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

1 h 45Pour 4Nutri-Score C€€€
par @alfskitchen1 import0 fois cuisinée
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Ingrédients

4 personnes
  • flank steak (trimmed)Viandes900 g
  • extra virgin olive oilÉpicerie180 ml
  • soy sauceÉpicerie120 ml
  • red wine vinegarÉpicerie30 ml
  • lime (juiced)Fruits et légumes1 morceau
  • brown sugarÉpicerie50 g
  • Dijon mustardÉpicerie30 ml
  • chili flakesÉpices2 g
  • garlic powderÉpices14 g
  • ground black pepperÉpices1 g

par portion

Nutrition

644kcal

Glucides
15 g
Protéines
48 g
Lipides
44 g
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Ustensiles

  • Saladier
  • Fouet
  • Gril
  • Thermomètre de cuisine
  • Pince de cuisine

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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).
    Étape 3

  4. Sear the crust

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

  5. Rest and slice

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