Beef flank braided with bacon
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.
- 1 House of BBQ Experts’ bourbon-infused wood chunk
- 2 toothpicks
- 1 beef flank
- Bacon slices, to taste
- The House of BBQ Experts’ Texas dry marinade, to taste
- Steven Raichlen’s Project Smoke Malabar Steak Rub, to taste
- Preheat the charcoal grill to 400°F* with an indirect and a direct cooking zone. Add the chunk of wood to make it smoke.
- Cut the flank lengthwise, against the grain, into 3 parts.
- Twist the bacon slices around the 3 portions of beef flank.
- 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.
- Join the top part of all portions and pin it in place with a toothpick.
- Braid the meats and secure the bottom part with the other toothpick.
- 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!).
- Sear all sides of the braid over direct heat to give it a more caramelized look (optional).
- Remove the braid from the grill and slice it.
- 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.