Basic Recipe – Serve 6 – 8
Thinly sliced, this is wonderful meat to serve with rice and stir fried vegetables.
Ingredients:
- 750 g (1 1/2 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
Preparation:
- 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
Smoking Method:
- Preheat 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 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
