Smoked Flank Steak
Beef flank steak smoked low and slow over oakwood. Prepared in a soy sauce and garlic marinade, this simple barbecue recipe is rich in flavor and easy to make
Servings: 4
Equipment
- oakwood smoking chips
Ingredients
- 1.5 lbs flank steak
Marinade
- ¼ cup olive oil
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- Juice of one lemon
- 2 cloves garlic minced
- 2 tsp kosher salt
- 1 tsp freshly ground pepper
Instructions
- In a small bowl, whisk together the marinade ingredients
- Place flank steak in a large airtight container or gallon-size ziplock bag. Pour the marinade ingredients over the steak, coating it as evenly and fully as possible.
- Close container or bag and place in refrigerator. Leave to marinate overnight, or for at least 8 hours.
- Fire up your smoker to 225°F (107°C). If you are using a charcoal grill, ensure you set up for 2-zone indirect cooking.
- Remove flank steak from marinade and use paper towels to pat dry any excess sauce
- Place flank steaks on smoker grates. Close smoker lid and smoke for 90 minutes, or until internal temperature reaches 135°F (57°C).
- Remove flank steak from smoker and place on chopping board. Tent in foil and leave to rest for 5-10 minutes.
- To serve, thinly slice the flank steak against the grain at a 45-degree angle.
- Serve with your choice of chimichurri, sour cream, grilled asparagus, or mashed potato.