Weber Kettle Flank Steak

This evening I went to the grocery store with the intention of buying steak. New York strip, ribeye, sirloin, or if they didn't have any of those, tri-tip. Well, no luck. What I did find though, was a 1.5 pound USDA Choice flank steak. I decided to cook it like I would a tri-tip and see how it turns out. This is how it went.

Ingredients:

1.5 Pound Flank Steak

Kosher Salt

SPG Rub

Montreal Steak Seasoning

1. Flank steak is not a tender cut of meat. To tenderize this cut, I decided to try a tip I learned from Kosmo over at Kosmos Q. It's a salt brine. To do this lay down a pile of Coarse Salt. It's very important that it is coarse.

Press the meat onto the bed of salt and cover with salt on top as well

Let it brine for 10-15 minutes. Do not go longer than this or your steak will fall apart.

2. Set up your grill for 2-zone cooking.

3. Rinse salt off the steak and season with your favorite seasonings. I use a base layer of SPG, and topped with Montreal Steak seasoning.

4. Place steak on the grill in the indirect zone with the lid closed and cook until an internal temperature of 105 degrees.

5. Once the internal temperature reaches 105 degrees, it's time to sear. Take off the lid and fan the coals to get them nice and hot. Move the steak to the direct side and cook for 2 minutes on each side. After 2 minutes on each side, you should have an internal temperature around 125. This is my personal favorite as it will carry over to a perfect medium-rare.

6. Remove the steak from the grill, cover with foil, and let it rest for about 15 minutes.

7. Slice the steak against the grain and serve with your favorite sides.

This steak was tender, juicy, and delicious. We served it with creamy chicken rice, and off the cob elote. It was a great meal that was cooked in around 45 minutes total. I would definitely recommend trying this the next time you want to try a different cut of steak.

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