Start with half a bag of Kingsford Charcoal to establish a nice, hot coal bed before adding the flank to the rotisserie. This particular grill has an electric Fast Flame Ignition System (ready to grill in 10 minutes) integrated into the Everdure HUB that helps speed up the process.
While your charcoal burns, lightly coat the flank steak in vegetable oil, and generously layer Myron Mixon’s Hickory Salt (our preference) on both sides. Next, lightly sprinkle black pepper on each side to finish off the seasoning.
You can add more than just salt and pepper, but flanks typically don’t need anything too fancy. Plus, the rotisserie will do a great job of keeping the meat moist as it rotates so you don’t have to worry about it drying out.
While the grill heats, gather your vegetables for the pico.
Once the rotisserie is ready, you’ll want to set the flank above the coals and let it cook for about 30 to 45 minutes, depending on the weight and thickness of your cut. This grill has three height settings, and we used the middle setting.
As the flank cooks, coat the peppers lightly in oil and roast them on the grill grate directly above the coals to get a nice char on the skin.
Dice the tomato, garlic, and onion, then roughly chop your cilantro, adding them all to a bowl.
Once your peppers are good and charred, bring them back to the cutting board, scrape off the skin, and roughly chop, adding them to your bowl.
Stir in a tablespoon of hickory salt and a tablespoon of pepper, stirring until blended.
Let your flank steak rest for about 15 minutes and slice against the grain.
Plate the slices, then top it off with your Cherokee Purple Pico for a nice presentation. We added fresh steamed green beans with a little hickory salt and butter.
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