Want to know how to smoke flank steak like a true grill master? Your in the right place!
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!
Table of contents
How to Marinade Flank Steak
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!
Flank steak is also commonly used for Carne Asada recipes. This is a Mexican style of marinade.
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.
Don’t Have a Kettle Grill?
Don’t worry! You can also see how to smoke flank steak on a pellet grill here.
What You’ll Need For Smoked Flank Steak
Teriyaki sauce
Light brown sugar
Apple cider vinegar
Ground black pepper
White vinegar
Flank steak
Apple cider vinegar
Kosher Salt
Garlic powder or Garlic Cloves
What Wood to Use 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
Below are my 5 simple steps to smoking and searing a 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 smoker or pellet grill to cook your steak 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.
How to Reverse Sear Flank Steak
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
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
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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