Lightly slash the flank steak in a criss-cross pattern on both sides.

Place in a zip-lock bag and add the marinade ingredients. Seal well.

Turn the bag to coat the meat.

Refrigerate overnight or 2 hours at room temperature, turning occasionally.

Smoking Method:

Preheat the smoker to approximately 95-100°C (200-220°F).

Remove meat from the bag, reserving the marinade for basting.

Place on a rack in the middle of the smoker.

Smoke cook for 1 – 2 hours with wood of preference, or until an instant thermometer reads 55°C (130°F) for rare or 65°C (150°F) for medium. Cooking time will vary depending on weather and wind conditions.

Baste every half hour to prevent the meat from drying out.

Ready to Serve:

Remove from smoker and let stand 10 minutes before carving.

Slice into thin slices on a long flat diagonal across the grain.