Howdy, folks! Welcome to my blogging corner where I’m gonna share another smokin’ tips and tricks with you. Today, we’re talkin’ about Traeger flank steak recipe. So grab your aprons and let’s get cookin’!
How to make the best Traeger flank steak
Alright, buckle up, ’cause we’re divin’ right into the nitty-gritty of smokin’ that flavorful flank steak on your trusty Traeger grill. Here’s the rundown in easy-to-follow steps:
- Prepare the Flank Steak
First things first, we gotta prep that beautiful piece of meat. Start by givin’ it a good ol’ pat-down with some paper towels to dry it off. Then, generously season it with your favorite rub. You know, the kind that makes your taste buds do a little happy dance!
Pro tip: If you wanna add a kick to your flavor game, let the seasoned steak sit in the fridge for an hour or two. This gives the flavors time to mingle and really amp up that taste explosion. Bam!
- Fire up the Traeger Grill
Now, let’s show that Traeger grill who’s boss! Fire it up and set the temperature to 225°F (107°C). We wanna create a nice, slow cook for our flank steak. Oh, the anticipation is killin’ me!
- Get Your Smoke On
Once the grill is preheated and smokin’ like a boss, it’s time to introduce our steak to its smoky dance floor. Place the seasoned flank steak directly on the grill grates and close the lid. Let the Traeger work its magic, infusing that steak with all that smoky goodness.
- Keep an Eye on the Temperature
Now, I don’t mean to be the temperature police, but it’s important to keep an eye on that internal temperature. You want your flank steak to reach a nice medium-rare doneness, which is around 130°F (54°C) for that perfect pink center. So grab your meat thermometer and give it a little poke now and then. We don’t want no overcooked sadness here!
- Rest and Slice
Once your flank steak has reached that sweet spot of perfection, it’s time to take it off the grill and let it rest for a bit. This allows those glorious juices to redistribute and makes for an even more tender and flavorful eating experience. Ah, the sweet anticipation!
After a good rest, it’s time to unleash your inner chef and slice that bad boy against the grain. This ensures maximum tenderness and melt-in-your-mouth goodness. Trust me, your taste buds will thank you!
How to keep flank steak from turning tough
Ah, the age-old question: how do we avoid that tough, chewy disappointment? Well, my friends, fear not! I’ve got a few tricks up my sleeve to make sure your flank steak turns out tender and delicious every time.
- Give It Some TLC
Flank steak is a lean cut, which means it can be a bit tough if not treated right. So show it some love! Tenderize the meat by marinating it in your favorite concoction. A little soy sauce, garlic, and honey can work wonders. Let it soak up all those flavors and break down those muscle fibers for a tender bite.
- Slice It Right
When it comes time to slice that flank steak, be sure to cut against the grain. You see, the grain of the meat runs in long, parallel lines. Slicing across those lines breaks up the muscle fibers and makes each bite tender and easy to chew. It’s like giving your taste buds a one-way ticket to Flavorville!
What side dish to serve
Now, let’s talk about the perfect sidekick for your smoky masterpiece. When it comes to flank steak, you want something that complements its robust flavors without stealin’ the show. Here are a few tasty suggestions:
- Grilled Veggies
Fire up your grill and give some veggies a sizzlin’ makeover! Grilled asparagus, bell peppers, or zucchini make for deliciously charred and smoky side dishes. Just toss ’em in a bit of olive oil, sprinkle some salt and pepper, and grill ’em alongside your steak. Mmm, the taste of summer!
- Creamy Mashed Potatoes
You can never go wrong with a classic, like creamy mashed potatoes. The smooth and buttery goodness of mashed taters pairs beautifully with the bold flavors of your flank steak. It’s a match made in food heaven!
What to do with leftovers
Okay, so you’ve devoured that smoky flank steak, but you’ve got a bit left over. Don’t fret, my friend! Leftovers can be just as exciting as the main event. Here are a couple of ideas to make the most of that tasty goodness:
- Flank Steak Tacos
Why not turn those leftovers into a fiesta for your taste buds? Grab some tortillas, your favorite taco fixings, and slice up that leftover flank steak into thin strips. Fill those tortillas with the meat, add some salsa, avocado, and a squeeze of lime. Olé!
- Steak Salad
If you’re in the mood for a lighter option, whip up a refreshing steak salad. Toss some mixed greens, cherry tomatoes, cucumbers, and any other veggies you fancy. Then, thinly slice that leftover steak and place it on top. Drizzle with your favorite dressing, and voilà! A healthy and satisfying meal.
Overall, smokin’ flank steak on a Traeger grill is a surefire way to take your grilling game to the next level. The low and slow cooking method infuses the meat with mouthwatering flavors, while the Traeger grill adds that signature smokiness we all know and love. So fire up that grill, gather your friends and family, and prepare for a flavor sensation like no other!
Finally, I wanna thank y’all for stickin’ around and joining me on this flavorful journey. Remember, life’s too short to settle for bland and boring meals. So go forth, get smokin’, and keep those taste buds dancin’!
Random Fact: Did you know that flank steak comes from the belly muscles of a cow? It’s a versatile cut that can be used in various dishes, from fajitas to stir-fries. Talk about beefy goodness!
Now, let’s take a smokin’ detour and get down to business with a lip-smackin’ recipe for smoked flank steak on a Traeger grill.
Traeger Flank Steak
Tantalize your taste buds with this delicious Traeger Flank Steak Recipe!
- 1 piece Flank Steak (approximately 2 pounds)
- Your favorite steak rub or seasoning
Prepping the flank steak
Preheat your Traeger grill to 225°F (107°C).
Pat dry the flank steak using paper towels.
Generously season the steak with your preferred rub or seasoning. Make sure to coat all sides evenly.
f desired, let the seasoned steak rest in the fridge for an hour or two to enhance the flavors.
Smoking the flank steak
Place the seasoned flank steak directly on the grill grates.
Close the lid and let the Traeger work its magic, infusing that smoky goodness into the meat.
Keep an eye on the internal temperature. You're aiming for a medium-rare doneness, around 130°F (54°C). Use a meat thermometer to check the temperature.
Resting and slicing
Once the steak reaches your desired doneness, remove it from the grill and let it rest for about 10 minutes. This allows the juices to redistribute and the steak to become even more tender.
Grab your trusty tongs and slice the flank steak against the grain into thin strips. Cutting against the grain ensures maximum tenderness.
Keep in mind, cooking times may vary depending on the thickness of your flank steak and the temperature of your grill. So trust your meat thermometer and your taste buds to guide you to steak perfection.