Étapes

• Step 1

  In a large bowl, combine red wine, vegetable oil, black pepper, salt, soy sauce, Worcestershire sauce, garlic and lime juice.

  Ingrédients

  • 1/4 Cup red wine

  • 1/4 Cup vegetable oil

  • 1 Teaspoon poivre noir

  • 1 Teaspoon sel cachère

  • 1/8 Cup sauce soya

  • 1/8 Cup sauce Worcestershire

  • 5 Clove garlic, crushed

  • 5 Clove garlic, crushed

  • 2 Whole limes, squeezed

• Step 2

  Pour it in a bag with the meat. Push out as much air as possible. Toss it in the fridge for 8 hours.

  Ingrédients

  • 2 Pound flank steak

• Step 3

  When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes.

  03:00

  225 ˚F / 107 ˚C

  Super Smoke

• Step 4

  Smoke for 3 hours. Pull the steak off the grill, wrap in foil and let it sit for 10-15 minutes.

  03:00

  225 ˚F / 107 ˚C

  Super Smoke

• Step 5

  Increase temperature on the Traeger to 450°F and allow the grill to preheat.

  450 ˚F / 232 ˚C

• Step 6

  While the grill preheats combine cilantro, garlic, olive oil, red wine vinegar, lime juice, red onion, pepper and salt in a blender and pulse until combined.

  Ingrédients

  • 1 Bunch coriandre, ciselée

  • 6 Clove garlic, crushed

  • 3/4 Cup huile d’olive extra vierge

  • 1/4 Cup red wine vinegar

  • 1  lime, juiced

  • 1 Tablespoon diced red onion

  • 1 Teaspoon poivre noir

  • 1/2 Teaspoon sel cachère

• Step 7

  Once your grill is hot enough, transfer the steak back to the Traeger. Grill it about 3 minutes per side. You want to sear it getting some nice char and grill marks.

  00:03

  450 ˚F / 232 ˚C

• Step 8

  Pull the steak off the grill and carve pencil-width slices against the grain. Serve with Chimichurri sauce. Enjoy!