Reverse Seared Flank Steak
This reverse seared flank steak recipe is the perfect way to bring the best out of this lean cut of beef. Slow smoked in your grill before finishing with a beautiful char, this might soon be your new favorite way of grilling meat.
Servings: 4
Equipment
- Lump charcoal
- Charcoal chimney
Ingredients
- 4 flank steaks
- 2 tsp kosher salt
- 1 tsp ground black pepper
Instructions
- Set up grill for indirect cooking in line with the Minion Method. Light and preheat grill to 225°F
- Combine salt and pepper in a small bowl. Apply to flank steaks liberally, rubbing into surface and into any lines of crevices
- Place steaks on grill over indirect heat. Cook until internal temperature has reached 120°F.
- Remove steaks from grill and set to one side. Open grill vents to wide and increase heat to high. Add more charcoal if needed.
- Place steaks back on grill and cook for 1-2 minutes on either side, or until visible sear has developed on steak surfaces.
- Remove and serve immediately