It was a crisp fall day. I was taking a quick walk for a moment of solitude. My neighbor was doing the same thing. She and her dog stopped me.
“Do you smell that? I think someone’s house is on fire. I’ve been smelling it all day.”
I sniffed the air. Mmmmm. That’s not a house. That’s my backyard.
“Oh, that’s us. Randy is smoking a brisket.”
Grilling season never stops in a pleasant little backyard.
Heat. Cold. Sleet. Wind. The weather rarely deters us from grilling.
Maybe it’s the fact that I live in Dallas and the weather, regardless of the incredible summer heat, is generally wonderful.
Or maybe it’s the fact that Randy loves cooking over open flames.
I am not the grill master of A Pleasant Little Kitchen, my husband is. And he has mad skills.
He’s always in the know of grilling techniques or experiments; trending recipes or classic approaches.
He’s created quite A Pleasant Little Outdoor Kitchen.
The quality of meat is important to us. When I stumbled across Open Nature’s Grass Fed Flank Steak at Market Street I quickly swiped it up. Grass fed beef is sometimes hard to come by, and when given an opportunity to purchase it, I do without hesitation.
On my way home I called Randy to inform him flank steak was officially on the weekend grilling menu.
“I hope you picked up some charcoal. We’re out.”
Nope.
I turned back around to Market Street. Took the kids back into the grocery store (and of course got them another free cookie) and grabbed a bag of Stubbs 100% all natural charcoal briquettes.
Saturday arrived, the flank steak was prepped and the grill was lit.
While I was busy cooking the sides I heard a holler.
“Rebecca, you’re going to want a picture of this!”
I go out and sitting directly on the hot coals was a flank steak. Seared and framed by a multitude of black, gray and orange.
Glorious man.
“You know that this is going to have to be turned into an APLK recipe now,” I told him.
He agreed.
Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own and I appreciate your support of the brands/companies that I love.
Caveman Flank Steak
Ingredients
- 2 pounds flank steak
- 2 teaspoons kosher salt
- fresh ground pepper to taste
Instructions
- Prepare enough charcoal to cover the bottom of your grill using your preferred method. I use a chimney starter for its efficiency, but newspaper and a pile of charcoal will do.
- While the coals are lighting, prepare the steak.
- Divide the salt into 2 portions and evenly season each side of the steak with the salt and pepper.
- When the coals are all lit and the smoke has stopped, smooth out a layer of lit coals on the bottom of your grill. Allow a few minutes for the temperature to settle and to make sure all the coals are lit.
- Right before adding the steak, fan the charcoal vigorously to blow off any loose ash.
- Add the steak directly on the coals. With the lid open, cook for 1 minute 40 seconds.
- Flip the steak and cook for another 1 minute 40 seconds.
- Remove the steak and wrap in a layer of foil. Let the steak rest for at least 10 minutes.
- Thinly slice across the grain of the meat on a bias and enjoy.
