My god man... I have a flank in the freezer just waiting. My girlfriend loves Pinot, steak, bacon & mushrooms. This covers it all! I will be making this very soon.

I will be making this soon on my PBC!!!

I know the PBC Rocks....gotta try the mushroom sauce now!!

You bet I'm doing this one!

My mouth was watering through the entire recipe and then to see the final outcome was amazing. I hope your crew appreciates your preparation and presentation. Can't wait to give it a try! Thank you very much for a delicious recipe!

Just saw this on PBS Ft Myers FL. I've been looking for a way to make Flank Steak without it being too tough to chew.. Let's hope my comes out as good as yours looked

You failed to explain why no rebar was inserted in the Pit Barrel for the flank steak cook. I assume for higher temp. What internal temp?

According to Aaron Franklin on Flank steak : „Hot and fast. Aaron does‘nt even care about tempering..... since this cooks so quickly: by the time the crust is developed, the interior should be low - medium to medium“ .... so the finger test makes prefect sense , specially in contrast to using a cheap instant thermometer. Great recipe by Raichlen, going to be one of my next tries. Great cooker , also my list 😅

Is there a keto alternative to using corn starch ?

Can you use lump charcoal in these too

Fuhgeddaboutit ‼️

Needed a few more minutes. It's a flank not a ribeye.

Starting to be a very expensive meal.

I realize Raichlen has made a deserved name for himself but how is he using “the poke test” to determine doneness when we live in a world with cheap instant read thermometers?

No sauce chef? C'mon!

Sorry Steve, but based on the first flip at 6:29 , I can't see how you got the finished sear/crust 6:43 at 3-4 minutes per side for a medium/medium rare cook. And seriously, why contaminate an entire jar of EVO for a single flank?