Smoked Flank Steak

Hickory wood chips impart a savory note, though you can experiment with other types of wood. Marinating the steak overnight allows for the most robust flavor. But if you're pressed for time, simply rub the spice blend over the steak and grill it.

Yield: 6 servings (serving size: 3 ounces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 166
  • Calories from fat: 38%
  • Fat: 7g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 22.9g
  • Carbohydrate: 1.3g
  • Fiber: 0.5g
  • Cholesterol: 45mg
  • Iron: 1.8mg
  • Sodium: 205mg
  • Calcium: 23mg

Ingredients

  • 2 teaspoons ground cumin
  • 2 teaspoons Spanish smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon ground red pepper
  • 4 garlic cloves, minced
  • 1 (1 1/2-pound) flank steak, trimmed
  • 2 cups hickory wood chips
  • 2 cups water
  • Cooking spray

Preparation

  1. Combine first 6 ingredients in a small bowl, stirring well. Place steak in a shallow dish; rub spice mixture evenly over both sides of steak. Cover and refrigerate 8 hours or overnight.
  2. Soak wood chips in water 1 hour; drain.
  3. Prepare grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200° to 225°.
  4. Place wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place steak on grill rack over foil pan on unheated side. Close lid; grill 1 hour and 5 minutes or until steak is medium-rare or until desired degree of doneness, turning once. Remove steak from grill; cover and let stand 5 minutes. Cut steak diagonally across grain into thin slices.
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