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Smoked Flank Steak with Reverse Sear
Hoofdgerecht

Smoked Flank Steak with Reverse Sear

1 u 45 minVoor 4Nutri-Score C€€€
van @alfskitchen1 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • flank steak (trimmed)Vlees900 g
  • extra virgin olive oilVoorraadkast180 ml
  • soy sauceVoorraadkast120 ml
  • red wine vinegarVoorraadkast30 ml
  • lime (juiced)Groente en fruit1 stuk
  • brown sugarVoorraadkast50 g
  • Dijon mustardVoorraadkast30 ml
  • chili flakesKruiden en specerijen2 g
  • garlic powderKruiden en specerijen14 g
  • ground black pepperKruiden en specerijen1 g

per portie

Voedingswaarden

644kcal

Koolhydraten
15 g
Eiwitten
48 g
Vetten
44 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom
  • Garde
  • Grill
  • Keukenthermometer
  • Keukentang

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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).
    Stap 3

  4. Sear the crust

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

  5. Rest and slice

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