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

PEPPER-AND-HERB FLANK STEAK

  Date: July 04, 2012
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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!
Recipe Source:
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Big Green Egg Website

Big Bob Gibson's BBQ Book

Pepper-and-Herb-Crusted Flank Steak - Page 95.
Grill:
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Kenmore Elite Gas Grill

Direct Grilled w/ Smoke:

Using Kenmore Elite Gas Grill using the Smoker Drawer & Mesquite Chips
Gear:
  • Maverick ET-72 Remote Read Thermometer
  • SR 19" Locking Tongs
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