Master this smoked flanked steak recipe. Chimichurri and tasty smoke flavor combine in this recipe for flank steak that will peek the neighbors interest.
Provided by: SmallRecipe.com
Prep time: 20 minutes00S
Cook time: 3 hours 15 minutes00S
Ingredients:
| red wine |
| vegetable oil |
| Freshly ground black pepper |
| Kosher salt |
| soy sauce |
| Worcestershire sauce |
| garlic cloves, crushed |
| Juice of 2 limes |
| flank steak |
| fresh cilantro, chopped |
| garlic cloves, crushed |
| extra-virgin olive oil |
| Red wine vinegar |
| Juice of 1 lime |
| diced red onion |
| Freshly ground black pepper |
| Kosher salt |
Steps:
- In a large bowl, whisk together the red wine, vegetable oil, black pepper, salt, soy sauce, Worcestershire sauce, garlic, and lime juice.
- Place the flank steak in a large resealable bag and pour in the marinade, turning the meat to coat. Push out as much air as possible and seal the bag. Marinate in the refrigerator for 8 hours.
- When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.
- Remove the steak from the marinade and place directly on the grill grates. Close the lid and smoke for 3 hours.
- Remove the steak from the grill, wrap in foil, and let it sit for 10-15 minutes. Increase the Traeger temperature to 450°F and preheat with the lid closed.
- Meanwhile, make the chimichurri: Add the cilantro, garlic, olive oil, red wine vinegar, lime juice, red onion, pepper, and salt and pulse until combined.
- Unwrap the steak and return to the grill. Close the lid and sear until charred and grill marks appear, about 3 minutes per side.
- Remove the steak from the grill and slice into pencil-wide slices against the grain. Serve with the chimichurri sauce. Enjoy!
A flank steak is heavily seasoned with a dry rub and then smoked until an internal temperature of 135F is reached. The steak is sliced thinly against the grain and served with peppers and onions.
Provided by: SmallRecipe.com
Total time: 150 minutes
Prep time: 60 minutes
Cook time: 90 minutes
Ingredients:
| 1 flank steak (about 1.5 pounds) |
| 3 tbls Dry Rub for Beef – Steer Season by Meat Mitch or our Award Winning Brisket Rub. |
| I sweet yellow onion |
| 1 orange bell pepper |
| 1 tablespoon peanut oil |
Steps:
- Trim the flank steak of any large deposits of surface fat.
- Season the steak with dry rub and let sit for 30-60 minutes.
- Thinly slice the onions and peppers.
- Smoke the flank steak at 225F for 90 minutes with hickory to an internal temperature of 135F.
- Remove the steak from the smoker, cover, and allow to rest.
- Toss the peppers and onions with peanut oil and a dash of salt and pepper and sauté them until slightly brown and tender.
- Slice the smoked flank steak thin against the grain and serve with the peppers and onions.
Nutrition Facts:
Calories 375 kcal, ServingSize 1 serving