Hickory Smoked Flank Steak

Mormon.Cook's picture

Feb. 11, 2009


Flank steak/Bottom round steak 1 1/2 Pound
Seasoned meat tenderizer 1 1/2 Inch
Oil 1 Cup (16 tbs)
Catsup 3/4 Cup (12 tbs)
Cider vinegar 1/2 Cup (8 tbs)
Worcestershire sauce 3 Tablespoon
Onion 1 Large
Sliced hickory chips 1/2 Cup (8 tbs)


Sprinkle steak generously on both sides with meat tenderizer; let stand 1/2 hour or more. In a shallow glass dish, combine oil, catsup, vinegar, and Worcestershire sauce; mix well. Place steak in marinade. Spread onion over steak. If marinade does not cover steak, turn or baste often. Let steak marinate for 3 to 4 hours or longer. Soak a double handful of hickory chips in water while charcoal fire is heating. When fire is hot, toss the soaked hickory chips on the fire. Place meat on grill about 3 inches above fire. To keep flame down, sprinkle fire with water. (We use a sponge.) Cook about 8 minutes on each side, or until desired doneness. Use a sharp knife to carve, cutting diagonally across grain of meat into very thin slices. If hickory chips are not available, the meat will still be delicious.

Recipe Summary

Servings: 6

Nutrition Facts

Serving size

Calories 579Calories from Fat 399

 % Daily Value*

Total Fat 44 g67.7%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 688 mg28.67%

Total Carbohydrates 14 g4.7%

Dietary Fiber %

Sugars 9 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet