The trick is to smoke the meat and not make the meat smoke
PEPPER-AND-HERB FLANK STEAK
Date: July 04, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The fresh herbs for this spice paste were tarragon, thyme, rosemary & garlic
The remaining ingredients were table salt, red pepper flakes, brown sugar, black pepper, EVOO & soy sauce.
The herbs are finely chopped & it is time to make the herb paste.
The herb paste is ready to mix.
The finished herb paste.
The herb paste has been applied to both sides of the 1 3/4 pound flank steak. The steak gets wrapped in plastic wrap & goes into the refrigerator for 2-12 hours.
The flank steak has emerged from the fridge 7 hours later.
The steak is on the grill direct grilling over high heat. It took it about 10 minutes total to reach 130 F (medium rare). I used mesquite chips in the smoker drawer.
The steak was loosely tented in aluminum foil for 10 minutes & is ready to slice.
The flank steak is cut across the grain on the bias into 1/4" thick slices.
The flank steak was served with some mashed potatoes & beef gravy.
The flank steak was incredibly moist & tasty. There were lots of very strong flavors at work: the herb paste, the mesquite smoke & the charring from grilling.
This was a wonderful meal & while flank steak is a tasty meat, I was amazed how much flavor this dish had.
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This recipe from Big Bob Gibson's BBQ Book produced an amazingly tasty flank steak. Flank steak is probably the tastiest steak you can get and this recipe took it to a new level. Now what makes flank steak so tasty, muscle & fat, also makes it a tough piece of meat unless prepared properly. This recipe takes care of the toughness by using an herb paste as a marinade. The herb paste is incredibly flavorful and is applied for anywhere from 2 to 12 hours. The steak is also cooked quickly over high heat after sitting out at room temperature while the grill warmed up. I used mesquite chips with this recipe and only soaked the wood chips for 5 minutes so that they would be smoking heavily when the grill had warmed up. These steaks were just thick enough that I could use a remote read temperature probe to monitor the temperatures. The recipe called for 10 minutes for medium rare, and I reached 130 F after 10 minutes 30 seconds. The steak was rested under foil for 10 minutes. It was cut across the grain, on the bias making 1/4" thick slices. I was surprised how incredibly tasty this dish was. The herb paste gave it a wonderful flavor, as did the mesquite smoke and caramelized crust. This recipe looked like it would be pretty good and it turned out to be excellent. Can't ask for more than that!
Big Bob Gibson's BBQ Book
Pepper-and-Herb-Crusted Flank Steak - Page 95.
Direct Grilled w/ Smoke:
Using Kenmore Elite Gas Grill using the Smoker Drawer & Mesquite Chips