Smoked Flank Steak

Smoked Flank Steak is the tender beef entree you've been dreaming of. Moist and flavorful, this easy flank steak will become a standard on your menu.

Biting into a juicy steak with a solid smoke flavor is one of my favorite bites. Smoking flank steak is a bit tricky. The best method is a quick smoke with a reverse sear. You don't need to smoke low and slow because there is no fat that you are trying to break down.

To smoke flank steak, you want to control the low smoke temperature for long enough to impart that delicious smoky flavor without overcooking your meat. Once mastered, you'll be smoking flank steak every chance you get.

And make sure to try this Grilled Picanha Recipe or Smoked Flat Iron Steak Recipe next!

Ingredients

• Flank Steak - Flank steak is a leaner cut of meat, which means that it has less fat content than other cuts of beef. It is perfect for anyone looking for a healthy option when it comes to eating beef.
• Kosher Salt - Salt enhances the other flavors. You shouldn't be able to taste the saltiness, but without it, the other flavors will be lacking.
• Black Pepper - Freshly cracked black pepper is always more flavorful. You can add as much or as little as you like.
• Garlic Powder - Garlic powder is a staple in most kitchens. It is perfect to add garlic flavor to dry rubs.
• Onion Powder - Onion powder is also a common ingredient in spice rubs and seasoning mixes. We use it all the time.

How to Make Smoked Flank Steak

1️⃣ Season the Steak

Combine dry seasoning into a small bowl and mix well. After drying your steak with a paper towel, thoroughly coat both sides with seasoning. Season the steak.

Tip: Make sure to get all the way to the edge when seasoning. Since you will most likely be slicing this thin to serve you want to make sure each piece has seasoning on it.

2️⃣ Smoke the Steak

Place the flank steak on the grill grates in a preheated smoker and smoke at 225°F for about 45 minutes. Use a leave-in meat thermometer to gauge the internal temperature of the meat. You want to smoke it until the internal temperature reaches 125°F.

Tip: Whenever you are smoking tender or thinner pieces of meat and are in fear of overcooking them, dial down the smoker temp. A temperature of at least 180°F will allow the meat to absorb the smoky flavor and keep it hot enough to avoid any bad bacteria. A Traeger pellet grill and other pellet smokers make this pretty easy. For a charcoal smoker, you will need to reduce the airflow to keep the temperature low. If you allow too much air, the temperature will be too high. Then you can reverse sear it like I do, to have a beautiful crust and char. It adds flavor and texture to each bite.

3️⃣ Reverse Sear

Once the flank steak reaches 125°F you can continue to smoke it to your preferred doneness. I like to take it off the smoker and give it a quick sear on the gas grill over high heat. Just one minute per side adds nice char and crust only increasing the internal temperature by about 10 degrees Fahrenheit. I like to have the steak finish at 135°F internal temp for medium rare.

4️⃣ Rest and Serve

Allow the steak to rest for 10 minutes under a piece of aluminum foil and then slice the smoked flank steak against the grain and serve.

Variations

• Wood - The type of wood pellets you use will vary the flavor of the smoky edge of the steak. I like using hickory or a hickory blend with beef.
• Spices - We reach for onion powder, garlic powder, and smoked paprika the most in our house after salt and black pepper. But you can really use any spice you like in a dry rub.
• Herbs - Fresh rosemary, thyme, and parsley go well with steak. You can use parsley to make an easy chimichurri sauce and serve it on top of the steak after cooking.
• Marinade - If you want to marinade your steak you can. Our favorite marinades are a simple blend of olive oil, crushed garlic, and lemon juice, or lime juice blended with avocado oil, cumin, and a hunk of fresh onion. For any marinade, you want to add salt and pepper. You want an oil, an acid, and something flavorful. Worcestershire sauce and soy sauce are often added to marinades.

Want to change it up? Try our Broiled New York Steak Recipe next!

Common Questions

Is flank steak good to smoke?

When it comes to smoking meats, there are a variety of different cuts that can be used. Flank steak is a good option for smoking, as it tends to have a robust flavor that pairs well with the smoky taste imparted by the smoking process. When smoked properly, flank steak can be tender and juicy. The key is to not overcook it, as this will further dry out the meat.

What should I serve with flank steak?

Potatoes: Flank steak is great served in a classic steak and potatoes-based meal with tender Traeger Baked Potatoes and all the fixings as the perfect side dish.

Salad: Since flank is a leaner cut of beef it is appealing to anyone wanting a light meal. To maximize this serve thin slices on a fresh garden salad with a red wine vinegar dressing or balsamic vinaigrette. We use flank steak in our Greek Salad with Beef Kabobs.

Tacos: Slices are also great served inside warm tortillas with lettuce, tomatoes, sauteed onions, sour cream, salsa, fresh cilantro, and guacamole. Steak tacos made with flank steak are superb. If you want to go this route you can season the steak with a Mexican-type seasoning before smoking it.

Recipe

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Originally Published October 6, 2022. Revised and Republished March 16, 2026.