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

1 h 45 minPara 4Nutri-Score C€€€
de @alfskitchen1 importación0 veces cocinadas
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Ingredientes

4 personas
  • flank steak (trimmed)Carne900 g
  • extra virgin olive oilDespensa180 ml
  • soy sauceDespensa120 ml
  • red wine vinegarDespensa30 ml
  • lime (juiced)Frutas y verduras1 pieza
  • brown sugarDespensa50 g
  • Dijon mustardDespensa30 ml
  • chili flakesEspecias2 g
  • garlic powderEspecias14 g
  • ground black pepperEspecias1 g

por ración

Nutrición

644kcal

Carbohidratos
15 g
Proteínas
48 g
Grasas
44 g
Adaptar utensilios

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Utensilios

  • Bol
  • Varillas
  • Parrilla
  • Termómetro de cocina
  • Pinzas de cocina

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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).
    Paso 3

  4. Sear the crust

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

  5. Rest and slice

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