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Grilled Flank Steak

All natural Western Mesquite BBQ chips infuse a tangy and bold smoked flavor in this recipe for grilled Flank Steak.
Ingredients:

Juice of 1 lime
2 TBSP extra virgin olive oil
3 garlic cloves, peeled and smashed
½ TSP ground cumin
One 1½ LB flank steak
Kosher salt
Freshly ground black pepper
Directions:
  1. In a small bowl, combine the lime juice, olive oil, garlic and cumin. Place the flank steak in a large ziplock food storage bag, and pour in the marinade. Seal the bag, removing as much air as possible, and gently squish the steak around in the bag to make sure it’s nicely coated. Marinate for 20 minutes at room temperature.
  2. For a gas grill, preheat to medium-high and place Western Mesquite Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Mesquite Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
  3. Pat the steak dry and season both sides generously with salt and black pepper.
  4. When the grill is hot and the chips are smoking, grill the steak for 5 to 6 minutes per side for medium-rare. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
  5. Transfer to a cutting board and let the steak rest for a full 10 minutes to allow the juices to redistribute. Using a sharp knife, thinly slice the steak across the grain and serve.

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