Flank Steak Pastrami

Summary

Prep Time	20 mins
Cook Time	3 hrs
Total Time	3 hrs 20 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 6)

Ingredients

1 flank steak

For the spice mix: (curing mix)

For the rub:

3 tablespoon pepper, colored, coarsely crushed
3 teaspoons coriander seeds, coarsely crushed
1 teaspoon thyme
1 teaspoon garlic powder
0.25 teaspoon ¼ ginger powder

Instructions

All spices, especially the curing salt, always relate to 1 kg of meat. For larger or smaller quantities of the flank steak, the quantity must be calculated accordingly.
First of all, the meat must be cured. I prefer dry curing in a vacuum. To do this, mix the ingredients for the curing mixture in a bowl. Cover the meat generously and press the mixture on well. Then vacuum seal the meat. Store the meat per cm of meat thickness in the refrigerator for 1 day, turning once a day in the morning and evening.
Thoroughly rinse the meat in cold water after removing it from the vacuum. Then soak the meat in cold water for 1 hour. Change the water after the first 30 minutes.
Mix the pastrami rub with the remaining spices. Season the meat with it and smoke it in the smoker at approx. 110 - 115 degrees until the core temperature of 69 degrees is reached. I use a digital grill thermo that is placed in the thickest area of the meat. For me, the meat took about 3 hours to reach 69 degrees.
When the meat has cooled down, vacuum seal the meat again and store it in the refrigerator for another 3 - 5 days. Then it tastes even better. Of course, you can also enjoy it right away.
The flank steak contains approx. 180 Kcal per serving.

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