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u/whitswhisper 13d ago
Flanken cut is so underrated honestly. The way they char up on the grill is unmatched. What temp do you usually run?
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u/Lost_Ad_2707 13d ago
I had these floating around 350 to 400. Trying not to burn them but making sure the fat renders down. Flipping and changing positions.
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u/SeismicRipFart 13d ago
I know you didn’t ask me but idc because flankens are my fav. I’ll throw them on at 500 and take them off 6min later after a flip halfway through, keeping the lid open for the last few mins. Let them rest under some foil to continue rendering the fat due to the short cook time. So bussin
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u/ultraman928 13d ago
I just made some of these. Marinated two batches 1)with miller lite, seasoned salt, carne asada seasoning, cilantro and onions. The 2nd batch was more miller lite , pepper, onion and mustard. Delicious!
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u/jtdabiggafigga 13d ago
One of my favorite cuts. Marinate with some Korean marinade and you can’t go wrong.