This is the best flank steak I have ever eaten. It starts out with a marinade, then a cold smoking, and then finished on the gas grill, superb. First the whole flank steak was marinaded in the following for eight hours or overnight. I cheated and used a Foodsaver container and kept it under vacuum for two hours.
1 tsp dark sesame oil
2 TBS light sesame oil
4 cloves garlic, chopped fine
2 inches fresh ginger, sliced thin
To taste red pepper flakes
1 cup red wine
1/4 cup soy sauce
2 TBS honey
Using a shallow non-reactive dish or pan, spread half of the garlic cloves and half of the ginger slices so that all parts of the meat will come in contact with them. Rub the meat with the sesame oil and red pepper flakes, placing any extra oil in the dish. Place the steak onto the garlic and ginger. Spread the rest of the garlic and ginger on top of the steak. Pour the red wine, soy sauce and 2 tablespoons of honey over the meat. Cover with plastic wrap and marinate for 2 hours or over night. Turn the meat once during the marinating.
Use two racks in the Cookshack. Place aluminum foil on the bottom shelf with about 2 inches open all around the rack. Preheat the Cookshack with four ounces of wood to 175 degrees or until the smoke rolls out of the vent hole. Place the cold meat on the top shelf of the smoker and turn off the heat. Leave the meat in for 15 minutes.
Have your gas or charcoal grill ready and on medium-high heat. Remove the flank steak to the grill and cook to 135 degrees for med-rare or about five to six minutes per side.
Remove and let rest for five minutes. Slice thin across the grain of the meat. While the steak is being cooked, place the marinade in a pan and cook down to 1/4th of it's original volume, place one stick of unsalted butter in the juice just before removing it from the heat. Stir until it thickens a little and use it for a pour-over gravy.