Smoked Pickle Brined Flank Steak
A simple Jalapeño Honey Dills pickle brine marinade adds a subtly sweet and spicy flavor to this smoked flank steak.
- 1 1/2 lbs flank steak
- 1/2 cup The Real Dill Jalapeño Honey Dills pickle brine
- 1 tsp salt
- 1 tsp chili flakes
- 1 tsp peppercorns
- Combine pickle brine, salt, chili flakes, and peppercorns in a plastic bag. Add the flank steak to the bag and marinate for at least 4 hours in the fridge, or preferably, overnight.
- Once the flank steak is done marinating, remove from the fridge and pat dry. Let it sit for 30 minutes so it isn't freezing cold.
- Place the steak on a smoker at 550 degrees Fahrenheit for 8 minutes. Flip the steak every minute for a medium rare cook (or 120 degree Fahrenheit internal temperature). For a more well-done cook, leave the steak on for a bit longer.
- Slice and serve.