Flank Steak September 06 2016

Life continues to be more than interesting and I seem to have not been able to find time to write recently.  That being said I always find time to cook.  So here is a little update on my learning curve into the world of smoking.  My big brother found me a lovely smoker and delivered it to my house so I could try moving outdoors over the summer to experiment with various cuts of meat, marinades, rubs, etc.

A good Flank steak is hard to beat any time.  Rubbed up with a blend of various spices and then rolled and tied, it fits nicely onto the smoker and gives you a juicy bite and paired with a nice salad, some sauteed zucchini fresh from the garden, a crusty baguette and a good glass of red wine, it is hard to beat.  I even had time to relax a little in the back yard with a good book, a glass of that red and my trusty side kick, Louie.  Here is how I did it:

1 – Using my new smoker, I found a nice spot away from the house with good air circulation.

 

2 – I got a nice bed of coals going.  I think it is important to use real wood charcoal which is available almost everywhere these days.  You want to keep the heat on the low side so that your meat is slowly cooked through the smoking process and not flame broiled.

3 – I added my soaked wood chunks above the coals.

4 – I placed a drip pan above the chunks to prevent the fat which will render out of the meat from dripping onto the soaked chips as we want smoke not fire from the chunks.

5 – Time to add the meat.  I rubbed the Flank steak with a blend of spices and let it marinade for several hours before placing it in the smoker.  My recipe follows but use your favorite rub or experiment with different spices till you create your own new favorite.

6 – Relax!  This is going to take several hours if you have the coals nice and low and maintain an environment for perfect smoking.

7 – Bring the meat off the smoker when it hits your desired temperature for your taste.  Let it rest a bit so that the juices return to the center of the meat and don’t run out as soon as you slice in.

8 – Plate it up.  I recommend a nice salad and some fresh veggies sauteed till just cooked.  Pair it with your favorite beverage and a nice bit of bread and it will be fabulous.

9 – Dig in!

I love Bob!  He knows I love to cook and will come up with some great recipes.  He also loves to cook and like myself, he has passed that love onto his son.  We are blessed to have these guys in our lives and we celebrate through our food.  Here is to the Bobs in our lives, especially the ones at Bob’s Smokin Hardwood.

Happy Smokin!

Lori Coates

Lori’s Dry Rub Blend

1 Tsp. Cumin

1 Tsp. Garlic Powder

1 Tsp. Onion Powder

1 Tsp. Paprika

1 Tsp Crushed Rosemary

½ Tsp. Cinnamon

½ Tsp. Salt

¼ Tsp. Ground Pepper

Blend together using a spice grinder or mortar and pestle and rub into all surfaces of your meat.  Let the meat absorb the spice blend for several hours or even better, overnight.