flank steak under the broiler

I made Amanda's flank steak with brown sugar and bourbon. I initially tried broiling it as directed in the recipe--the meat got no color or char as pictured, I ended up finishing it off on the grill, but am wondering what I did wrong? Should my broiler have done the trick? The meat was close to the heating device

ATG117
  • Posted by: ATG117
  • August 30, 2014
  • 2549 views
  • 2 Comments

2 Comments

boulangere
boulangere August 30, 2014
I have a feeling that you might have gotten better results if you had seared your steak for 2 or 3 minutes on each side - oh, how I love flank steak, and this recipe! - in a skillet (do you have one of cast iron?), then finished it in an oven set to about 225 degrees for about 10 minutes. I love to grill outside, but I'm a wimp when it comes to either rain or snow, as my grill isn't in a covered area; thus, I've learned to adapt to my stovetop and oven.
 
Susan W.
Susan W. August 30, 2014
Hmm..I have made this a few times with great success. I cook it on my gas grill on high. Crusty and wonderful. Are you letting your broiler pre-heat? I'd say at least ten minutes.
 
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