How To Cook Flank Steak On Big Green Egg - How To Cook
Flank Steak Smoked on the Big Green Egg (Kamado) My Backyard Life
How To Cook Flank Steak On Big Green Egg - How To Cook. Remove the thin sides of the bavette. This is a delicious flank steak recipe that is made on the big green egg.
Flank Steak Smoked on the Big Green Egg (Kamado) My Backyard Life
Set the egg up for direct cooking (no conveggtor) at 650°f/343°c. Feel free to add more. Heat your big green egg to 500 degrees. Drizzle in the olive oil and massage to coat all of the steak. To increase sear marks use a cast iron cooking grid; It delivers a lightly smoked steak flavor and is nicely complimented with worcestershire sauce, honey and soy. Later on, you can grill them very briefly on both. Cut the steak across the grain into thin slices and serve with pineapple salsa for a refreshing zest. Preheat the grill to high heat. While the egg is preheating take the meat out.
Carefully raise the cooking grate and insert the plate setter in the big green egg. Trim the steaks of any excess fat. Cooked direct, 600 degrees for about 2 minutes each side. To increase sear marks use a cast iron cooking grid; Allow to stand at room temperature for 30 minutes before grilling. In the meantime, remove the membrane from the flat side of the bavette. To do this, put your knife under the membrane, grab the membrane and cut up along the membrane while holding your knife against it. Drizzle in the olive oil and massage to coat all of the steak. This is a delicious flank steak recipe that is made on the big green egg. Place steaks in the fridge for around an hour to allow the meat to really absorb the spices. Remove the top vent cap and let them cook for about two to three minutes.
