The trick is to smoke the meat and not make the meat smoke

FLATIRON STEAK w/ GRILLED PEPPER SALAD

  Date: April 26, 2009
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This recipe was relatively short in prep time but very long on flavor. I found it in Essentials of Grilling by Williams-Sonoma. The prep was very efficient. While the steak was marinading there was time to prep the peppers for the salad, light the grill and char the peppers. The peppers were put in a sealed container to steam for another 10 minutes while the steaks cooked. While the steaks rested, the peppers were peeled, sliced and doused with some reserved marinade. The last step was to slice the steaks. Once you got rolling it was continuous activity from start to finish, but there was just enough time you weren’t scrambling. The steak salad was amazing. It was fork tender and had a nice orange flavor in the meat and the pepper. The best part is all this great flavor goes from fridge to table in about an hour.
Recipe Source:
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Meathead

William's Sonoma Essentials of Grilling

Flatiron Steak w/ Grilled Pepper Salad - Page 78
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • SR 19" Locking Tongs