Can you smoke flank steak? Any recipes? Thank you.
Of course you can - it cooks sorta like tri-tip. Essentially there are two ways to go...
- Cold-smoke for about 40-60 minutes and then grill as usual or shrink wrap and refrigerate overnight before grilling.
- Hot smoke at 225o or so to your desired IT (or about 10o below if you want to sear on the grill before serving).
In either event, let it rest for a bit, then slice thinly on a diagonal, across the grain. You can add some seasoning before smoking if you like, just as you would any other steak. I'm pretty much a salt/pepper/garlic (granulated) guy for most steaks.
Turtle is spot on as usual ;)
I have never smoked Flank steak but assume it would be fine. I would cold smoke it for an hour and then let it rest in the fridge overnight.
I like to use it for fajitas. And I have even cooked it like chicken fried steak and it is excellent :)
Just in time... Thank you
You can also butterfly them and stuff them:
Matambre (http://www.susanminor.org/forums/showthread.php?545-Matambre-(Stuffed-Flank-Steak)&p=865#post865)
You can stuff with any thing you like.
Habs - Ever try a bacon weave on your matambre? You got me wondering about a "flank steak fattie."
Thx all. Rub of salt, pepper, garlic powder. Smoked at 225 until IT of 120. Then a sear on a hot weber. Rest for 10 minutes. It was fantastic.
Smoked flank is great. We hit ours for about 40min to 1 hr with just the puck burner, then grill to sear the outside. Perfect for Fajita. We marinade in a Tequila Lime mix (Mcormicks brand) overnight before smoke.
Yummy..
Quote from: Ka Honu on April 08, 2012, 06:52:37 AM
Habs - Ever try a bacon weave on your matambre? You got me wondering about a "flank steak fattie."
I've never tried that, but it does sound good. I can't see anything going wrong with that combination.
IKnowWood;
Good to see you posting.
Oooh - I like the idea of cold smoking it before grilling. I seriously would enjoy that!