Smoke 'n Grill Flank Steak

By Christian Wallin

Votes: 41

VS

Blue Cheese & Date Prosciutto Wrapped Jalapeños

By Kasia Sutherland

Votes: 22

Voting Disabled!

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About Christian Wallin

We bought our first house last summer, moved in and discovered the kitchen oven didn't work. In the interest of roasting two birds with one heat source, I went ahead and bought a Traeger smoker. With no oven in the house. My wife obviously has a good sense of humor and insatiable desire for smoked flank steak. In a past life I was a digital product designer and now I teach and run brilliantly fun storytelling events at companies. In my spare time I smoke meat. And eat it.

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About Kasia Sutherland

Wife. Mom. Lover of all things foodie.

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Smoke 'n Grill Flank Steak

By Christian Wallin

Get the smokey goodness of the smoker and the searing punch of the grill all in one glorious, marinaded slab of heaven. The smell of the marinade will make you want to pop open a beer at 11:00am, the aroma of the smoker will get the neighbors peaking over the fence, and the fire of the grill that afternoon will ensure your status as BBQ god amongst friends.

Serves: 4

Recipe Ingredients

FLANK STEAK

  • 2 lbs Flank Steak
  • 1/4 cup Red Wine
  • 1/4 cup Vegetable Oil
  • 1 tsp Black Pepper
  • 1 tsp Kosher Salt
  • 1/8 cup Soy Sauce
  • 1/8 cup Worcestershire Sauce
  • 5 piece Garlic Cloves, crushed
  • 2 piece Lime, fresh squeezed

CHIMICHURRI SAUCE

  • 1 bunch Cilantro, well-washed & chopped
  • 6 piece Garlic Cloves, crushed
  • 3/4 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 piece Lime, fresh squeezed
  • 1 tbsp Red Onion, diced
  • 1 tsp Black Pepper
  • 1/2 tsp Kosher Salt

Recipe Instructions

FLANK STEAK Instructions:

  1. Mix all ingredients for the marinade in a bowl. Give it a stir and take a good whiff - it should make you want to lick it. Need some more citrus? A lil' more garlic? Add it. I like a strong garlic presence, solid lime scent, a wave of soy and enough Worcestershire sauce to make it unique (a little less than 1/8 cup).
  2. Put it in a bag with the meat. Push out as much air as you can without shooting the marinade across the counter. Toss it in the fridge for 8 hours. I use vegetable oil instead of olive so the marinade doesn't solidify in the fridge.
  3. Load up your smoker with your wood of choice. I often use mesquite or hickory, maybe some apple mixed in. Keep it at about 180-200 degrees for 3 hours. If your steak is smaller, shoot more for 2 1/2 hours.
  4. In the last 30 min of smoking, fire up your grill. I use charcoal because I can get it HOT. You want it as high as you can get it. Visiting my parents once I set their gas grill aflame getting it to where I wanted it. Not the safest grill moment I've had but had a hell of a good sear.
  5. Once your coals and grill are hot (HOT), transfer the steak from the smoker. Grill it about 3 minutes per side. You want to sear the dickens out of it, getting some nice char and grill markage. It will go about a minute faster than usual because the temperature of the meat is higher from smoking.
  6. Knowing when to pull a steak off is a bit of an art, but just takes practice. This steak is a little different because it will seem stiffer from smoking, but follow your gut. If you're unfamiliar with steak done-ness, Google "using palm to test steak." It's remarkably accurate.
  7. Pull the steak off the grill, wrap in foil and let it sit for 10-15 minutes.
  8. Carve that sucker, against the grain. Pencil-width slices. Adorn with Chimichurri sauce and sides of your liking. Crack a beer or other favorite beverage and bask in the smokey grace of BBQ.

CHIMICHURRI SAUCE Instructions:

  1. Put all ingredient in a food processor or blender and ZOOT! ZOOT
  2. You're done. Easy. Be a hero and offer it to your guests for their steak.
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Blue Cheese & Date Prosciutto Wrapped Jalapeños

By Kasia Sutherland

Sweet & Savory with a little kick. Prosciutto wrapped jalapeños filled with crumpled blue cheese and chopped dates. Dressing up jalapeño poppers so their worthy of meeting the parents.

Serves: 4

Recipe Ingredients

  • 24 oz Fresh Jalapeños
  • 8 oz Madjool Dates
  • 4 oz Blue Cheese Crumbled
  • 6 oz Sliced Prosciutto

Recipe Instructions

  1. Fire up your your Traeger and heat to high or 400 degrees.
  2. Slice Jalapeños lengthwise. Remove Seeds.
  3. Remove pits from dates and chop into small cubes.
  4. Fill jalapeño halves with crumbled blue cheese and top with cubed figs.
  5. Wrap stuffed jalapeños with prosciutto.
  6. Place directly on grill and cook for 15-20 minutes until cheese is melted and prosciutto starts to crisp around the edges.
  7. Enjoy!
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