Smoke 'N Grill Flank Steak
By Traeger Kitchen
The aroma of this flank steak by Christian Wallin will get the neighbors peeking over the fence and asking for a slice.
Prep Time
20 Minutes
Cook Time
3 Hours
15 Minutes
Pellets
Hickory
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1/4 Cup | red wine |
| 1/4 Cup | vegetable oil |
| 1 Teaspoon | black pepper |
| 1 Teaspoon | kosher salt |
| 1/8 Cup | soy sauce |
| 1/8 Cup | Worcestershire sauce |
| 10 Clove | garlic, crushed |
| 2 Whole | limes, squeezed |
| 2 Pound | flank steak |
Chimichurri
| 1 Bunch | cilantro, finely chopped |
| 6 Clove | garlic, crushed |
| 3/4 Cup | extra-virgin olive oil |
| 1/4 Cup | red wine vinegar |
| 1 | lime, juiced |
| 1 Tablespoon | diced red onion |
| 1 Teaspoon | black pepper |
| 1/2 Teaspoon | kosher salt |
Step
1
In a large bowl, combine red wine, vegetable oil, black pepper, salt, soy sauce, Worcestershire sauce, garlic and lime juice.
2
Pour it in a bag with the meat. Push out as much air as possible. Toss it in the fridge for 8 hours.
3
When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes.
225 ˚F / 107 ˚C
03:00
Super Smoke
4
Smoke for 3 hours. Pull the steak off the grill, wrap in foil and let it sit for 10-15 minutes.
225 ˚F / 107 ˚C
03:00
Super Smoke
5
Increase temperature on the Traeger to 450°F and allow the grill to preheat.
450 ˚F / 232 ˚C
6
While the grill preheats combine cilantro, garlic, olive oil, red wine vinegar, lime juice, red onion, pepper and salt in a blender and pulse until combined.
7
Once your grill is hot enough, transfer the steak back to the Traeger. Grill it about 3 minutes per side. You want to sear it getting some nice char and grill marks.
450 ˚F / 232 ˚C
00:03
8
Pull the steak off the grill and carve pencil-width slices against the grain. Serve with Chimichurri sauce. Enjoy!
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