HOW TO SMOKE A STEAK RECIPES

Steps:

• This recipe works great as a stand-alone dish, but also as a component in Jamie’s Steak night from Together – see the full collection of menus here. ON THE DAY Get the meat out of the fridge an hour before you want to start cooking it, then you can do this first stage an hour or two before you roast it. Rub the steak all over with 1 tablespoon of olive oil, then sear on every side in a screaming-hot griddle pan, or on a hot barbecue, until pleasingly bar-marked. Strip half the rosemary into a roasting tray, sit the seared steak on top, strip over the rest of the rosemary, dot and rub over the butter, drizzle with another tablespoon of oil, then season generously with sea salt and black pepper. TO SERVE Preheat the oven to 200°C/400°F/gas 6. Roast the steak on the bottom of the oven for 20 minutes for medium-rare, or 25 minutes for medium, turning halfway and basting with the juices from the tray. Remove from the oven, spoon over the balsamic, then cover with tin foil and leave to rest for 15 minutes, basting occasionally – I like to slip a tea towel under one end of the tray, so the juices naturally gather at the other end and you can easily spoon off any excess fat into a clean jam jar (for the best roasties another day). Thinly slice and serve, drizzling each portion with resting juices. The leftovers will make an epic sarnie.

Steps:

• Trim the flank steak of any large deposits of surface fat.
• Season the steak with dry rub and let sit for 30-60 minutes.
• Thinly slice the onions and peppers.
• Smoke the flank steak at 225F for 90 minutes with hickory to an internal temperature of 135F.
• Remove the steak from the smoker, cover, and allow to rest.
• Toss the peppers and onions with peanut oil and a dash of salt and pepper and sauté them until slightly brown and tender.
• Slice the smoked flank steak thin against the grain and serve with the peppers and onions.