Grill-Smoked Herb-Rubbed Flat-Iron Steaks
Adding a packet of wood chips to the grill can take an inexpensive steak to the next level. But there’s a fine line between perfection and going up in smoke.
Keywords
- Main Courses
- Beef
- Grilling & Barbecue
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Cooking tools:
- Grill
- Spice grinder
- Mortar and pestle
- Chimney starter
- Cooling rack
- Baking sheet
- Instant-read thermometer
- Aluminum foil
- Paper towel
- Mixing bowl
- Tongs
- Grill brush
- Chef's knife
- Cutting board
Ingredients
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 3/4 teaspoon fennel seeds
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon red pepper flakes
- 4 (6- to 8-ounce) flat-iron steaks, 3/4 to 1 inch thick, trimmed
- 1 tablespoon kosher salt
- 1—1 1/2 cups (2 1/2-3 3/4 ounces) wood chips
- Vegetable oil spray
- 2 lemons, quartered lengthwise
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