Flank steak

[bostonsmoker]

Can you smoke flank steak? Any recipes? Thank you.

[Ka Honu]

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 225^o or so to your desired IT (or about 10^o 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.

[muebe]

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 :)

[bostonsmoker]

Just in time... Thank you

[Habanero Smoker]

You can also butterfly them and stuff them:

Matambre
You can stuff with any thing you like.

[Ka Honu]

Habs - Ever try a bacon weave on your matambre?  You got me wondering about a "flank steak fattie."

[bostonsmoker]

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.

[IKnowWood]

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..

[Habanero Smoker]

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.

[MrRaven]

Oooh - I like the idea of cold smoking it before grilling. I seriously would enjoy that!