Grilling with Berkhof
FOOD FOR THOUGHT
Flank steak full of flavor
A Flank Steak is a piece of beef that comes from the thickest part of the cow’s abdominal wall. The final result was amazing according to my meat-loving guest.
This smoked Waghu flank steak was full of flavor. After a low and slow smoking session with oak and cherry wood, this wonderful piece of Wagyu was ready to get some real heat.
Even though a good Wagyu beef doesn’t need any rub, I really wanted to experiment with it. I rubbed the flank steak with a spicy rub which made the end result even better than expected.
Before
Without smoking:
Remove the flank steak 30-40 minutes before the preparations are out of the fridge.
With Smoking
See Rubbed section
Rubbed
Mix all the ingredients together and rub the flank steak on all sides with this rub.
Tip for a better result on your smoking session:
let your flank steak rest in the fridge on a grid for an hour. Remove it from the fridge and put it directly on the bbq. It is precisely at low temperatures that you get more smoke flavor because the smoke molecules adhere better to a cold surface.
Smoked and grilled
Smoke the Flank Steak at 130 C / 250 F with chunks of oak and cherry wood.
Remove it from the grill when the inside temperature hit 48 degrees. Pack it in aluminum foil for 8 minutes and let it rest. In the meantime, I heated up the BBQ to 200 C / 390 F to finish it with some nice grilling.
Walkthrough
Step 1
Without smoking
Remove the Wagyu flank steak from the fridge 30-40 minutes before the preparations. This will allow the meat to come to room temperature for a more even cooking all the way through. If your meat is cold when it hits the grill, it can cause the muscle fibers to tense up.
Letting it rest at room temperature will have a positive impact on your end result.
With smoking
Remove the flank steak from the fridge.
6 tips for a great smoking ring
- Always start smoking with cold meat, just out of the fridge. It is precisely at low temperatures that you get more smoke flavor because the smoke molecules adhere better to a cold surface.
- Do not pat the meat dry. What applies to cold also applies to moisture: the smoke molecules love it. They adhere better to a damp surface.
- Salts! The salt is the luggage carrier for the smoke molecules, on which they hitch a ride when penetrating the meat.
- Place a drip pan under the meat anyway to prevent fat from falling into the flames and causing unwanted smoke. Fill this container with water and you kill two birds with one stone. As soon as the temperature rises, the meat dries and smoke molecules will adhere less well to it. The water-filled container keeps the meat moister.
- Keep the temperature under control, around 120-130 degrees is ideal. The more heat, the faster the meat will dry out and the less smoke flavor (and smoke ring) you will get.
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Step 2
Mix all the ingredients together in a bowl and rub this on your flank steak.
Don’t forget to rub all the sides properly.
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Step 3
Make sure your BBQ is around 130 C/ 250 F and add the cherry and oak chunks to the heated charcoals. Place your flank steak (with a thermometer) on the indirect of your BBQ.
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Step 4
Remove the flank steak from the BBQ when the inside temperature hits 48 C / 118 F. Pack it in and let it rest for 8 minutes in aluminum foil.
In the meantime, you can adjust the settings on our BBQ to make sure it will hit a grilling temperature of around 200 C / 250 F.
It’s better to let it rest because when you cut into a very hot piece of meat, all of the liquid is going to come out. If you rest it, it allows everything to relax and redistribute the juices, which creates a more tender, juicier cut.
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Step 5
Slice the flank steak into some nice slices around 1 cm thick and finish them very quickly on the grill. Get an even better result when you finish this grilling session on a half-moon griddle or cast iron grid.
Let’s serve dinner
After completing the previous steps you are ready to serve this nice beautiful Wagyu Flank Steak.
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