Smoked Flank Steak
Smoked Flank Steak is tender, flavorful, and smoky deliciousness for a melt-in-your-mouth experience. Savory seasonings add zing, enhancing the awesome natural flavor of a perfectly smoked steak. Fuss-free and drool-worthy! What could be better?
I absolutely love cooking with family and friends, but sometimes I need more ideas. Does that happen to you too? That’s why it’s great to have a stash of go-to recipes. And smoked flank steak is a must-have on that list.
Recently, I decided to try it out on my sister, who was visiting with my nieces and nephews. We marinated a flank steak overnight, then smoked it to perfection. The chimichurri sauce added a burst of fresh tanginess, balancing the steak’s richness. I beamed with pride as my family raved about the best steak I’d ever made.
What Is Smoked Flank Steak?
Flank steak is an inexpensive, lean, and flavorful cut of beef you can cook in various ways, but smoking adds a whole new taste and texture dimension. And smoking flank is super easy, requiring only a marinade, a smoker, and some wood pellets. The low-and-slow smoking allows the steak to absorb the flavorful marinade and delicious smokiness while tenderizing it. The resulting exquisiteness pairs so well with many tasty sides.
Recipe Ingredients
- Flank Steak – This lean, flavorful cut of beef is low-fat and high-protein, making it a good choice even for health-conscious guests.
- Olive Oil – A fantastic ingredient to bind the seasonings to the steak and keep the meat moist.
- Condiments – Balsamic vinegar adds a sweet, tangy flavor and tenderizes the steak. And soy sauce delivers umami, enhancing the steak’s juiciness for the perfect balance of deliciousness.
- Seasonings – Garlic, cilantro, oregano, black pepper, chili powder, and cumin provide a fresh, spicy, and earthy flavor.
How to Make Smoked Flank Steak
Marinate
- Marinade – In a small bowl, stir well the olive oil, balsamic vinegar, soy sauce, minced garlic, cilantro and oregano, black pepper, chili powder, cumin, and chili flakes (if using).
- Marinate – Place the flank steak in a large bowl, shallow pan, or resealable plastic bag. Pour your marinade over the steak and coat well so every inch is covered with marinade. Marinate for at least an hour. When ready to grill, drain the flank steak and remove any excess marinade. Discard the marinade. Set the steak aside.
Smoke
- Prep the smoker according to the manufacturer’s instructions, and preheat it to 225-250°F/107-120℃.
- Smoke – Place the flank steak directly on the smoker grates and smoke for 75-90 minutes, or until the steak’s internal temperature reaches 110-115°F/43-46℃. Take the steak out of the smoker and set it aside.
- Grill – Increase the temperature to medium-high (450-500°F/230-260℃). Sear your flank steak for 2-3 minutes on each side (until it sears, develops good grill marks, and reaches the desired doneness).
- Rest – Remove from the smoker and cover with foil to keep it warm. Let it rest for 10-15 minutes to reabsorb the juices. Slice and serve.
Recipe Variations
- Flank Steak Fajitas – Slap some onions, green and red bell peppers, and tomatoes on the grill and heat up some tortillas for awesome fajitas.
- Asian Flair – Replace the balsamic vinegar with rice wine vinegar and add half a teaspoon of toasted sesame oil to the marinade.
- Nachos Supreme – Slap marinated shrimp in the smoker about 30 minutes before the flank steak is done. Set aside, and when the steak is done, top tortilla chips with grated cheese, jalapenos, sliced flank steak, and shrimp. Bake your nachos until the cheese melts, and dig in.
Tips and Tricks
- Pat the steak dry before smoking to prevent the meat from steaming and becoming soggy.
- The best way to measure for desired doneness is by inserting an instant-read thermometer into the thickest part of the flank steak. 135℉/58℃ is an ideal temperature.
- Slicing flank steak against the grain will improve the texture and flavor of your meat.
Make-Ahead Instructions
Marinate the flank overnight and refrigerate for up to 24 hours for a more tender and flavorful steak. Smoke it up to two days in advance and refrigerate. Reheat when ready to impress.
Serving and Storage Instructions
Smoked flank steak can be served hot as a main dish, or room temp or cold on a sandwich or salad. It’s also an excellent addition to wraps, tacos, and stir-fry.
Leftover flank steak can be refrigerated in an appropriate container for up to 4 days or frozen for 3 months. Just thaw it in your fridge overnight and reheat it in the oven, microwave, or grill.
FAQs
Yes. It’s lean, flavor-packed, and loves to be smoked because it can be tough if cooked too quickly. The very nature of this cut makes it the perfect candidate for the smoker, though it’s fantastic on the grill too.
Some of the more flavorful cuts do run a bit tougher. But don’t let that keep you from enjoying a tender flank steak. Marinate it well and smoke it low and slow for the ultimate tenderness.
Flank steak is leaner, thicker, and wider than skirt steak. Skirt steak enjoys more fat for a juicier steak and more connective tissue making it perfect for slow cooking. Of the two, flank steak is easier to find.
I’m partial to hickory, but oak, cherry, mesquite, and maple are delicious for beef. Of course, most of those are available in pellets for a pellet grill.
What Goes With Smoked Flank Steak
Smoked flank steak goes well with a wide variety of dishes. For example, you can smother it with chimichurri sauce or pair it with smoked baked potatoes, corn on the cob, or broccoli salad.
More Delicious Outdoor Cooking Recipes to Try
Conclusion
Smoked flank is affordable, crowd-pleasing, and oh-so-smoky. Go on and fire up that smoker. What delicious accompaniments did you serve alongside it? Let me know about your flavor-packed creations!
Smoked Flank Steak
Equipment
- Pellet smoker
Ingredients
- 1 1.5-2-pound (680-900g) flank steak
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons soy sauce
- 3 cloves garlic, minced
- 2 tablespoons fresh cilantro, minced
- 1 tablespoon fresh oregano, minced (or 1 teaspoon dried oregano)
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon chili flakes (optional)
Instructions
- In a small bowl, whisk together the olive oil, balsamic vinegar, soy sauce, minced garlic, minced cilantro, minced oregano, black pepper, chili powder, and chili flakes (if using).
- Place the flank steak in a large bowl, shallow pan, or resealable plastic bag.
- Pour the marinade over the steak and coat well so every inch is covered with marinade.
- Marinate for at least an hour or refrigerate until ready to cook. If it will be more than an hour, refrigerate and marinate for up to 24 hours.
- When ready to grill, drain the flank steak and remove any excess marinade. Discard the marinade. Set aside.
- Prepare the smoker according to the manufacturer's instructions, and preheat it to 225-250°F/107-120℃.
- Place the flank steak directly on the smoker grate and smoke for 75-90 minutes, or until the steak's internal temperature reaches 110-115°F/43-46℃. Remove steak from the smoker and place aside .increase the temperature to medium-high (450°F-500°F/230-260℃).
- Sear the flank steak for 2-3 minutes on each side (or until it develops good grill marks, sears on the outside, and it reaches the desired doneness). If cooking for a crowd, the best internal temperature is 135°F/57℃.
- Take the steak out of the smoker and cover it with foil to keep it warm.
- Let it rest for 10-15 minutes for the juices to reabsorb into the steak. Slice against the grain and serve with favorite sides or use for tacos.
Notes
- Pat the steak dry before smoking to prevent the meat from steaming and becoming soggy.
- The best way to measure for desired doneness is by inserting an instant-read thermometer into the thickest part of the flank steak. 135℉/58℃ is an ideal temperature.
- Slicing flank steak against the grain will improve the texture and flavor of your meat.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
