Has anyone ever grilled a flank steak ON the hot coals?

I saw it on TV the other day that you get your coals RED HOT. Then you take a hair dryer and you blow all the ash off the tops of the coals. Then you put the flank steak directly on top of the coals for 1 minute on each side. Does this really work? I guess it causes no flare-ups and makes it tender. Any tips are appreciated if you have tried this before.

Has anyone ever grilled a flank steak ON the hot coals?

I saw that same thing. It was on the Food Network, I think it was Alton Brown. I tried it this weekend, and it really does work. You have to make sure to get the ash all off. I don't know the best way to go about that. The hair dryer thing didn't work so well for me, but maybe I did something wrong. It was still reall tender and had nice charring without burning.

Has anyone ever grilled a flank steak ON the hot coals?

Sounds like someone who likes burnt meat that's like Jerky inside

Has anyone ever grilled a flank steak ON the hot coals?

I think this would be better or at least safer for your food. Get the coals red hot then put the grill rack as close as you can to the coals. Sear them on both sides then put them on the end with no fire and let them slow cook for about 10 to 15 min.s flipping them over or until desired doneness. Hope this helps. I just dont know if I could put a steak right on the coals. Dosent sound good.

Has anyone ever grilled a flank steak ON the hot coals?

Flank steak is a very tough meat. It should be cooked at a low temperature for a long period of time and well marinated.

Has anyone ever grilled a flank steak ON the hot coals?

Wow, that's a pretty zany method of cooking flank steak!

Using the hair drier will produce at least two results - 1, it will indeed blow ash - and blazing sparks - all over the place; and 2, it will really make the coals get hot.

If you want to do this with your meat, then yes, making the ash drop off the hot coals is a good idea - but using the hair drier is crazy.

Instead, depending on what kind of barbecue you have, shaking, rapping or rattling the coals sharply will clear the ash. My barbecue has a moveable tray (it is obviouls NOT a Weber) that holds the coas, so I can use the handles on either side of the tray and bounce it around a bit. Just be careful not to tip over your barbecue or otherwise cause lots of burning material to fly or fall out! Then you can take a moment to blow on the coals or fan them gently with something to make them get hotter.

What you are doing is "searing" the meat directly on a very, very hot fire. You will basically burn the outside and warm up the inside and not cook the meat all the way through. You will keep the moisture in better, as long as you don't let it remain long on the fire.

In terms of food safety, this might not be the best idea, but everyone who loves very rare and bloody meat takes that chance anyhow. Make sure the meat is fresh and has been refrigerated until just before you cook it - letting it sit out at room temperature or outdoors a long while before cooking will increase the bacteria count in and on the meat and raise the risk of getting sick.

Has anyone ever grilled a flank steak ON the hot coals?

I cook gourmet and have been doing so for 22 years (as a hobby more than a profession). Although this will no doubt work I'd stick with grating over the coals. Remember, flank steak is tough and it seems this is a method of searing. Cooking ON the coals will not give you an even cooking surface in my humble opinion. You'll have hot spots and parts of the steak will be well done while others may not cook through. The grating will allow you a better platform to ensure even cooking.

Plus....seems alot of work just to do a steak. Drag out a hair dryer? What a hassle! Oh...and you're going to get ash or charcoal on your steak...regardless of the blowing the ash away attempt.

Stick with normal procedures. Grill on high heat (if with propane) or red hot coals (if charcoal). I do about 7 minutes per side.....only turn once.

To test doneness....

Take your finger and press on the web of flesh that is between your thumb and forefinger on your other hand. The feeling you get is similar to rare. Now...make a fist (but don't clench tightly)...feel again...that would be medium. Now clench. Feel how hard and firm it feels? That would be well done.

It's a pretty handy test to ensure your steak is done properly.

However...if you do opt to do the hairdryer thing drop me a line and let me know how you made out. I'd be curious.