Smoke 'N Grill Flank Steak

Ingredients

Steps

• 1

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

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  Ingredients

  • 1/4 Cup red wine

  • 1/4 Cup vegetable oil

  • 1 Teaspoon black pepper

  • 1 Teaspoon kosher salt

  • 1/8 Cup soy sauce

  • 1/8 Cup Worcestershire sauce

  • 5 Clove garlic, crushed

  • 5 Clove garlic, crushed

  • 2 Whole limes, squeezed

• 2

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

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  Ingredients

  • 2 Pound flank steak

• 3

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

  Grill: 225 ˚F

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• 4

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

  Grill: 225 ˚F

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• 5

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

  Grill: 450 ˚F

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• 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.

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  Ingredients

  • 1 Bunch cilantro, finely chopped

  • 6 Clove garlic, crushed

  • 3/4 Cup extra-virgin olive oil

  • 1/4 Cup red wine vinegar

  • 1 lime, juiced

  • 1 Tablespoon diced red onion

  • 1 Teaspoon black pepper

  • 1/2 Teaspoon kosher salt

• 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.

  Grill: 450 ˚F

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• 8

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

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