The other day at the butcher I had picked up this beautiful Flank Steak and was going to do a nice London Broil, something we have not done for a while but then plans changed. I decided to give the steak a trip to my smoker.
As you see in the title I went with a Bourbon marinade, now I will be honest I am not much of a Bourbon drinker I prefer Scotch. Now some of you maybe saying “what’s the difference they are both Whiskey?” Well the basic difference is Bourbon is American Whiskey made from at least 51% corn and aged for a minimum of 2 years in charred new oak barrels. While Scotch is made from malted barley, distilled twice and aged for a minimum of 3 years in oak barrels (I will not drink anything under 15 years though). So as can be imagined they two have different taste profiles and I wanted something with a bit more of the caramel vanilla taste of Bourbon. Now as with any type of alcohol you are going to cook with make sure it is something that you would drink.
So Because I wanted the caramel vanilla flavor I went with Maker’s Mark, if you want more vanilla you could go as much as the Jim Beam Vanilla but it’s too much vanilla for me in this case. Or if you want less vanilla and more caramel you could go with Knob Creek.
So lets dive into the making of this delicious Flank Steak.
Because the Flank is a lean cut of meat with very little marbling it can be a little tough that is why I use a bladed meat tenderizer to cut some of the fibers before I put it in the marinade, it also helps the marinade penetrate the steak.
Next it is time to prep the marinade in a freezer safe zip top bag place the steak n the bottom of the bag pour in 1 cup bourbon, 1 cup Worchestershire sauce, add in 1 minced shallot and 2 or 3 minced cloves garlic and salt and pepper about 2 teaspoons each. Press as much air out of the bag as you can and seal it. Use your hands and massage the steak and mix up the marinade. Return the steak and marinade to the fridge and let it marinade for a minimum of 4 hours or over night.
When you are ready to cook remove the steak from the fridge and let it come up to room temp, about 30 minutes. While the meat is coming up to temp it is time to light the smoker and get it up to 225, and prep your rub. I use a coffee rub made from coffee, brown sugar and paprika.
Mix together and set aside. Remove the steak from the marinade and pat dry with a paper towel. Now even though it is called rub do not rub it into the meat if you do it will clog the pores if the meat and not let the smoke penetrate the meat just spread the rub over the meat and let it cover the steak.. Turn the steak over and cover the other side with the rub.
Inset your thermometer and place on the smoker once it is up to 225. I used a mix of cherry and mesquite for this. Now I am not going to tell you to smoke this at this at 225 for a certain amount of time because your smoker my hold heat less or more effective than mine your flank steak may be thinner and longer or thicker and shorter. You are going to keep this in the smoker until the thermometer reads your desired doneness 140 for medium rare 155 for medium and 165 for well done. Remove from the smoker and let the meat rest tented with foil and it will continue to come up about 5 more degrees.
Once the Steak has rested it is time to slice it thin against the grain. Plate and serve. I paired this with sugar snap peas and roasted potatoes.
1 4 lb Flank Steak
1 cup Worchestershire Sauce
1 Cup Bourbon
1/3 cup ground coffee
1/3 cup light brown sugar
1 tablespoon Paprika
1 Shallot minced
2-3 cloves Garlic minced
Salt and Pepper to taste