Steps

• Step 1

  In a large bowl, whisk together the red wine, vegetable oil, black pepper, salt, soy sauce, Worcestershire sauce, garlic, and lime juice.

  Ingredients

  • 1/4 Cup red wine

  • 1/4 Cup vegetable oil

  • 1 Teaspoon freshly ground black pepper

  • 1 Teaspoon kosher salt

  • 2 Tablespoon soy sauce

  • 2 Tablespoon Worcestershire sauce

  • 5  garlic cloves, crushed

  •  Juice of 2 limes

• Step 2

  Place the flank steak in a large resealable bag and pour in the marinade, turning the meat to coat. Push out as much air as possible and seal the bag. Marinate in the refrigerator for 8 hours.

  Ingredients

  • 2 Pound flank steak

• Step 3

  When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.

  225 ˚F / 107 ˚C

  Super Smoke

• Step 4

  Remove the steak from the marinade and place directly on the grill grates. Close the lid and smoke for 3 hours.

  03:00

  225 ˚F / 107 ˚C

  Super Smoke

• Step 5

  Remove the steak from the grill, wrap in foil, and let it sit for 10-15 minutes. Increase the Traeger temperature to 450°F and preheat with the lid closed.

  450 ˚F / 232 ˚C

• Step 6

  Meanwhile, make the chimichurri: Add the cilantro, garlic, olive oil, red wine vinegar, lime juice, red onion, pepper, and salt and pulse until combined.

  Ingredients

  • 1 Bunch fresh cilantro, chopped

  • 6  garlic cloves, crushed

  • 3/4 Cup extra-virgin olive oil

  • 1/4 Cup Red wine vinegar

  •  Juice of 1 lime

  • 1 Tablespoon diced red onion

  • 1 Teaspoon freshly ground black pepper

  • 1/2 Teaspoon kosher salt

• Step 7

  Unwrap the steak and return to the grill. Close the lid and sear until the internal temperature reaches 130°F and grill marks appear, about 3 minutes per side.

  00:06

  450 ˚F / 232 ˚C

  130 ˚F / 54 ˚C

• Step 8

  Remove the steak from the grill and slice into pencil-wide slices against the grain. Serve with the chimichurri sauce. Enjoy!