Flank Steak--How to smoke

Question - What is your final goal for this meat - jerky, pulled beef, or steaks?? My 2-cents worth is that flank steak should be treated as steak, and only cooked to 125*-135* depending on how rare you like your meat. I think a steak always benefits from a reverse sear - giving it a little smoke until meat reaches 105* or so, and then putting it on the grill to finish it up. Just my thoughts.

In southern California we use a lot of flank steak in our Carne Asada tacos. I would cut them down to 1.5# to 2# steaks. Marinate in a can of coke with some cirtus like oranges and lemons and thrown in some chopped cilantro. After a good overnight marinade, rinse and reverse sear as described by olysmokes. Slice thin and against the grain. In a warm tortilla with pico de gallo, some grilled green onions, and a dollop of guacamole or sour cream...MMMM

Maybe I'm completely out of bounds, but from my experience with flank steak, an 8lbs flank steak must have come off an elephant or something bigger.

quote:

Originally posted by EZ Goin:
Maybe I'm completely out of bounds, but from my experience with flank steak, an 8lbs flank steak must have come off an elephant or something bigger.

I would agree. My 7.5lbs flank steak I got from Cash & Carry the other day turned out to be 3 nice 2-1/2lbs steaks tightly packaged together.

EZ and oly could be you are right. Flanks were packed in a cyro. Could be three in one packaged together. I will post package count when they come out of the freezer.

Just in case anyone smoke elephant.

Thanks for the help.