Charcut's smoked flatiron steak
0
- Prep Time5 min
- Total Time5 min
- Makes4 Servings
Angus Fergusson
Ingredients
1 cup fruitwood chips, such as apple or cherry wood
600 g to 800 g flatiron steak
1 tbsp olive oil
1/2 tsp kosher salt
Instructions
Soak 1/2 cup wood chips in warm water for at least 1 hour. Drain and mix with remaining dry chips on a double layer of foil. Wrap the foil tightly around the wood chips to make a flat pouch. Using a fork, pierce holes all over the pouch.
Preheat 1 side of barbecue to medium-high and the other side to low.
Brush both sides of steak with oil, then sprinkle with salt. Season with pepper.
Oil grill, then lay foil packet over medium-high. Barbecue steak over low, with lid closed. Smoke will start to seep out of the barbecue after about 5 min. Keep lid closed and continue smoking for 10 more min. Working quickly, lift the lid and switch the positions of the packet and the steak. Close the lid and continue barbecuing, until steak is medium-rare, 6 to 8 more min. Flip halfway through. Transfer to a cutting board and let stand about 5 min before serving.
Nutrition (per serving)
Calories 371, Protein 38g, Fat 23g, Sodium 270mg.
Shopping Tip: Fruitwood chips can be purchased at any barbecue-supply store.
Prep Tip: Flatiron steaks may be sold with connective tissue attached. Ask your supermarket butcher to trim them.
Side Dish: Charcut's buttery pretzel sticks: Click here for full recipe.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.