Grill-Smoked Herb-Rubbed Flat-Iron Steaks
Why This Recipe Works
Smoking steaks can lend them complexity, but most recipes overwhelm the meat’s delicate flavor with too much smoke. We found that the key was using a small amount of wood chips and cooking the steaks quickly over direct heat so that they were just kissed with smoke. Since wood chips pack differently, we weighed the chips for more control over the smoke quantity. Salting the steaks for an hour before cooking ensured that the seasoning penetrated below the meat’s surface, and coating them with an herb-spice rub lent an extra layer of flavor that complemented the smoke. We also grilled lemons to serve with the steaks for a hit of brightness.