Hickory Grilled Flank Steak Recipe

Prepare the Grill

Soak the hickory wood chips in water for at least 30 minutes. Preheat the grill to medium-high heat.

Season the Steak

Rub the flank steak with olive oil, salt, black pepper, garlic powder, and onion powder. Let it marinate for at least 15 minutes.

Grill the Steak

Place the soaked hickory wood chips in the grill box or on a layer of aluminum foil. Grill the flank steak for about 6-8 minutes on each side for medium-rare, or until cooked to your desired doneness.

Rest and Slice

Remove the steak from the grill, cover it with foil, and let it rest for 5-10 minutes before slicing against the grain.

In a bowl, combine crème fraîche, prepared horseradish, lemon juice, and salt to taste. Mix well and set aside.

Boil the Potatoes

In a large pot, boil the baby potatoes until tender, about 15-20 minutes. Drain and return to the pot.

Smash and Season

Add butter, milk, salt, and black pepper to the potatoes. Smash them until slightly chunky but well combined.

Finely chop the parsley and garlic. In a bowl, combine chopped parsley, garlic, lemon zest, and olive oil. Mix well.