I know roast beef and sirloin chops matter more, but there's no way to beat a good smoked brisket.Grillis a personal favorite, but considering theCost of most quality cuts, is rather a rare option. Because of that, I decided to see what I could do with the cheaper flank steak - here are the results! In a large bowl, mix together all the ingredients except the flank steak. put it aside Place the flank steak in a large enough ziplock bag. Pour in the marinade. Make sure the meat is well covered. Squeeze as much air out of the bag as possible and seal tightly. Place in the fridge and let marinate for up to 8 hours. When ready to smoke, preheat the pellet grill to 275°F. Remove steak from marinade and place on wire racks. Close the lid and smoke for 3 hours or until the internal temperature reads 120°F to 130°F, depending on your tastedesired cooking level. Remove steak from smoker and wrap in aluminum foil. Leave for up to 15 minutes.
Smoked flank steak recipe
I know roast beef and sirloin chops matter more, but there's no way to beat a good smoked brisket.Grillis a personal favorite, but considering theCost of most quality cuts, is rather a rare option.
Because of that, I decided to see what I could do with the cheaper flank steak - here are the results!
In a large bowl, mix together all the ingredients except the flank steak. put it aside
Place the flank steak in a large enough ziplock bag. Pour in the marinade. Make sure the meat is well covered.
Squeeze as much air out of the bag as possible and seal tightly. Place in the fridge and let marinate for up to 8 hours.
When ready to smoke, preheat the pellet grill to 275°F.
Remove steak from marinade and place on wire racks. Close the lid and smoke for 3 hours or until the internal temperature reads 120°F to 130°F, depending on your tastedesired cooking level.
Remove steak from smoker and wrap in aluminum foil. Leave for up to 15 minutes.
Meanwhile, increase the pellet grill temperature to 450°F. let it preheat.
Place the flank steak on the grill and grill for three minutes at a time, or until grill marks appear.
Remove, slice and serve.
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Tips for preparing skirt steaks
Here are some guidelines to follow for a great-tasting smoked flank steak:
Choosing the right steak
What I like about flank steak is that it's affordable — you don't feel too bad making it for the family on a weekday. In that sense, it's worth the money.Noble or even quality meat?
Well, if it's a special event, I advise you to go to Choice. However, the Select will only work well with the family. At the end,those steaksThey're usually marinated and that can be enough to add great flavor and texture to this particular cut.
Just make sure you choose a cut that is evenly shaped. It cooks more evenly this way. Oh, and it goes without saying, but fresh is better!
Another tip: If you're having trouble finding flank steak, look for a cut of meat called London Broil. These are the same.
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Dry Rub gegen Flank steak Marinade
If you've looked at some smoked flank steak recipes, you're sure to find some that use dry seasoning instead of marinades. So what is there and which one should you use?
Now don't get me wrong, menormally usea dry rub when it comes to grilling a steak. This way I add flavor without adding liquid to the top layer. This way I can quickly get a nice tan.
But here I smoke. And the marinated smoked brisket offers the best flavor and texture. Not to mention, as mentioned earlier, flank steaks are often marinated and taste better that way.
Of course, that doesn't mean you can't use dry rub if you don't want to, you absolutely can! However, I would suggest keeping it simple:
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon onion powder
Mix in a small bowl and sprinkle liberally on each side of the flank steak, then smoke.
This can be a good alternative to a marinated smoked flank steak if you're also short on time. Here you can cook a smoked flank steak instantly with no downtime.
If you're unsure which method to trust, I suggest you try both: cut a large flank steak into two smaller ones and you can test each theory.
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smoke the flank steak
Here are some tips to get the perfect smoke flavor every time:
Choosing your wood chips
Flank steak is a tougher, slightly tougher cut of meat. So I don't mind using something with a slightly stronger flavor like walnut. Remember to balance this with lots of oak.
I know some people find the walnut too strong. If that's the case, experiment with your own mix. I would stay away from anything too sweet though.
While most people have differing opinions about what temperature other foods should be smoked at, I've found that there is a general consensus when it comes to smoking flank steaks.
Since this meat can be a bit tougher, low and slow is the way to go. That's why it shouldn't go above 225°F; You have to be patient but it will be worth it in the end.
Smoked and cooked skirt steak
The last thing you want to do is overcook a flank steak. You can switch from soft to hard in minutes.
Well, this steak works best when smoked medium, which means when the internal temperature is between 130°F and 140°F. Therefore, it is important to monitor the internal temperature throughout the smoking process.
I suggest using a meat thermometer that can remain in the steak the entire time. This way you know exactly when to take it out of the smoker.
Fry the steak upside down
Personally, I prefer my steak to have grill marks and a nicely browned surface. That's why I like to take the flank steak off the grill before I'm done. Then I turn up the heat and sear the meat.
This is something that you can choose or not depending on your preferences. If you don't like a charred exterior, continue smoking until the steak is done.
Otherwise, remove the steak when the internal temperature reaches the 120°F mark, or even earlier if you want to reduce the risk of overcooking the steak.
You have another option for grilling your steak upside down: you can use a cast iron skillet and the pellet stove or grill.
Keep the pan very hot and add the brisket when it is boiling. As with the pellet grill, grill for a few minutes on each side.
Cut smoked breast
When it comes to flank steak, how you cut or slice your steak can be just as important as how you cook it. You should not only cut the smoked flank steak thinly, but also against the grain.
To identify fiber direction, look for the long muscle fibers that all run in the same direction. If it's a little hard to see, grab each end of the flank steak and pull in opposite directions. It will make it easier.
Now cut in a perpendicular pattern, moving in the opposite direction of the grain direction. This keeps your meat as tender as possible!
How do you use smoked flank steak?
I would say there really are no limits to how you use and eat this steak. You can enjoy it on its own with mashed potatoes, macaroni and cheese, or coleslaw.
Or you can go a more unusual route with corn tortillas, sour cream, and some smoked veggies. Feel free to be as creative as you want!
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As you can see, this beautiful steak recipe requires very little effort. All you need is a good marinade and a little patience. Before you know it, you'll be biting into the most delicious piece of meat you've eaten in a long time!