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Smoked Flank Steak with Reverse Sear
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Smoked Flank Steak with Reverse Sear

1 Std. 45 Min.Für 4Nutri-Score C€€€
von @alfskitchen1 Import0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • flank steak (trimmed)Fleisch900 g
  • extra virgin olive oilVorräte180 ml
  • soy sauceVorräte120 ml
  • red wine vinegarVorräte30 ml
  • lime (juiced)Obst & Gemüse1 Stück
  • brown sugarVorräte50 g
  • Dijon mustardVorräte30 ml
  • chili flakesGewürze2 g
  • garlic powderGewürze14 g
  • ground black pepperGewürze1 g

pro Portion

Nährwerte

644kcal

Kohlenhydrate
15 g
Eiweiß
48 g
Fett
44 g
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was Sie verwenden

Utensilien

  • Rührschüssel
  • Schneebesen
  • Grill
  • Küchenthermometer
  • Küchenzange

Schritt für Schritt

Zubereitung

  1. Make the marinade

    • Combine the olive oil, soy sauce, red wine vinegar, lime juice, brown sugar, Dijon mustard, chili flakes, garlic powder and black pepper in a bowl.
    • Whisk until the sugar dissolves and the marinade is well combined.
    Schritt 1

  2. Marinate the steak

    • Place the flank steak in a container large enough to lay it flat and pour over the marinade, making sure both sides are coated.
    • Cover and refrigerate for at least 30 minutes, ideally about 1 hour.
    Schritt 2

  3. Smoke the steak

    • Remove the steak from the marinade and wipe off the excess.
    • Place it on the smoker preheated to 110 °C (225 °F) and cook until the internal temperature reaches 52 °C (125 °F).
    Schritt 3

  4. Sear the crust

    • Sear the steak with a torch or over high heat to build a crust without overcooking the inside.
    Schritt 4

  5. Rest and slice

    • Let the steak rest for 10 to 15 minutes.
    • Slice against the grain and serve.
    Schritt 5
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