Apple + Cherry Wood Smoked Porcini Rubbed Flank Steak
- Porcini salt of your choice
- 3 tablespoons or so for the dry rub
- Marinade for flank steak
- 1/4 cup red wine
- 1 cup pomegranate juice
- You can easily make your own version of porcini salt or buy one, no such luck here so I make my own adding a touch of my sausage seasoning blend, grated nutmeg, and freshly ground melange peppercorns.
- Reduce the wine and juice until you have about 1/2 cup, cool befog pouring over meat. Rub the dried off flank steak with about three tablespoons of the porcini salt, both sides.rn rnPlace steak into a food storage bag, pour in marinade, seal and refrigerate for at least 8 hours or overnight.
- Prepare your grill for smoking according to the instructions. I placed soaked cherry and apple wood chips in the Charbroil holder, cranked up the heat according to instructions and then grilled the steak over high heat for five minutes each side, allow to sit for 15 minutes before slicing on the diagonal.
porcini salt, rub, marinade, red wine, pomegranate juice
Taken from food52.com/recipes/13398-apple-cherry-wood-smoked-porcini-rubbed-flank-steak (may not work)