Bavette / Flap Steak Smoked then fried in Duck fat. It was marinaded the steak for 2 hours with my go to Quick concoction specially for flat meat. Then I’ve smoked it on my pellet grill at 225F until the internal temp hits 110F. I’ve finished it with a good sear on a cast iron pan for 4 minutes per side in a good amout of #DuckFat . Marinade / seasoning - Olive oil - 1 tsp smoked paprika - 1 tsp chilli powder - 1 tsp cayenne powder - 1 tsp mustard powder - 1 tsp garlic powder - 1 tsp union powder - 1 tsp druide parsley - 1 tsp black pepper - 1 tsp kosher salt *Always make sure to use a proper and accurate thermometer. I highly recommend the Meater+ from @MEATER *