Smoked Flank Steak is the tender beef entree you've been dreaming of. Moist and flavorful this easy smoked 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 because it 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. In order to smoke flank steak, you want to be able to control the low smoke temperature for a long enough amount of time to impart that delicious smoky flavor without overcooking your meat. Once mastered, you be smoking flank steak every chance you get.
And make sure to try this Smoked Flat Iron Steak Recipe next!
Flank Steak - Flank steak is a cut of beef that is taken from the abdominal muscles of the cow. It is a leaner cut of meat, which means that it has less fat content than other cuts of beef. A flank steak is a great option for those who are looking for a healthy option when it comes to eating beef. Flank steak can be grilled, roasted, or even pan-fried, and it is versatile with a wide array of side dishes.
Kosher Salt - Kosher salt is coarser than regular table salt. It is a great option when used as an ingredient in a dry spice rub.
Black Pepper - When it comes to spices, black pepper is king. This versatile spice can be used in sweet or savory dishes, and it has a unique flavor that can really liven up a meal. Black pepper is made from the dried berries of the Piper nigrum plant, and it gets its signature heat from a compound called piperine. Piperine is also responsible for the spice's characteristic smell.
Garlic Powder - Garlic powder is a dried form of garlic that is often used as a seasoning. It is made by grinding dried garlic cloves into a fine powder. Garlic powder has a strong garlic flavor and aroma. Garlic powder is a staple in my kitchen. It finds its way into several of our recipes.
Onion Powder - Onion powder is a common ingredient in many savory dishes. It is made from finely ground, dried onions and has a strong, pungent flavor. Onion powder can be used to add flavor to soups, stews, sauces, and other dishes. It is also a common ingredient in spice rubs and seasoning mixes. We use it all the time.
How to Make Smoked Flank Steak Recipe
Step One: 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.
Expert 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.
Step Two: 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.
Expert 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.
Step Three: 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.
Step Four: 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.
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.
What is flank steak?
Flank steak is a cut of beef that is taken from the abdominal muscles of the cow. It is a leaner cut of meat, which means that it has less fat than other cuts of beef. Flank steak is best cooked using methods that involve quick cooking times, such as grilling or stir-frying. This type of steak can be tough if it is cooked for too long, so it is important to keep an eye on the cooking time.
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. Additionally, flank steak is a relatively lean cut of meat, so it won't produce too much fat during 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.
Our Favorite Smoked Steak Recipes
- 1.8 lbs flank steak
- 1.5 teaspoon kosher salt
- .5 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Combine spices into a small bowl and mix. Coat both sides of flank steak with the spice rub. Be sure to coat the edges as well.
- Place the steak into your preheated smoker. Smoke at 225°F for about 45 minutes or until the internal temperature reaches 125°F.
- Reverse sear the steak for a great finish.
- You can either use a grill or a hot pan on a stove. Crank the grill or stove to high heat. Sear the flank steak on both sides for about 1 minute. This will give you a final internal temperature of 135°F for medium rare. You can cook it longer if you prefer a more well level of doneness.
- Let the steak rest for 10 minutes, then slice against the grain and serve.