Flank steak

Dry for a day in the fridge. Sous vide at a sub rare temp.

Slather with Irish butter and sear.

Eat.

I basically eat mine warmed until tender. Cooled, then seared for flavor.

I want it RAW.

LINK
Directly on the coals

I marinate mine in 1/3 cup olive oil, 1/3 cup soy sauce, and 1/3 cup lemon juice for a few hours the sear to med rare on a hot grill. I then microwave the remaining marinade to cook out the raw meat, and use it as a gravy. Simple and delicious.

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I marinate mine in 1/3 cup olive oil, 1/3 cup soy sauce, and 1/3 cup lemon juice for a few hours the sear to med rare on a hot grill. I then microwave the remaining marinade to cook out the raw meat, and use it as a gravy. Simple and delicious.

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That's how I sort of do mine except I use a hand full of chopped up cilantro and dice up a bunch of garlic. I use a couple of squeezed limes instead of lemon and I also throw in a couple of tablespoons of turbinado or brown sugar. That's how my Hispanic friends taught me to make my marinade when I lived in Texas. I like to throw in some mesquite chunks on the grill just to give it a hint of that smoke taste. I also cut I guess you would call it across the bias instead of with the grain on flank. I use that same marinade on flank, skirt, hanger and flat iron steaks and it sure taste great to me especially when used with tortillas in a fajita type dish or with corn tortilla street tacos.

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Reverse sear on cast iron,

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Yep. That's a good way to do them too.

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Dry for a day

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Sous vide

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Slather with Irish butter and sear

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Got damn. Dudes gonna die of starvation before it gets on the plate