Smoked Flank Steak
This smoked flank steak is super easy to make. All it takes is a simple marinade, a little smoke, and a high heat finish.Pair it with an authentic chimichurri recipe that takes the flavor over the top.
Calories 497kcal
Equipment
- Food Safe Container for Brining
Ingredients
- 1 Flank Steak
Marinade
- ½ cup olive oil
- ⅓ cup Worcestershire Sauce
- Juice from 1 lemon
- 2 cloves of garlic minced
- 1 Tbsp salt
- 1 tsp pepper
Chimichurri
- 1 cup finely chopped carrot greens or parsley
- 2 teaspoons dried oregano
- ¼ teaspoon cumin
- 2 teaspoon ground sweet paprika
- ½ teaspoon crushed red pepper flakes
- 2 cloves garlic minced
- 1 teaspoon salt
- a few grinds of pepper
- ¼ cup white wine vinegar
- ½ cup olive oil
- ⅛ cup water
Instructions
- Combine marinade ingredients and let the flank soak in the marinade for about 6 hours.
- Prepare your smoker to smoke using indirect heat at 180 degrees. I used oak pellets.
- Smoke the flank steak for 30 minutes.
- Remove the flank steak from your smoker and adjust the temp up to 450 degrees.
- When the smoker is at temp return the flank steak to the grill grates and cook each side for about 7 minutes. Steak is done when the internal temp hits 125-130 degrees.
- Chimichurri Recipe
- Finely chop the carrot greens (or parsley) and then combine with all of the dry ingredients first, followed by the wet ingredients.
- It's best to make the chimichurri at least 4 hours prior to serving to allow the flavors to bloom.
Video
Notes
The chimichurri is awesome with carrot greens, but if you can't find the carrot greens sub parsley. 1 cup is about 6 carrot tops, or one whole bunch of parsley.
If you use parsley strip the leaves from the stems before chopping (my preference). Throwing the greens in a food processor is an easier option, but I find the chopping therapeutic.
Nutrition
Serving: 1g | Calories: 497kcal | Carbohydrates: 19g | Protein: 7g | Fat: 45g | Saturated Fat: 7g | Polyunsaturated Fat: 37g | Cholesterol: 13mg | Sodium: 2064mg | Fiber: 4g | Sugar: 9g