Mediterranean Marinated Flank Steak - BBQ Sultan

Ingredients (Serves 4-6)

For the Flank Steak & Marinade

• 2 kg flank steak (USDA Prime preferred, but any quality cut works)
• 2 tbsp za’atar (adds earthy, herby flavor)
• 2 tbsp BBQ Sultan Enforcer Seasoning (or your favorite BBQ blend)
• 1 tbsp granulated garlic (deepens the umami)
• ½ tbsp dried basil
• ½ tbsp dried rosemary
• 2 tbsp Worcestershire sauce (adds savoriness and umami)
• 25 ml pomegranate molasses (brings a sweet-tart contrast)
• 50 ml apple cider vinegar (helps tenderize the steak)
• 75 ml olive oil (locks in moisture)

For Serving (Optional)

• Toasted pita bread
• Chimichurri sauce (for drizzling)

Step-by-Step Instructions

Step 1: Prepare the Marinade

1. In a mixing bowl, combine za’atar, BBQ Sultan Enforcer Seasoning, granulated garlic, dried basil, dried rosemary, Worcestershire sauce, pomegranate molasses, apple cider vinegar, and olive oil.
2. Whisk until well blended.

Step 2: Marinate the Steak

1. Pat the flank steak dry with paper towels to help the marinade adhere.
2. Place the steak in a large dish or ziplock bag and pour the marinade over it.
3. Massage the marinade into the meat, ensuring even coverage.
4. Cover and refrigerate for at least 2 hours (overnight for deeper flavor).

Step 3: Preheat the Pure Fire Kettle

1. Fill the Pure Fire Kettle with Pure Fire Lump Coal and light using a Pure Fire Natural Lighter Cube.
2. Open the bottom vent fully and leave the lid off for 10 minutes to let the coals heat up.
3. Once the coals are glowing red and covered in white ash, spread them evenly across the grill.
4. Close the lid and allow the temperature to stabilize at 500°F (260°C).

Fire Management Tips:

• If the temperature drops below 450°F, open the bottom vent slightly.
• If the grill gets too hot, partially close the bottom vent.

Step 4: Grill the Flank Steak

1. Remove the steak from the marinade and shake off excess liquid (too much marinade on the steak can cause flare-ups).
2. Place the flank steak directly over high heat.
3. Grill for 3-4 minutes per side for medium-rare (internal temp 130-135°F / 54-57°C).
4. For medium doneness, cook for 4-5 minutes per side (internal temp 140-145°F / 60-63°C).
5. Use a ProQ Thermometer to check internal temperature.

Step 5: Rest and Slice

1. Transfer the steak to a cutting board, tent loosely with foil, and let rest for 10 minutes.
2. Slice against the grain into thin strips for maximum tenderness.

Step 6: Serve and Enjoy

1. Serve the sliced steak as-is or layered over toasted pita bread.
2. Drizzle with chimichurri sauce for an extra burst of freshness.

Expert Tips & Troubleshooting

How to get the best crust

• Ensure the grill is fully preheated before placing the steak.
• Pat the steak dry before grilling to prevent excess moisture.

How to avoid tough meat

• Do not overcook—flank steak is best at medium-rare to medium.
• Slice against the grain for maximum tenderness.

How to enhance the smoky flavor

• Use Pure Fire Lump Coal for a cleaner, hotter burn.
• Add a small ProQ Cherry Wood Chunk for an extra layer of smokiness.

Serving Suggestions & Variations

• Stuff into pita bread with grilled vegetables for a Mediterranean wrap.
• Pair with roasted potatoes or a fresh cucumber-tomato salad.
• Top with feta cheese and pickled onions for an extra punch.