Squeeze the garlic cloves into a bowl or glass, halve the vanilla pod, scrape out the pulp and add to the garlic. Add the olive oil and mix well. Slightly score the Flank Steak from both sides, pour the oil over the and rub well.

Put the into a vacuum bag, seal and marinate for about 2h. In the meantime pre-heat your grill for indirect heat (110°C/230°F). After two hours blot dry the, add some black tea (approx. two teabags) directly onto the hot charcoal, close the lid and smoke the Steak on an indirect zone of the grill for approx. 25 minutes until an internal core temperature of 50°C / 122°F is reached.

Season the with salt, remove the conveggtor and sear the Steak for 1 minute on each side over direct heat. Leave to rest for 5 minutes, season with pepper and enjoy.

Stay tuned, see you soon!

Vanilla Flank Steak


Flank Steak
Salt Flakes / Pepper
50 ml Olive Oil
2 Cloves of Garlic
1 Vanilla Pod
Black Tea

Used tools & products:

Big Green Egg:


Global Knife: