Charcut's smoked flatiron steak


  • Prep Time5 mins
  • Total Time5 mins
  • Makes4 Servings
*PLUS Barbecuing Time: 25 minutes, Soaking Time: 60 minutes
Charcut's smoked flatiron steak

Angus Fergusson

Chatelaine Triple Tested


  • 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


  • 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.