🔥 Flat Iron Steak Jerky on the Pellet Grill

Ingredients

• 2–3 lbs flat iron steak (trimmed of fat)

• 1/2 cup soy sauce

• 1/4 cup Worcestershire sauce

• 2 Tbsp brown sugar (or honey)

• 1 Tbsp black pepper

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tsp smoked paprika

• 1 tsp red pepper flakes (optional, for heat)

Instructions

1. Slice the Meat

   • Place steak in freezer for 30–45 minutes to firm up (makes slicing easier).

   • Slice into thin strips, about 1/4 inch thick, with the grain (jerky is chewier this way).

2. Marinate

   • Whisk together soy, Worcestershire, brown sugar, and spices.

   • Place beef strips in a resealable bag or dish, cover with marinade, and refrigerate at least 6–12 hours (overnight is best).

3. Preheat Pellet Grill

   • Set pellet grill to 180–200°F.

   • Use a hardwood like hickory, oak, or mesquite for classic jerky smoke.

4. Smoke the Jerky

   • Place beef strips directly on grill grates or use jerky racks.

   • Smoke for 3–4 hours, flipping once halfway, until jerky is dry but still slightly pliable (not brittle).

5. Cool & Store

   • Let jerky cool completely.

   • Store in airtight container at room temp for up to a week, or refrigerate/freezer for longer storage.

🌟 Pro Tips

• If you like a little sweet heat, add a spoonful of hot honey or Sriracha to the marinade.

• Keep the slices uniform in thickness so they dry evenly.

• Jerky continues to firm up a bit as it cools — pull it before it gets too dry.