Smoked Flank Steak Provence

Name: Geräuchertes Flank Steak Provence
Total time: 3 h
Ingredients: 18 g Meersalz; 8 g Schwarzer Pfeffer, grob gemahlen; 12 g Kräuter der Provence (getrocknet); 5 g Knoblauchpulver; 8 g Getrocknete Tomaten, fein gemahlen; 20 ml Olivenöl; 4 g Zitronenabrieb

SmokingBeefHot SmokingMedium3-5 hrs57-60 °C110-130 °COak + Rosemary

A juicy flank steak rubbed with an aromatic herbs de Provence rub and hot smoked. The Mediterranean herbs harmonize perfectly with the intense smoky aroma of oak and rosemary. The result is a tender, aromatically layered steak served sliced across the grain.

Ingredients(for 1 kg)

Sea salt18 g

Black pepper, coarsely ground8 g

Herbs de Provence (dried)12 g

Garlic powder5 g

Dried tomatoes, finely ground8 g

Olive oil20 ml

Lemon zest4 g

Instructions

Applying Rub and Marinating

15 minutes + at least 4 hours refrigeration

Mix all dry ingredients and combine with olive oil to form a paste. Generously massage the rub onto both sides of the flank steak and wrap in plastic wrap. Rest in the refrigerator for at least 4 hours, preferably overnight.

Preparing Smoker and Smoking

2-3 hours

Preheat the smoker with oak wood and fresh rosemary sprigs to 110-130 °C. Allow the steak to acclimatize at room temperature for 30 minutes, then place on the grate. Smoke at constant temperature until a core temperature of 57-60 °C is reached.

Resting and Slicing

10-15 minutes

Remove the finished smoked flank steak from the grate and loosely wrap in aluminum foil. Rest for at least 10-15 minutes. Then slice thinly across the grain and serve with fresh herbs and olive oil.

Pro Tip

Always slice the flank steak across the grain and let it rest for at least 10 minutes after smoking so the juices redistribute evenly.

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