FLATIRON / FLANK STEAK
This flank steak recipe will leave this lean cut of meat so tender and juicy you would never know it's a flat iron cut. 2 ingredients and 30 minutes.
Author:
Pit Barrel Cooker Co.
INGREDIENTS
- 1–8 (2–4 lb.) beef flat iron or flank steak(s)
- Beef & Game Pit Rub
DIRECTIONS
- Light your Pit Barrel® according to the instructions.
- Remove steak(s), let rest to room temperature, and coat all sides liberally with Beef & Game Pit Rub.
- Place one hook through the center of the wide end of each steak, about 2–3 inches from the end.
- Hang from the rods in the Pit Barrel®, leaving space between each, and secure the lid.
- Cook 25–30 minutes, until thickest part reaches desired internal temp (125º for medium-rare).
- Remove steaks and hooks. Lightly tent with foil and rest 10–15 minutes.
- Slice thin across the grain and serve.
RECIPE VIDEO
RECIPE NOTE
Desired Temp: 125º
