Smoked Flank Steak with Chimichurri Sauce

6 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons honey
• 2 cloves garlic (minced)
• ½ teaspoon ground black pepper
• 2 lb flank steak (excess fat, and silverskin removed)
• 1 cup fresh parsley
• 1 tablespoon fresh oregano
• 1 small shallot (finely diced)
• 4 cloves garlic (minced)
• ¼ cup red wine vinegar
• 2 tablespoons fresh lemon juice
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes
• ½ cup olive oil

Method

1. To a gallon sized ziploc bag, add all of the marinade ingredients and whisk to combine.
2. Add the flank steak to the marinade, make sure that it’s fully covered in the marinade, and seal trying to remove as much air as possible. Marinate in the fridge for at least 2 hours and up to 8 hours.
3. Preheat the smoker to 225°F/110°C for 15 minutes, place the steak on the smoker and smoke for 45 minutes then set aside.
4. Meanwhile, as the steak is on the smoker, make the chimichurri sauce: In a food processor, combine all of the ingredients except for the olive oil. Pulse until finely chopped NOT pureed, alternatively chop by hand with a sharp knife. Remove onto a bowl, add olive oil and gently stir. Allow to sit for an hour before using.
5. Increase the smoker temperature to 450°F/230°C, and sear the steak for 3 minutes per side. The internal temperature of the steak must be 135°F/57°C for medium rare.
6. Remove from the smoker and allow to rest for 10 minutes before slicing against the grain. Top with chimichurri sauce