Smoke the flank steak at 225F for 90 minutes with hickory to an internal temperature of 135F. Place in a Ziplock bag and add in 2-4 tbsp.
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Preheat your wood-fired grill to 400 F.
Z grill recipes steak. Sprinkle your room temperature steak with kosher salt and pepper on both sides. Add the butter honey BBQ sauce sugar to the foil pan and mix them with the pork steaks. Remove steaks from grill and increase the temperature to High allowing grill to preheat with the lid closed for 10 minutes.
Place the skewers on the preheated grill and cook for about 5 minutes per side or until the desired degree of doneness is reached. Of the chimichurri and allow to marinate at least until meat is at room temp 30-40 minutes or can marinate overnight in the fridge if necessary. Remove the steak from the smoker cover and allow to rest.
Apply a thin coat of yellow mustard to each pork steak and season both sides with the BBQ rub. Place the steaks directly on the grill and cook 30 minutes or until the internal temperature registers 120 degrees F. Cook for about 5-6 minutes per side so 10-12 minutes total.
Thinly slice the onions and peppers. For the steak season both sides with salt and pepper. Season the steak with dry rub and let sit for 30-60 minutes.
After two minutes use your tongs to gently lift up the edge of the steak. Season your steaks generously with kosher salt and fresh ground black pepper. Remove thepork steaks from the grill and place them in a foil pan.
Trim the flank steak of any large deposits of surface fat. Place the seasoned pork steaks on the smoker and cook for 2 hours. Put the steaks on the smoker for 40 to 50 minutes.
Once grill has preheated place steaks on the cooking grate. Place steaks back on the hot grill and cook 3-4 minutesless for thinner steaks. Season the steaks on all sides with kosher salt and pepper.
Set your Z Grills wood pellet grill and smoker to the smoke setting. When ready to cook start the Z grill on Smoke. Start this dish the night before serving by sprinkling the steak with olive oil salt and pepper then wrapping lightly and placing in the refrigerator for 12 hours.
Preheat a flat top griddle or cast iron skillet over high heat. Cut the steak and vegetables into small cubes. Thread the meat and vegetables on the skewers and sprinkle liberally with salt and pepper.
For medium steaks cook until the internal temp of the steak reaches around 115 F. Then carefully place the steaks on the hot grill gates leaving enough room around each steak so that the heat can circulate. Flip halfway through and try to resist the temptation to open.
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