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!

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.

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 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. 

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.

Smoke On!

Charlie

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