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Author Topic: Flank Steak on the Spirit  (Read 1017 times)


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Flank Steak on the Spirit
« on: September 04, 2017, 05:19:23 PM »
I always prefer the Kettle to my Spirit, but I always like a quick, easy cleanup on the last night of the weekend.

I marinated a disappointingly small flank steak overnight. The flank steak where we order our meat from varies from order to order. Sometimes, it's larger than a plate. Others, it's an insult to carnivores everywhere.

Recipe for the marinade here:

Grilled it only two-and-a-half minutes a side. Temperature of the grill was just over 600 degrees when I put it on.

Let it rest for ten minutes:

Not a bad effort, if I do say so myself.
A man who has an experience is never at the mercy of a man who has just a theory.