Flank Steak On Traeger Grill Food
GRILLED FLANK STEAK
Steps:
- Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
- Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
- Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
- Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.
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SMOKED 'N GRILLED FLANK STEAK - TRAEGER GRILLS
From traeger.com
4.9/5 (47)Phone (800) 872-3437Category Beef
- In a large bowl, whisk together the red wine, vegetable oil, black pepper, salt, soy sauce, Worcestershire sauce, garlic, and lime juice. Ingredients. 1/4 Cup red wine.
- Place the flank steak in a large resealable bag and pour in the marinade, turning the meat to coat. Push out as much air as possible and seal the bag.
- When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. 225 ˚F / 107 ˚C. Super Smoke.
- Remove the steak from the marinade and place directly on the grill grates. Close the lid and smoke for 3 hours. 225 ˚F / 107 ˚C. Super Smoke.
- Remove the steak from the grill, wrap in foil, and let it sit for 10-15 minutes. Increase the Traeger temperature to 450°F and preheat with the lid closed.
- Meanwhile, make the chimichurri: Add the cilantro, garlic, olive oil, red wine vinegar, lime juice, red onion, pepper, and salt and pulse until combined.
- Unwrap the steak and return to the grill. Close the lid and sear until charred and grill marks appear, about 3 minutes per side. 450 ˚F / 232 ˚C.
- Remove the steak from the grill and slice into pencil-wide slices against the grain. Serve with the chimichurri sauce. Enjoy!
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