Smoked Flank Steak on a Kettle Grill (In 10 Super Simple Steps)

Few things are better than a smoked flank steak. The juicy, smokey, and lightly crisp crust makes the flank steak an excellent cut for any occasion

Although ribeyes and sirloin often receive glory, the flank steak offers a bold and beefy flavor like no other. 

Flank steaks are one of the leaner and tougher steaks out there. But when the steak is tenderized, marinated, and grilled properly, it’s perhaps the most delicious cuts of meat you’ll ever have.

To maximize the flavor of the flank steak, we’ll be marinating the meat, followed by smoking.

If you’re craving a smokey steak over the grill, give the flank steak a shot! Your tummy won’t regret it. 

Our Favorite Marinades and Seasoning 

The smoked flank steak has a lot of connective tissue so it’s worth marinating before smoking it.

Adding the marinades will give your steak an irresistible burst of flavor. Particularly, the combination of vinegar, teriyaki sauce!

How Long To Smoke A Flank Steak?

Using a kettle grill to smoke flank steaks with indirect heat takes about 30 to 45 minutes

Then you want to sear each side of the steak on the grill for 2-3 minutes. 

Ingredients You’ll Need For The Perfect Smoked Flank Steak

  • Meat thermometer 
  • Electric smoker or charcoal smoker 
  • A gas grill, charcoal grill, or pellet grill 
  • Baking dish or aluminum baking pans 
  • Foiled baking sheet 
  • Wood chips, wood chunks, or wood pellets 
  • Cooking spray 
  • 1-2 pounds of Flank steak 
  • Apple cider vinegar 
  • Kosher Salt
  • Garlic powder or 1 garlic clove
  • Teriyaki sauce 
  • Light brown sugar 
  • Apple cider vinegar 
  • Ground black pepper 
  • White vinegar 
  • 2 cups hickory or pecan wood chips

Best Wood Choices for Smoked Flank Steak

Beef can handle strong flavors like pecan or hickory and they both really compliment the flavor of each other.

How To Smoke Flank Steak 

Trim The Excess Fat 

With a sharp knife, trim off the fat 

Marinate The Steak 

Whisk together the marinade and seasoning ingredients. Place the flank steak in a resealable bag. Pour marinade over the steak. Shake the bag until all sides of the steak are marinated. Use a baking dish if the steak is too large for the resealable bag. 

Then squeeze the air out of the bag and seal it.  Let the meat rest in the refrigerator for 4-5 hours. 

Arrange And Heat Your Smoker Or Grill 

Set up your pellet grill or smoker using indirect heat at an internal temp of 200 to 225 degrees. 

Once it reaches 200 degrees, throw wood pellets or wood chips in the smoker box or wood chunks to the coals. 

Smoking the Meat 

Put the marinated flank steak on the grill or steak on the smoker but away from any direct heat to prevent overcooking.

Watch the steak’s internal temperature using a meat thermometer.  Smoke until the meat reaches a temperature of 110 degrees, which occurs between 30-60 minutes. 

Reverse Sear

You can reverse sear the smoked flank steak by placing it on a grill

Move the steak to the direct heat side of the grill. Cook the steak for about 2- 4 minutes on high heat. 

Move the steak on the smoker again and let it sit until the finished temp is 125-130 degrees.

Place the steak on a cutting board and leave it alone for an additional 7-10 minutes. 

Slice the cuts of beef into thin strips and serve to your guests! 

What to Serve With Smoked Skirt Steak?

My flank steak recipe offers robust flavors that go well with rice and stir-fried vegetables, mac and cheese or corn tortillas.

Smoked Flank Steak on a Kettle Grill

Want to make a delciously smokey flank steak on your grill? Follow my epic recipe!
Prep Time6 hrs
Cook Time2 hrs 20 mins
Total Time8 hrs 20 mins
Course: Appetizer, main, Main Course
Cuisine: American, Barbecue, bbq, grill
Servings: 4 servings
Calories: 342kcal
Author: Charlie
Cost: 11

Ingredients

  • 1-2 pounds of Flank steak
  • Apple cider vinegar
  • Kosher Salt
  • Garlic powder or 1 garlic clove
  • Teriyaki sauce
  • Light brown sugar
  • Apple cider vinegar
  • Ground black pepper
  • White vinegar
  • 2 cups hickory or pecan wood chips

Instructions

  • With a sharp knife, trim off the fat
  • Whisk together the marinade and seasoning ingredients. Place the flank steak in a resealable bag. Pour marinade over the steak. Shake the bag until all sides of the steak are marinated. Use a baking dish if the steak is too large for the resealable bag.
  • Then squeeze the air out of the bag and seal it. Let the meat rest in the refrigerator for 4-5 hours.
  • Set up your pellet grill or smoker using indirect heat at an internal temp of 200 to 225 degrees.
  • Once it reaches 200 degrees, throw wood pellets or wood chips in the smoker box or wood chunks to the coals.
  • Put the marinated flank steak on the grill or steak on the smoker but away from any direct heat to prevent overcooking.
  • Watch the steak’s internal temperature using a meat thermometer. Smoke until the meat reaches a temperature of 110 degrees, which occurs between 30-60 minutes.
  • You can reverse sear the smoked flank steak by placing it on a grill. Move the steak to the direct heat side of the grill. Cook the steak for about 2- 4 minutes on high heat. Move the steak on the smoker again and let it sit until the finished temp is 125-130 degrees.
  • Place the steak on a cutting board and leave it alone for an additional 7-10 minutes.
  • Slice the cuts of beef into thin strips and serve to your guests!

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

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 adventures with you!

You can read more on our About Us page.

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