International Seller

Pascal Motafferi

1 450-693-1227, ext 131

Beef flank braided with bacon

By: JP

Feeling like eating a delicious meal, that’s sexy AND incredible? 😏

I have what you’re looking for! (And my recipe is super easy as well!)

Beef flank is one of my favorite meat cuts; it tastes heavenly! It’s an extremely fatty piece that can be really tender if cooked right. And, because bacon is always great, I decided to combine it with beef flank to obtain something that tastes even better and looks sexier.

Let’s go!

Required tools:



  1. Preheat the charcoal grill to 400°F* with an indirect and a direct cooking zone. Add the chunk of wood to make it smoke.
  2. Cut the flank lengthwise, against the grain, into 3 parts.
  3. Twist the bacon slices around the 3 portions of beef flank.
  4. Sprinkle some Texas dry marinade on all sides of each portion (bacon and flank slices combined), and repeat the process with the same amount of Malabar Steak Rub.
  5. Join the top part of all portions and pin it in place with a toothpick.
  6. Braid the meats and secure the bottom part with the other toothpick.
  7. Place the braid onto the grill’s grids, over indirect heat, and let it cook for approximately 20 min, until it has an internal temperature of 130°F (the temperature can vary according to your preferences, but for me, 130°F is just perfect!).
  8. Sear all sides of the braid over direct heat to give it a more caramelized look (optional).
  9. Remove the braid from the grill and slice it.
  10. Serve and enjoy every bite of happiness the meal provides.

*If you have more time, you can preheat the grill to 300°F instead and cook the braid for 30 to 40 min instead.

Happy grilling!