Direct Seared Flank Steak

• Pair of 2lbs flank steaks
• 16 oz whole mushrooms
• 1 lb green beans
• 6 strips of bacon
• 1 lb red and white baby potatoes
• Italian dressing
• avacado oil
• 1/2 tbsp fresh rosemary, minced
• 1/2 tsp dried thyme leaves
• 1/4 cup unsalted butter
• salt
• pepper

For the flank steak start by trimming any excess fat and any thin or hanging pieces that would cook through too quickly. Score the meat on both sides. This will help with the marinate absorption. Marinate for 2-6 hours, refrigerated in the Italian dressing. Remove from refrigeration about an hour prior to cooking.
When ready to cook, direct grill the flank steak, flipping once. Cook to an internal temperature of 130-135. Then let the steaks rest. Cut against the grain and serve.
To prep the bacon wrapped green beans start by trimming and washing the beans. Each bunch is about 6-10 beans. Wrap the bunch tightly with a slice of bacon (regular cut works best). Preheat a cast iron skillet and add avocado oil to the pain. Cook over indirect heat until the bacon reaches the desired texture. Flip frequently during cooking.
For the smashed potatoes, prep by washing baby potatoes and coating them with avocado oil. Add rosemary, thyme, salt and pepper to taste. Mix thoroughly. Cook over indirect heat uncovered until potatoes can be easily pierced with a toothpick. Remove from heat and add the butter. Smash the potatoes, add more salt and pepper if necessary.
To prep the mushrooms, wash thoroughly and marinate whole for 1-2 hours in the Italian dressing.  Cook over direct flame with the lid of the smoker open. Flip / rotate frequently. Cook to your desired look and feel.
Now you’ve got a full meal, all prepared on the Yoder Smokers YS640.  And dinner is served!