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Smoked Flank Steak with Chimichurri Sauce

A culinary experience that combines robust flavors with a tantalizing aroma, featuring tender, juicy beef infused with smokiness and topped with vibrant chimichurri sauce.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • Smoker
  • Mixing Bowl
  • Food Processor
  • Meat Thermometer

Ingredients
  

Flank Steak

  • 1.5 pounds flank steak Look for a piece with good marbling for tenderness.

Rub Ingredients

  • 2 tablespoons olive oil For the rub.
  • 2 teaspoons smoked paprika Adds deep smokiness.
  • 1 teaspoon garlic powder For depth and richness.
  • 1 teaspoon onion powder Rounds out the flavors.
  • 1 teaspoon salt Essential for seasoning.
  • 0.5 teaspoon black pepper Freshly ground for best flavor.

Chimichurri Sauce Ingredients

  • 1 cup fresh parsley Base of the chimichurri sauce.
  • 0.5 cup fresh cilantro Adds additional flavor.
  • 3 cloves garlic Minced for garlic punch.
  • 0.5 cup olive oil For blending into the chimichurri.
  • 2 tablespoons red wine vinegar Provides acidity.
  • 1 teaspoon red pepper flakes For heat in the chimichurri.
  • salt and pepper to taste For final seasoning adjustments.

Instructions
 

  • 1. Prepare the Flank Steak: Pat the flank steak dry with paper towels and lightly score the surface in a crosshatch pattern.
  • 2. Make the Rub: Combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl. Rub this mixture all over the flank steak and let it rest for 30 minutes.
  • 3. Prepare the Smoker: Preheat your smoker to 225°F (107°C) using soaked wood chips for smoke.
  • 4. Smoke the Steak: Place the flank steak in the smoker and smoke for 1.5 to 2 hours until it reaches an internal temperature of 130°F (54°C) for medium-rare.
  • 5. Rest the Steak: Remove the steak from the smoker and wrap it in aluminum foil. Let it rest for 10-15 minutes.
  • 6. Prepare the Chimichurri Sauce: In a food processor, combine parsley, cilantro, minced garlic, olive oil, red wine vinegar, red pepper flakes, and a pinch of salt and pepper. Pulse until combined but slightly chunky.
  • 7. Slicing the Steak: Slice the flank steak against the grain into thin strips.
  • 8. Serve: Drizzle chimichurri sauce over the sliced flank steak and serve with extra sauce on the side.

Notes

Consider variations like using different herbs or cuts of beef, or even making a vegetarian option with portobello mushrooms.
Keyword Easy