Secure Checkout



1 ½ pound flank steak, trimmed ¼ cup olive oil
2 tbsp. lemon juice
2 cloves minced garlic
1 tbsp. dried oregano
2 tbsp. minced red peppers
½ tsp. sugar
¼ tsp. salt
4 Tablespoon fresh cracked black pepper

For the stuffing:
2 tbsp. olive oil
¼ cup onion minced
¼ cup celery minced
2 cloves garlic minced
½ lb. Andouille sausage, finely chopped
2 slices bread, finely chopped
1 egg
1 tbsp. chili powder
1 tsp. cumin
Salt and pepper to taste


In a bowl, combine the oil, lemon juice, garlic, oregano, red peppers, sugar and salt. Mix well and add the flank steak and marinate 2-3 hours. In a sauté pan, heat the oil and add the onion, celery, garlic and sausage and sauté for 5 minutes. Remove from the heat and add the remaining ingredients. Butterfly the flank steak by slicing through opening it up like a book. Add the stuffing, roll up and tie in several places using butcher's twine. Preheat the smoker to 300°F with 2 oz. Hickory Wood. Smoke-cook approximately 3 hours basting from time to time until the beef reaches an internal temperature of 150°F. Let set for 10 minutes, remove the string and slice on a bias to serve.

Recommended wood: 2 oz. Mesquite