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

1 h 45 minServes 4Nutri-Score C€€€
from @alfskitchen1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • flank steak (trimmed)Meat900 g
  • extra virgin olive oilPantry180 ml
  • soy saucePantry120 ml
  • red wine vinegarPantry30 ml
  • lime (juiced)Produce1 piece
  • brown sugarPantry50 g
  • Dijon mustardPantry30 ml
  • chili flakesSpices2 g
  • garlic powderSpices14 g
  • ground black pepperSpices1 g

per serving

Nutrition

644kcal

Carbs
15 g
Proteins
48 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Whisk
  • Grill
  • Kitchen thermometer
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 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).
    Step 3

  4. Sear the crust

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

  5. Rest and slice

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