Up next in 10
Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/
Used in this video:
Hasty Bake Legacy 131: https://www.hastybake.com/?rfsn=5346419.73615f
Use code: KENTROLLINS for 10% off
🔥Chefstemp FinalTouchX10: https://bit.ly/47U5XEt
💰use code: cowboykent25 for 25% off sitewide
DJI Mic 2 https://amzn.to/4ewAHAw
Cowboy Hat: Chazhatz.com
For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins
======================
Printable Recipe: https://kentrollins.com/blogs/beef/flank-steak-with-chimichurri
======================
Show More Show Less View Video Transcript
0:00
Folks, if you ever wanted to grill a
0:02
steak that's tender, juicy, and loaded
0:04
with flavor, today is your lucky day.
0:07
We're taking this flank steak, soaking
0:09
it in a cowboy marinade, and finishing
0:11
it with a bright, zesty chimuri sauce.
0:13
We're making cowboy flank steak the
0:16
right way.
0:17
[Music]
0:21
[Applause]
0:23
[Music]
0:29
Now, before we get to cooking, let's
0:31
talk about the flank steak and where it
0:33
comes from. This cut deserves a little
0:35
spotlight time. Flank steak comes from
0:37
the beef's underside near the belly,
0:40
what's called the flank primal. It sits
0:42
between the brisket in the front and the
0:44
round in the back by the hind leg. That
0:46
means it's a muscle that's been put to
0:48
work all day long, supporting the beef's
0:51
core and helping it walk and breathe.
0:53
Now you can see these long grain of
0:56
muscle fiber that is running here. Long
0:58
strands all the way through. Now that's
1:01
really what gives it its rich beefy
1:03
flavor. But if you don't treat this
1:05
right, this thing can be tougher than
1:07
boot leather. But we're going to show
1:08
you how to make it so tenderoo. You'll
1:11
be wanting it every day. Now this flank
1:12
steak works hard. It does. And it is a
1:15
very versatile piece of meat that you
1:17
can have when you're grilling it,
1:18
cooking it, pan frying it, whatever you
1:20
do. But hey, if you slice this thing
1:22
thin, you got it seasoned just right. It
1:24
makes the best fajitas in the world. Or
1:26
you can just slice it into little
1:27
strips, fry it on a skillet, and what?
1:30
Put it in a steak salad. But it also
1:32
makes great sandwiches if you treat it
1:34
right. Now, back in old cookies time in
1:36
the chuck wagon going down the trail, if
1:38
they had some flank steak, he knew what
1:40
it cooked fast and it kept them fed. On
1:43
the trail, cowboy cook might have seared
1:45
that flank steak right over mosquite
1:47
coals and sliced it thin for what they
1:49
called trail steak. Flavor came first
1:52
and time was short. So, a quick cooking
1:54
flavorful cut like this was worth its
1:56
weight in gold. Now, the biggest tip I
1:59
got for you when you're going to cook
2:00
this flank steak is number one, you got
2:02
to have a great marinade because it
2:04
needs to break down just a little. But
2:06
the most important thing of all is you
2:08
slice it against the grain. You can see
2:10
this grain is running this way. Always
2:13
slice it against the grain. It's not
2:15
straight across here. It's diagonal
2:17
across this way. That way, it's going to
2:19
shorten them grains and every bite is
2:21
going to be tender. Now, beef is high
2:24
when you go to the grocery store and
2:25
you're shopping. But folks, when you
2:27
treat this right and cook this right, it
2:29
is cheaper than a ribeye, cheaper than a
2:31
New York strip, and just as much flavor
2:33
if you get her done right. Now, when
2:35
we're talking marinade, you really think
2:36
of a marinade, something that's going to
2:38
give flavor, but also break down muscle
2:41
fiber to make meat more tender. Now,
2:43
I've started using a lot of buttermilk,
2:45
and that may shock some of you, but
2:46
listen to me. Lactic acid. Yes, lactic
2:51
acid is going to help break down this
2:52
meat to make it tender. But what?
2:54
There's also something in here, you
2:56
think of. Well, it is the milk fat
2:58
proteins that are in here that are going
3:00
to give it more of a tender moisture
3:02
taste as it cooks. So, we're starting
3:05
out with buttermilk.
3:07
And I'm going to pour about I'd say that
3:10
much in there. Now, after that, we're
3:14
going to go with some the W sauce. I
3:16
ain't even going to try to say the word
3:17
cuz y'all are always correcting me.
3:19
Whoa, that come out a little faster than
3:21
I thought it might, but it'll be just
3:22
right. A little soy, not much. about
3:26
like that. Some smoked paprika because I
3:29
really like the flavor that it brings
3:31
out.
3:32
And last but not least, there's two
3:35
things left. That is olive oil.
3:39
And we got to have some garlic in there.
3:44
We get the gun loaded.
3:48
Whoa, that one jumped in.
3:53
Pretty
4:00
simple, pretty easy it is. Now, you can
4:03
do this in a large freezer ziploc bag,
4:06
but I just going to do it in this bowl
4:08
right here. But we are going to turn it
4:10
over and over for a little bit if I can
4:13
get a hold of it.
4:15
Oh,
4:17
this is why I cook outdoors most time.
4:19
Shan won't let me in the house. We're
4:20
going to give it one more flip. if we
4:22
can get it out of there without making a
4:23
mess and let that buttermilk do its job.
4:27
I'm going to cover this, slide it in the
4:29
ice box, and I'll see y'all back in 4
4:31
hours.
4:36
[Music]
4:45
Well, it soaked in that buttermilk
4:47
exactly 4 hours. It did. Rinsed it off
4:50
there under the sink just a little. And
4:51
we are going to pat it dry. So, change
4:55
colors a little. That's that lactic acid
4:57
and that milk butter fat that's getting
5:00
in there in that protein.
5:03
[Music]
5:05
Now, I'm going to season with our
5:07
mosquite and our rib rub. You use your
5:10
favorite barbecue rub or allpurpose rub,
5:13
salt, pepper, garlic powder, whatever
5:15
you got. But we're going to season from
5:18
up high. You get a better coverage.
5:21
And we are going to mix them both.
5:26
Give it a little pat now
5:29
and tell it to do a good job. Good game.
5:31
That's what we're talking about. Now
5:34
we're going to flip it right over. Do
5:36
this side.
5:40
I really like that mosqu and rib rub
5:42
together. The mosqu has a little ancho
5:45
chili in it, but the rib rub also has
5:47
just a little chili powder in it. brings
5:49
out a great flavor. I'll meet you all
5:52
over at the fire.
5:55
Well, we got the hasty bake prepped up.
5:57
All the cones are on this end and it's
6:00
just hardwood lump right now. So, we're
6:02
going to put the flank steak down here
6:05
on this end.
6:08
It's a little sizzle going on there. We
6:10
got him way away from the coals. We're
6:12
going to shut the lid. Add his two
6:14
little chunks of mosquite. Shut the
6:16
door. Going to let it get a smoke bath
6:17
for about 15 minutes and warm up. And
6:19
then we going to finish it over a hot
6:21
blazing fire.
6:27
We preheated this grill, cooled off just
6:29
a little with the lid open, but we're
6:30
going to target that temperature at
6:32
about 325 to 350. That's on this hot
6:35
end. Down here, probably not that hot,
6:37
but get it up to about 350 cuz when we
6:39
get ready to sear that thing, we want a
6:41
hot, hot fire to finish.
6:52
About halfway through that 15 minute
6:54
mark, I flipped that flank steak over
6:56
down there on indirect heat. Now, we've
6:58
got to about 15 minutes, but I do need
7:01
to add some more mosquite down here. I'm
7:03
going to spread that out just a little
7:06
cuz when I get it down here on this end,
7:09
I want it to be a fire and I want it to
7:12
be hot. So, we're going to add some more
7:14
of this mosquite.
7:17
Let it catch a hole
7:20
and then we'll move it down here.
7:26
We added more fire. We're going to give
7:28
it a little air. Let it get to licking.
7:30
I lowered that fire down. Now, when we
7:33
put this over here and go to cooking on
7:34
the direct side of the heat, don't think
7:36
you can't flip it multiple times back
7:38
and forth. You've heard me say it many
7:40
times. Flip it. Flip it. Flip it. But
7:42
don't flip it on the ground cuz Satie
7:44
will get it. She sure will. We're going
7:46
to cook this to 125°. I'll use the chef
7:49
temps to check it. But I have got a tip
7:51
for you. You can't be checking a thin
7:53
piece of meat this way. You have to come
7:56
from the middle
7:58
and go keep it in the middle cuz see you
8:01
can see we've warmed up to 115°. So, we
8:04
just got to get 10° worth of heat on it
8:06
and give it a good good hot fire. So,
8:09
over it goes right now.
8:14
Let them flames go to licking.
8:26
[Music]
8:37
One of my most favorite parts is coming
8:39
up and that is basting it with that
8:40
chimuri sauce.
8:42
[Music]
8:55
Back in the 1800s, gauchos were the
8:58
South American cousins of the American
9:00
cowboy. They lived on horseback, cooked
9:02
over open fires, and took great pride in
9:05
their beef. Chimuri was their signature
9:07
sauce. Fresh, fast, and full of flavor.
9:10
Now, when we're talking about flank
9:12
steak, I'm talking about a good chimuri
9:14
sauce that goes with it. I'm talking
9:16
about all the way back flavors from
9:18
South America. Them gauchos down there
9:20
when they working cattle come in, got
9:22
that flank steak, throw it over a hot
9:24
fire. You got to have this chimuri sauce
9:26
to baste it with right there at the end,
9:28
but also to dip it in when you eat it.
9:30
This needs to set about three hours
9:32
before you ever use it. Let all them
9:34
flavors melt together.
9:37
[Music]
9:52
I like to not wait until Shannon got the
9:54
camera back on because the aroma that
9:56
you just get off the chimuri, but after
9:58
it hits that hot fire. Now, you be
10:00
careful when you see me basting right
10:01
there at the end cuz that olive oil
10:03
that's in there is going to drip down.
10:04
It's going to go like that. It'll send
10:06
you eyebrows if you're too close. But
10:08
you can back it off there just a little
10:10
bast it. But when you put it back over
10:12
and you get that instant rush of fire up
10:14
over the top, just helps everything feel
10:16
better. It does. Now, I'm thinking
10:18
that's just about the right color for
10:20
me. So, I'm just going to do this
10:22
traditional style.
10:27
You can tell that's tender.
10:28
Mhm.
10:32
So good. It is.
10:36
When you go to that grocery store and
10:38
you're going down that meat aisle, don't
10:40
overlook the flank steak. Take that
10:42
rascal home with you. Prepare it this
10:44
way. Slice it thin after you got it out
10:47
of that marinade and grilled it. It is
10:48
so tasty it is. And like we said, this
10:51
can be served like this. Can be on a
10:53
sandwich. Can be in a salad. You won't
10:55
have leftovers. I'm not going to tell
10:57
you you're going to have any cuz you're
10:58
not. But it is with great pride, honor,
11:00
and privilege that I tip my hat to that
11:02
flag and all the servicemen and women
11:04
and all the veterans that have kept it
11:05
flying. But come on in here now. Get
11:07
close because I got some things I want
11:09
to share with you. We appreciate each
11:11
and every one of you watching these
11:13
videos. Be sure and give it a like. Be
11:15
sure and share it with your neighbor and
11:16
subscribe. But also, if some of you
11:19
going through hard times, don't forget
11:20
to reach out to your neighbor, reach out
11:22
to us. We'll lift you up in prayer cuz
11:25
it ain't no step for a stepper to get
11:27
over the last step. God bless you each
11:29
and everyone and I'll see you down the
11:31
flank steak trail with the Jimmyuri
11:34
souls.
11:36
[Music]
11:38
Thank I thank y'all today for keeping
11:40
everybody safe. You just woke up. Where
11:42
do you think you need to be first?
11:44
Little Snouse.
11:47
Woo! Woo! Snow since you worked the
11:50
hardest and this one's for me.
#BBQ & Grilling
#Meat & Seafood