Hickory Smoked Flank Steak Sandwiches | Coupé coupé
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Barbecue, called coupé coupé, is all over Africa. This sandwich is inspired by Gabonese love for smoked meats piled into crusty baguettes. I posted this recipe in diary format because, well, it was a little bit of an Adventure.
Servings Prep Time
4 people 15 minutes
Cook Time
2 hours
Servings Prep Time
4 people 15 minutes
Cook Time
2 hours
Hickory Smoked Flank Steak Sandwiches | Coupé coupé
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Barbecue, called coupé coupé, is all over Africa. This sandwich is inspired by Gabonese love for smoked meats piled into crusty baguettes. I posted this recipe in diary format because, well, it was a little bit of an Adventure.
Servings Prep Time
4 people 15 minutes
Cook Time
2 hours
Servings Prep Time
4 people 15 minutes
Cook Time
2 hours
Ingredients
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp chicken bouillon
  • 1/4 tsp cayenne
  • salt
  • pepper
  • 1 1/2 lbs flank steak
  • Poblano peppers , grilled, skinned and cut into strips
  • 1 onion , sliced and grilled
  • 1 rustic baguette
  • 2 cups hickory wood chips
Servings: people
Units:
Instructions
Prepare the grill:
  1. Soak wood chips for about an hour.
  2. Drain off water and place tray of woodchips directly on the flame guard. Cover back up. Wonder if this will really work. Preheat the grill on medium until chips are smoking. Reduce heat to a constant 200-225 F. Only have left and right (or just left) burner on. The middle should be off and reserved for the meat. Place a foil tray of water on the right side. Keep grill closed and fingers crossed. It can take 15 minutes or more for the chips to start smoking.
Prepare the flank steak:
  1. Mix together the chicken bouillon, cayenne, and garlic powder. As strange as it seems, chicken bouillon is classic in Africa, even on red meat.Sprinkle heavily onto steak. If you like it spicy, double or triple the amount of cayenne. This mix is mild.
  2. Add some lovely coarse ground salt and pepper.
  3. Place flank steak on grill and close. After an hour, flip and continue cooking.
  4. The steak is done when it reaches 160F. Let rest 5-10 minutes.
To make the sandwiches:
  1. Brush sliced baguette with oil and grill until toasted. Meanwhile, slice the meat thinly across the grain.Spread the baguette with a little mayo. Add on grilled poblano and onion strips. And top with thinly sliced meat.Enjoy!