to grill. I did find that sliced cross grain is the way to go.
More experimenting to do.. but I think your recipe stuffing is the trick to do.
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