Flatiron / Flank Steak
This flank steak recipe will leave this lean cut of meat so tender and juicy you would never know it's a flat iron cut. 2 ingredients and 30 minutes.
Light your Pit Barrel® according to the instructions.
Place one hook through the center of the wide end of each steak, about 2-3 inches from the end.
Hang the steak(s) from the rods in the Pit Barrel®, leaving space between each, and secure the lid.
Cook approximately 25-30 minutes, or until the center of the thickest part of each steak reaches the appropriate internal temperature for your desired doneness (125º for medium-rare).
Tip: To help nail the perfect temperature each time we recommend the outstanding thermometers from ThermoWorks.
Remove the steak(s) from the Pit Barrel®, and the hooks from the steaks. Lightly tent with foil and let rest 10-15 minutes.
Slice thin across the grain to serve.
Desired Temp: 125º