Smoked Flank Steak

5 from 1 vote

Smoked flank steak is one of the most tender, juicy smoked steak recipes around. This is an easy smoker recipe that can go from grill to plate in about an hour. It’s one of my favorite Traeger recipes of all time!

Prep Time5

Cook Time6

Smoke time45

Total Time56

Course: Main Courses

Cuisine: American

Diet: Gluten Free

Keyword: flank steak on pellet grill, smoked flank steak, Traeger flank steak

Method: Smoker

Special Diet: Keto, Low-Carb, Low-FODMAP, Paleo

Servings: servings

Calories: 348kcal

Author: Tracey Hatch-Rizzi

Ingredients

1 flank steak average 2-3 pounds
2 teaspoons flake salt
2 teaspoons black pepper coarse grind is best

US Customary - Metric

Instructions

Pre-heat the smoker to 180℉
Trim any chunks of fat or silver skin (optional). If there are very thin spots at the end of the cut, trim those, as they tend to overcook.
Season each side with 1 teaspoon of salt and 1 teaspoon of pepper
Place the steak on the grill, close the lid and smoke at 180℉ for 45 minutes
Remove from the grill and place onto a platter or baking sheet and cover loosely with foil. The meat will still appear raw at this step.
Turn the smoker to 450℉
When the smoker reaches 450℉, return the steak to the grill, close the lid and sear for 3-4 minutes for medium doneness
Flip the steak, close the lid and sear for another 3-4 minutes for medium. See Notes for internal temperature guidelines for doneness.
Using an instant read thermometer, temp the steak and remove at 5-10 degrees below your final desired internal temperature.
Loosely cover and let rest for 5-10 minutes. Internal temperature will continue to rise 5-10 degrees.
Slice the meat at a 45 degree angle, in ¼ inch slices. See post instructions for how to slice flank steak.

Notes

Expert tips

Try dry marinating overnight. Season the meat, then let it sit overnight in the refrigerator covered. The seasoning penetrates the meat for an even more outstanding flavor.
Take the meat out of the fridge for about 30 minutes before smoking. It allows the meat to get closer to room temperature, which results in a more even cook.
During the resting phase, covering the meat in foil keeps it warm after it reaches its optimal internal temperature while resting

Internal temperature guidelines for doneness

Rare - outside is seared with a cool red center and temperature is about 125 °F
Medium Rare - center is warmer red with temperature about 135 °F
Medium - center is warm pink and temperature is about 145 °F
Medium well - has a slightly pink center with temperature about 155 °F
Well done - has no pink and temperature is about 165 °F

USDA recommends beef steaks and roasts be cooked to at least 145 °F (medium) to ensure food safety.

How to serve

This is a very versatile cut of meat and the slices can be used for a variety of dishes.

Top with chimichurri sauce - Flank steak with chimichurri sauce is magical. Try this Red Chimichurri or Mexican Chimchurri sauce to drizzle over the slices. This cut is well complemented by a slightly acidic chimichurri sauce and I very highly recommend it.
Simply serve sliced - with your favorite side dishes, such as Maple Rosemary Brussels Sprouts, Cauliflower Rice or Cilantro Lime Coleslaw as chimichurri steak sides
Make chimichurri steak tacos – pile up your favorite tortillas with grilled vegetables, shredded cheese and slices of smoked steak
Steak and eggs – I absolutely love serving a couple of slices alongside eggs for breakfast. So, so good.

How to store

Cooked meat should be kept in the coldest part of the refrigerator with plenty of air to circulate around the container to keep it cold. It's best kept in a sealed bag, an airtight container or on a covered plate. Cooked steak can last up to 4 days in the refrigerator, if properly stored.

If you won't consume it all in that time, freeze leftovers in airtight containers, freezer bags or wrap in foil and freeze for up to 6 months.

Nutrition