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Flank Steak Pit Boss

This smoked flank is one of the best steak recipes I have in my cooking arsenal.
Prep Time1 hr
Cook Time1 hr 30 mins
Resting Time10 mins
Total Time2 hrs 40 mins
Course: Dinner, lunch, main, Main Course
Cuisine: American
Servings: 4
Calories: 375kcal
Author: Charlie


  • Pit Boss Grill
  • Cast Iron Skillet


  • 1.5 lbs Flank steak trimmed
  • 1 tbsp Flake Salt
  • 1 tsp Garlic powder
  • 1 tsp Onion Powder
  • ½ tsp Smoked paprika
  • ½ tsp Ground black pepper
  • ½ tsp Cumin powder
  • ½ tsp Ground coriander


  • Fresh coriander
  • Lime


  • Preheat your smoker on the S setting, we’re going to do a reverse sear for this one.
  • Combine your rub ingredients into a small bowl and stir with a spoon until combined.
  • Liberally season your meat, during this step I’ve completed a plain salt and pepper flank as well if you’re not keen on the rub.
  • Store in a container upto 24 hours before smoking.
  • Once your smoker has reached the S Setting Temp (some may vary depending on your settings), put your flanks on.
  • Monitor the temp through your meat probe, for me, I like to wait until it hits around 45C internal before I sear.
  • Once it hits the desired internal temp, oven up the fire pit, crank the temp to maximum and put your flanks on for a sear. Normally this process can take between 3-4 minutes per flank. During this time you can also spray with some oil or apply some melted butter.
  • Once your steaks are done, let them rest for 5-10 minutes before slicing.
  • Once rested, slice the steaks up, garnish with coriander and lime.
  • ENJOY!