Traeger Smoked Flank Steak

• servings: 6 servings
• active time: 15 minutes
• total time: 2 hours 10 minutes

Ingredients

2 lb flank steak

¼ cup avocado oil

¼ cup red wine vinegar

¼ cup coconut aminos

3 cloves garlic (minced)

1 ½ tsp salt

1 ½ tsp pepper

½ bunch cilantro

½ cup fresh basil

6 cloves garlic

2-4 jalapenos

1 shallot

¼ cup red wine vinegar

½ cup olive oil

salt and pepper (to taste)

red pepper flakes (optional, to taste)

Directions

In a small bowl mix all the ingredients for the marinade until well combined.

Trim any excess fat and silver skin from the steak (if necessary) and place it in a shallow dish or a ziplock bag and pour the marinade over the top. Flip the steak ensuring all sides are covered in the marinade.

Place the steak in the fridge to marinade one hour up to 8 hours.

Preheat the Traeger to 225 degrees F for 15 minutes, then place the marinated steak directly on the grill grates.

Allow the flank steak to smoke for 45 minutes then remove the steak and set aside.

While the steak is smoking, add all ingredients for the chimichurri (aside from the oil) to a food processor or blender and pulse until everything is finely chopped. Slowly add the oil and pulse until combined.

After 45 minutes, turn the pellet grill up to 450 degrees F and allow to fully preheat. Place the steak back onto the grill grates and sear for approximately 3 minutes per side, until the internal temperature has reached 135 degrees F for medium rare (or your desired level of doneness).

Remove the steak from the grill and allow to rest for 5 minutes.

Thinly slice the steak against the grain, top with the basil chimichurri and enjoy!

Nutrition

• Calories: 474 kcal
• Total Fat: 35 g
• Saturated Fat: 7 g
• Unsaturated Fat: 26 g
• Cholesterol: 91 mg
• Sodium: 892 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 0.5 g
• Total Sugars: 1 g
• Protein: 33 g