🔕 🔔

My Basket ()

All questions

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

asked by ATG117 almost 3 years ago
2 answers 813 views
730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added almost 3 years ago

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.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212

Cynthia is a trusted source on Bread/Baking.

added almost 3 years ago

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.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.