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Flank steak recipe

post #1 of 6
Thread Starter 
I looking for some suggestions for smoking a flank steak. My wife makes a good grilled flank steak so I want to try smoking one.

I don't know if I should brine or rub or a marinade? Looking for help. Thanks
post #2 of 6

I will use a mixture of Salt, Black Pepper, Onion Powder, Garlic Powder & Ground Mustard Seed.  All equal Parts.  Then around 1 TBS per pound of meat.  Vacuum bag for 3-4 days to let the magic happen.  Then smoke over Hickory or Pecan.  


Sometimes I will also just use Tatonka Dust applied in the same manner.


The beef is darn good on it's own.  If I have it, I may add some blue cheese on top.



post #3 of 6
I don't think brining would do much for it. A marinade never hurts. For beef I like plain Worcestershire sauce. About a half cup in a zip top bag with the meat, squeeze the air out and let it sit for a few hours to overnight. Then a rub like Donr suggested about an hour before smoking.
For the smoke, a reverse sear would work nicely. A low temp smoke for a couple hours until your meat reaches maybe 20 degrees under your final target, a 20 minute rest, then put it over hot coals until you reach your target. Good luck!
post #4 of 6

Hello , I make an involved marinade , however a good Teriaki will do nicely . overnight  soak in vacume , and smoke to mid-well. (160*F or so . . .) and cut across the grain .


Have fun and . . .

post #5 of 6
Thread Starter 
Thanks. I going to give it a try this Sunday while watching football.
post #6 of 6

Q-view and narration during half - time or pb.gif.


Have fun and . . .

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