Smoked Marinated Flank Steak Recipe
750 G (1 ½ lb) flank steak (approximately)
30 Ml (2 tbsp) oil
45 Ml (3 tbsp) teriyaki sauce
60 Ml (4 tbsp) red wine vinegar
5 Ml (1 tsp) finely chopped fresh ginger
1 Clove garlic, minced
Lightly slash the flank steak in a criss-cross pattern on both sides.
Place in a zip-lock bag and add the marinade ingredients. Seal well.
Turn the bag to coat the meat.
Refrigerate overnight or 2 hours at room temperature, turning occasionally.
Preheat the smoker to approximately 95-100°C (200-220°F).
Remove meat from the bag, reserving the marinade for basting.
Place on a rack in the middle of the smoker.
Smoke cook for 1 – 2 hours with wood of preference, or until an instant thermometer reads 55°C (130°F) for rare or 65°C (150°F) for medium. Cooking time will vary depending on weather and wind conditions.
Baste every half hour to prevent the meat from drying out.
Ready to Serve:
Remove from smoker and let stand 10 minutes before carving.
Slice into thin slices on a long flat diagonal across the grain.