Ingredients:

  • 1 flank steak (average 2-3 pounds)
  • 2 teaspoons flake salt
  • 2 teaspoons black pepper (coarse grind preferred)

Instructions:

  1. Preheat the smoker to 180°F.
  2. Trim any excess fat or silver skin if desired. Season both sides of the steak with 1 teaspoon of flake salt and 1 teaspoon of black pepper.
  3. Place the seasoned flank steak onto the smoker. Smoke for 45 minutes with the lid closed.
  4. Once finished smoking, remove the steak and cover it loosely with foil on a platter or baking sheet.
  5. Raise the smokers temperature to 450°F.
  6. Once the smoker reaches 450°F, return the steak to the grill. Sear for 3-4 minutes on one side for medium doneness, then flip and sear for another 3-4 minutes.
  7. Use an instant-read thermometer to check the temperature; remove the steak when its 5-10°F below the desired doneness.
  8. Loosely cover the steak with foil and let it rest for 5-10 minutes.
  9. Slice against the grain at a 45-degree angle into ¼-inch slices.