Smoked Flank Steak
Tender, smoky flank steak infused with rich flavors, cooked low and slow to perfection. Perfect for grilling enthusiasts and a crowd-pleasing centerpiece for any meal.
Ingredients
Core Components:
- Flank Steak: A 1.5–2 lb cut ideally well-marbled and fresh.
- Marinade: Soy sauce olive oil, Worcestershire sauce, garlic, brown sugar, black pepper, smoked paprika, and lime juice for acidity and tenderness.
- Dry Rub Optional: Kosher salt, black pepper, garlic powder, onion powder, and chili powder for added depth.
- Smoking Essentials: Hardwood chips hickory, mesquite, or applewood and a meat thermometer.
- Serving Suggestions: Chimichurri sauce grilled vegetables, or corn tortillas for pairing.
Key Tips:
- Opt for grass-fed flank steak for richer flavor and texture.
- Use fresh garlic and spices to maximize aroma and taste.
- Experiment with wood chip varieties to customize the smoke profile.
Instructions
Core Steps:
- Prep the Steak: Trim excess fat and score the surface to help the marinade penetrate.
- Marinate: Coat the steak in a mixture of soy sauce, olive oil, garlic, and spices. Refrigerate for 4+ hours (or overnight).
- Set Up the Smoker: Preheat to 225°F, add soaked wood chips (hickory/applewood), and ensure steady smoke.
- Smoke: Cook the steak until the internal temperature reaches 135°F (medium-rare) or 145°F (medium), about 1.5–2 hours.
- Rest & Slice: Let the steak rest for 10–15 minutes, then slice thinly against the grain for maximum tenderness.
Key Tips:
- Use a meat thermometer to avoid overcooking.
- Let the steak rest at room temperature before smoking for even cooking.
- Optional Searing: For a caramelized crust, sear briefly on a hot grill after smoking.
Notes
Nutrition Information (Per Serving)
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 4g
- Protein: 30g
- Carbohydrates: 5g
- Sugar: 3g
- Sodium: 600mg
- Cholesterol: 75mg