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Saturday, March 18, 2017

Smoking, please. Competitive smoking.

So, you know how my sister-in-law Cora is going to start writing for the blog now? Apparently she and her husband (a.k.a. my brother) are on a quest to take over my blog because now HE has written up a recipe to share on the blog. Fine by me…less work for me, more good food for you! Also, the recipe he is sharing is in a competition and we need your votes. It’s easy and you don’t have to sign up for anything, so if you’re bored…GO VOTE! YAY! He’s in the East bracket at the very bottom. Without further ado, here’s Christian! 

Recipe for Smoke N Grill Flank Steak by Christian Wallin for This Week for DinnerThis is Jane’s overly bearded brother, Christian. Husband of Cora, whom you might remember from such blog posts as Charcuterie for 500, please, Alex.

We bought a house about 2 years ago, moved in and discovered the kitchen oven didn’t work. Like, at all. (Actually, turns out the gas lines didn’t work either as evidenced by the 3 or 4 fire trucks that greeted us within the first week of living in the house, much to the joy of the then 4- and 6-year-olds in the family.)

In the interest of roasting two birds with one heat source, we went ahead and bought a smoker. With no working oven in the house. My wife obviously has a good sense of humor”¦ and an insatiable desire for smoked flank steak. She saw the irony, but also the perfectly smoked bark and juicy inside of our first brisket. It is an oven after all. It just doesn’t make your house hot in the summer.

Today I’m here to share a spectacular grilling recipe of mine with you, born from that smoker, in hopes of warming up the weather to bring on spring. And if it looks good enough to you to lick the screen, I’d love your vote in the “East” division of this lil’ March Madness-style BBQ competition I’m in, bottom right. It’s a tight race and should only take 1 minute. UPDATE: You can’t vote for Christian because he won the competition! SO AWESOME! Go, Christian!

This recipe has emerged from many a trial-and-error cooks. And it’s my favorite. If I made and sold my own barbecue sauce, this would be sketched in the background of the label. It uses the smoker first and then the grill to finish it off. If you don’t have a smoker, you can skip step 3 and go straight to the grill. It will still be delicious.

But let me tell you. It only takes one smoke to never stop.

If you have even the faintest of a smoke itch, check out a pellet smoker. It makes monitoring the heat source as easy as turning a dial and then you can focus on mastering the craft of BBQ, complete with wood-fueled flavor. And if you’re really feeling the urge to take on Spring with a vengeance, pick up Franklin’s BBQ book. In hardcover; it’s way more fun that way. If you can cook it in an oven, you can cook it in a smoker. Smoking opens up all sorts of culinary opportunity.

With that, enjoy the recipe! And support competitive smoking (I’m the bottom right matchup). It’ll only take a second and then the steak will be spread to more beloved hearts.

Smoke ’n Grill Flank Steak
 
Get the smokey goodness of the smoker and the searing punch of the grill all in one glorious, marinaded slab of heaven. The smell of the marinade will make you want to pop open a beer at 11:00am, the aroma of the smoker will get the neighbors peaking over the fence, and the fire of the grill that afternoon will ensure your status as BBQ god amongst friends.
Author:
Ingredients
  • 2 lb flank steak
  • ¼ cup red wine
  • ¼ cup vegetable oil (I don’t use olive so it doesn’t solidify in the fridge)
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • ⅛ cup soy sauce
  • A little less than ⅛ cup Worcestershire sauce
  • 4 large garlic cloves, minced
  • 2 limes, fresh squeezed
Instructions
  1. Mix all ingredients for the marinade in a bowl. Give it a stir and take a good whiff - it should make you want to lick it. Need some more citrus? A lil' more garlic? Add it. I like a strong garlic presence, solid lime scent, a wave of soy and enough Worcestershire sauce to make it unique (a little less than ⅛ cup).
  2. Put it in a plastic bag with the meat. Push out as much air as you can without shooting the marinade across the counter. Toss it in the fridge for 8 hours. I use vegetable oil instead of olive so the marinade doesn't solidify in the fridge.
  3. Load up your smoker with your wood of choice. I often use mesquite or hickory, maybe some apple mixed in. Keep it at about 180-200 degrees for 3 hours. If your steak is smaller, shoot more for 2½ hours.
  4. In the last 30 min of smoking, fire up your grill. I use charcoal because I can get it HOT. You want it as high as you can get it. Visiting my parents once I set their gas grill aflame getting it to where I wanted it. Not the safest grill moment I've had but had a hell of a good sear.
  5. Once your coals and grill are hot (HOT), transfer the steak from the smoker. Grill it about 3 minutes per side. You want to sear the dickens out of it, getting some nice char and grill markage. It will go about a minute faster than usual because the temperature of the meat is higher from smoking.
  6. Knowing when to pull a steak off is a bit of an art, but just takes practice. This steak is a little different because it will seem stiffer from smoking, but follow you gut. If you're unfamiliar with steak doneness, Google "using palm to test steak." It's remarkably accurate.
  7. Pull the steak off the grill, wrap in foil and let it sit for 10-15 minutes.
  8. Carve that sucker, against the grain. Pencil-width slices. Adorn with Chimichurri sauce and sides of your liking. Crack a beer or other favorite beverage and bask in the smoky grace of BBQ.

Chimichurri
 
Author:
Ingredients
  • 1 bunch cilantro, washed WELL and chopped
  • 6 large cloves garlic, minced
  • ¾ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 lime, fresh squeezed
  • 1 tablespoon diced red onion
  • 1 teaspoon black pepper
  • ½ teaspoon salt
Instructions
  1. Put all ingredient in a food processor or blender and ZOOT! ZOOT!
  2. You're done. Easy. Be a hero and offer it to your guests for their steak.

Hi, it’s Jane again. Christian doesn’t think I should post this photo, but I am anyway. Because THAT SHIRT.

Recipe for Smoke N Grill Flank Steak from Christian Wallin | This Week for Dinner


3 Comments »

  1. Looks great and nicely explained. I will try this over the weekend on a family dinner/

  2. 2
    Stephen

    There is one simple thing I want to share, over this coronavirus thing going on I’ve had a lot of time to try new smokes with different meats, I couldn’t find a brisket so I got a few flanks. My friends said it was the best they ever had and thought it was a brisket when they tasted it.

    I don’t have one of those high class smokers, I built mine and it’s all wood burning and for this I used hickory wood for the smoke, perfect smoke rings and great flavor, it just fell apart.

    Ingredients:

    1 flank steak 2-3 pounds
    Take a little bit of worchestorsire and sprinkle on top
    Add mustard to it and rub all the way over till both sides have a nice thin glaze
    I use cracked back pepper and pink salt over both sides
    Wrap it up in foil and add a little bit of beer (I use Budweiser to mine) till it is half way up the meat
    Smoke for 1 hour (the beer should be evaporated by then) then punch holes and drain what ever juices are left. The steak will be saturated with fluids at this time
    Let smoke for another 2 hours in wrapped and pull it off and let it rest for 30-60 minutes and enjoy!!

    • Stephen, thank you so much for sharing! I know Cora and Christian (Cora wrote this post for me) have been also smoking and experimenting a lot during coronavirus downtime, too! Thank you for sharing this recipe, sounds amazing!

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