Chai Tea-Smoked Flank SteakRecipe By: Kristen Eppich
You don’t need special equipment to get a good smoke. A foil packet filled with aromatics easily turns your barbecue into a smoker.
- 1 1-to1 1⁄2-lb.flank steak
- 4 chai tea bags
- 2 cups water
- 1⁄2 cup fresh-squeezed orange juice
- 2 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 2 tbsp honey
- 1 tsp kosher salt
- 2 tbsp vegetable oil, plus more for grill Kosher salt and freshly ground pepper, to taste
- 1⁄3 cup loose-leaf chai tea
- 1⁄3 cup long-grain rice
- 1⁄4 cup dark brown sugar
- 1 2″piece orange peel, sliced into 4 strips
- Score both sides of flank steak with a sharp knife about 1⁄4″ deep and 1 1⁄2″ apart in a diamond pattern to allow marinade to penetrate into meat.
- To make marinade, combine tea bags with water, orange juice, ginger, garlic, honey and salt in pot over high heat. Bring to boil. Boil 1 minute then remove from heat and let steep 30 minutes, or until cool. Discard tea bags. Stir in oil.
- Place steak and marinade in covered shallow dish or sealable freezer bag and marinate in fridge at least 4 hours and no longer than 8 hours. Remove steak from fridge. Remove from marinade and let stand for 30 minutes to bring to room temperature before cooking.
- To make smoking packet, layer 2 pieces of foil into a 12″ square. Add all smoking ingredients to center of foil and stir to combine. Fold foil into loose 6″ square. Poke holes in top of packet with fork.
- Oil and preheat grill to high, about 500ºF. Lift 1 grate and slide smoking packet underneath. Close lid and wait until smoke starts to billow from barbecue and becomes very aromatic, approx. 5 minutes.
- Pat steak dry and season with salt and pepper. Quickly lift lid and add steak to opposite side of grill from smoking packet. Close lid to contain smoke and grill 2 to 3 minutes. Flip and cook 3 minutes with lid closed for medium rare. Remove from grill and let rest 10 minutes on platter so juices are reabsorbed by meat.
- Slice steak against the grain into 1⁄8″-thin slices and divide over 6 plates.
SERVING IDEA: Toss together a fresh side salad of Boston leaf lettuce, thinly sliced fennel and a simple vinaigrette and garnish it with fennel fronds to accompany the smoky meat.