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Categories:Viewed: 25 - Published at: 7 years ago
Ingredients
- 2 pounds organic, grass-fed flank steak
- 1 1/2 cups Full Sugar Coca-ColaTM (not the one with HFCS)
- 1 cup organic Japanese shoyu
- 6 cloves garlic, minced
- grated ginger, to taste
- fresh ground white pepper, to taste
Method
- Mix together CokeTM, shoyu, garlic and ginger in a Ziploc bag. Add trimmed flank steak and marinate overnight. Soak about 10 to 15 chunks (not chips) of mesquite wood in water overnight, as well (I bought a bag of mesquite chunks from Walmart).
- The next day, place soaked chunks of mesquite into bottom of electric water smoker, add water to bowl and turn on or follow the directions of your particular smoker. When smoke is visible, remove flank steak from marinade and place on rack within the smoker. Add white pepper to top of flank steak.
- Cover and let smoke/cook for about five hours or, until an instant-read digital thermometer reads 160° F internal temperature for well-done. Add soaked mesquite chunks, as needed. Meat should be covered with a beautiful, caramelized glaze. Remove and let meat sit for about 15 minutes under an aluminum foil tent. Slice thin and serve.
