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Smoke 'N Grill Flank Steak

20

3

Hickory

If the aroma of this flank steak by Christian Wallin is good enough to get the neighbors peeking over the fence and asking for a slice, imagine how good it must taste!

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  • 1/4 Cup red wine

  • 1/4 Cup vegetable oil

  • 1 Teaspoon Freshly ground black pepper

  • 1 Teaspoon Kosher salt

  • 2 Tablespoon soy sauce

  • 2 Tablespoon Worcestershire sauce

  • 5 Clove garlic, crushed

  • 2 Whole limes, juiced

  • 2 Pound flank steak

Chimichurri

  • 1 Bunch fresh cilantro, chopped

  • 6 Clove garlic, crushed

  • 3/4 Cup extra-virgin olive oil

  • 1/4 Cup Red wine vinegar

  • 1 Whole lime, juiced

  • 1 Tablespoon diced red onion

  • 1 Teaspoon Freshly ground black pepper

  • 1/2 Teaspoon Kosher salt

  • 1

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

    • 1/4 Cup red wine

    • 1/4 Cup vegetable oil

    • 1 Teaspoon Freshly ground black pepper

    • 1 Teaspoon Kosher salt

    • 2 Tablespoon soy sauce

    • 2 Tablespoon Worcestershire sauce

    • 5 Clove garlic, crushed

    • 2 Whole limes, juiced

  • 2

    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.

    • 2 Pound flank steak

  • 3

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

    : 225 ˚F

  • 4

    Remove the steak from the marinade and place directly on the grill grates. Close the lid and smoke for 3 hours.

  • 5

    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.

    : 450 ˚F

  • 6

    Meanwhile, make the chimichurri: Add the cilantro, garlic, olive oil, red wine vinegar, lime juice, red onion, pepper, and salt and pulse until combined.

    • 1 Bunch fresh cilantro, chopped

    • 6 Clove garlic, crushed

    • 3/4 Cup extra-virgin olive oil

    • 1/4 Cup Red wine vinegar

    • 1 Whole lime, juiced

    • 1 Tablespoon diced red onion

    • 1 Teaspoon Freshly ground black pepper

    • 1/2 Teaspoon Kosher salt

  • 7

    Unwrap the steak and return to the grill. Close the lid and sear until charred and grill marks appear, about 3 minutes per side.

  • 8

    Remove the steak from the grill and slice into pencil-wide slices against the grain. Serve with the chimichurri sauce. Enjoy!

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