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!