Timber 2 Table - Cherokee Purple Pico Rotisserie Flank Steak

Flank steak on the rotisserie plus heirloom tomatoes make a quick and delicious family meal

Cherokee Purple Pico Rotisserie Flank Steak

20 Min

Prep Time

45 Min

Cook Time





This dish comes to us from Bobby Redfern, director of digital marketing at Realtree. It's one of his favorite summertime meals, combining flame-grilled steak and fresh pico from the garden.

The recipe works great on bison, elk, moose, venison, or beef flank, and a rotisserie like the Everdure by Heston Blumenthal HUB Rotisserie makes open flame cooking much less intimidating, and extremely easy.

Serve the steak topped with the freshly made pico. (B. Redfern photo)


3 to 4 pounds flank steak

Vegetable oil

Myron Mixon Hickory Salt

16 mesh ground black pepper


4 banana peppers

2 jalapeno peppers

1 poblano pepper

1 Cherokee Purple tomato or other heirloom tomato

1 garlic clove

1 Vidalia onion

1 bunch cilantro

Myron Mixon Hickory Salt

16 mesh ground black pepper

Cooking Instructions

Start with half a bag of Kingsford Charcoal to establish a nice, hot coal bed before adding the flank to the rotisserie. This particular grill has an electric Fast Flame Ignition System (ready to grill in 10 minutes) integrated into the Everdure HUB that helps speed up the process.

While your charcoal burns, lightly coat the flank steak in vegetable oil, and generously layer Myron Mixon's Hickory Salt (our preference) on both sides. Next, lightly sprinkle black pepper on each side to finish off the seasoning.

You can add more than just salt and pepper, but flanks typically don't need anything too fancy. Plus, the rotisserie will do a great job of keeping the meat moist as it rotates so you don't have to worry about it drying out.

While the grill heats, gather your vegetables for the pico.

Fresh garden produce makes a tasty pico to go with the steak. (B. Redfern photo)

As the flank cooks, coat the peppers lightly in oil and roast them on the grill grate directly above the coals to get a nice char on the skin.

Roast the peppers on the grill. (B. Redfern photo)

Once your peppers are good and charred, bring them back to the cutting board, scrape off the skin, and roughly chop, adding them to your bowl.

Stir in a tablespoon of hickory salt and a tablespoon of pepper, stirring until blended.

Finishing Touches

Let your flank steak rest for about 15 minutes and slice against the grain.

Allow the steak to rest before slicing. (B. Redfern photo)