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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


  • 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


  • 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‚Äôs 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!