This Pit Boss flank steak is one of the my favorite steak recipes I have in my cooking arsenal. I will eat and enjoy all the different cuts however my favorites are NY strip, ribeye, t-bone but flank steak is my top pick, it has a lot of flavor and good texture.
But flank steak often gets a bad wrap as being one of the cheap, tough cuts of meat like to oyster blade beef. But with some clever preparation and low and slow cooking, it’s as tender and tasty as any cut.
Friends and family always ask me to cook it for our family events and always want the recipe!
Table of contents
Smoked Flank Steak
The trick to tender flank smoked steak is to cook it at a low temperature using indirect heat. Then finish off with a hot reverse sear. This helps lock in the juices and smoky flavor. It will also give a juicy and tender center and an exterior crust that’s packed with flavor.
What is Flank Steak?
Flank steak comes from the lower chest or abdominal muscles of the cow. While it’s flavorful, it is very lean with almost no fat. This means it tends to be tough when cooked as is. When marinated and slow-grilled it can be one of the most delicious cuts of beef to enjoy. Some people get confused between the skirt steaks however they are different cuts of meat.
Flank steak is also commonly used for carne asada.
The Secret Is In The Marinade and Rub
Cuts like brisket or ribs have a lot of fatty connective tissue, these tend to break down when cooking low and slow and release gelatine which can help keep the meat moist. However, flank steak doesn’t have a lot of connective tissue or fat content.
Therefore it can dry out easily. Flank steak needs to be marinated or braised to increase tenderness. You can follow my delicious marinade recipe below.
Your Shopping List
- Flank Steak, Trimmed
- Olive Oil
- Salt
- Garlic Powder
- onion Powder
- Smoked Paprika
- Ground Black Pepper
- Cumin Powder
- Ground Coriander
- Lime
- Red Wine Vinegar
- Black Pepper
- Worcestershire Sauce
- Garlic
- Soy Sauce
- Coriander to serve
How to Smoke a Flank Steak on a Pit Boss
Prep the Steak
You don’t have to marinade and dry rub the steak but for best results I recommend doing both but you can just do one.
First, combine the marinade ingredients in a zip lock bag, plastic or glass container and place the meat in it. Leave in the fridge for at least 2 hours but overnight is better.
When you remove it from the fridge pat it dry, then add a binder and coat with rub to help tenderize the meat. I have included the recipe for the dry rub and marinade below. You can also use a store brought marinade.
Leave the steak to sit at in fridge for at least 30-60 minutes.
Dry Rub Ingredients
- 1 tbsp of Flake Salt
- 1 tsp of Garlic powder
- 1 tsp of Onion Powder
- ½ tsp of smoked paprika
- ½ tsp of ground black pepper
- ½ tsp of cumin powder
- ½ tsp of ground coriander
Marinade Ingredients
- 1/3 cup oil
- 3 tablespoons of lemon juice
- ⅓ cup soy sauce
- ¼ cup vinegar
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoon Dijon mustard
- ½ teaspoon ground black pepper
Preheat The Smoker and Cook
Set the smoker to 225°F, once it reaches the temperature place the steak on the grill. Allow the flank steaks to cook for 45 minutes, then check the internal temperature, I have included a table below that will help you decide on the temperature you need to reach for your desired doneness. Pull the steak from the smoker when it is within 10°F of your target temperature.
Reverse Sear The Steak and Rest
When it’s about 10°F below the desired temp, remove from the heat. Heat a cast iron pan on a stove with oil or butter Cook for 1-2 minutes per side. Remove from the pan and let them rest for 5-10 minutes before slicing. Once rested, slice the steaks up, garnish with coriander and lime.
If you want to use your smoker to sear, crank it up to 450°F, make sure you remove the steak whiles it heating. Sear for 5 minutes on each side.
What Wood Chip Flavors Work Well With Flank Steak?
If you like a strong flavoured smoky flavor, use mesquite or hickory pellets. If you prefer a more subtle flavor go for like apple, oak, or pecan wood pellets. But they may not have the bacon-like flavors as the stronger wood pellets.
What Temperature Should You Smoke Flank Steak At?
To smoke flank steak set the temperature of the pellet grill to 225°F for the majority of the cook. Keep this temperature even throughout. Fluctuating temperatures can overcook and dry out the meat.
Don’t Have A Pellet Grill?
If you don’t have a pellet grill don’t worry! I have also smoked flank steak on my Weber Kettle and charcoal smoker. You can see my recipe for smoked flank steak here.
I have also grilled steak on a salt block as well as sous vide ribeye steak! Make sure you check out those recipes
Looking for More Beef Recipes?
If you want more beef recipes I have listed some of favorites below
How to Smoke Brisket in Electric Smoker
Pit Boss Flank Steak
Equipment
- Pit Boss Grill
- Cast Iron Skillet
Ingredients
- 1.5 pounds flank steak
- 1 tbsp olive oil to use as a binder
Dry Rub Ingredients
- 1 tbsp of Flake Salt
- 1 tsp of Garlic powder
- 1 tsp of Onion Powder
- ½ tsp of smoked paprika
- ½ tsp of ground black pepper
- ½ tsp of cumin powder
- ½ tsp of ground coriander
Marinade Ingredients
- 1/3 cup oil
- 3 tablespoons of lemon juice
- ⅓ cup soy sauce
- ¼ cup vinegar
- 2 cloves garlic minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoon Dijon mustard
- ½ teaspoon ground black pepper
Instructions
- First, combine the marinade ingredients in a zip lock bag, plastic or glass container and place the meat in it. Leave in the fridge for at least 2 hours but overnight is better.
- Combine your rub ingredients into a small bowl and stir with a spoon until combined,
- When you remove it from the fridge pat it dry, then add a binder and coat with rub to help tenderize the meat. I have included the recipe for the dry rub and marinade . You can also use a store brought marinade, if your using a store brought rub use 3 tablespoons. Leave the steak to sit at in fridge for at least 30-60 minutes.
- Set the smoker to 225°F, once it reaches the temperature place the steak on the grill. Allow the flank steaks to cook for 45 minutes, then check the internal temperature, I have included a table below that will help you decide on the temperature you need to reach for your desired doneness. Pull the steak from the smoker when it is within 10°F of your target temperature.
- When it’s about 10°F below the desired temp, remove from the heat. Heat a cast iron pan on a stove with oil or butter Cook for 1-2 minutes per side. Remove from the pan and let them rest for 5-10 minutes before slicing. Once rested, slice the steaks up, garnish with coriander and lime.
- If you want to use your smoker to sear, crank it up to 450°F, make sure you remove the steak whiles it heating. Sear for 5 minutes on each side.
The delicious smoky flavor takes a cheap cut of beef to a new level of deliciousness. Give it a try today!
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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