How To Make Perfectly Smoked Flank Steak

Are you a seasoned backyard pitmaster or new to the world of pellet smokers?  Either way this recipe offers a straightforward yet impressive way to create a delicious meal that will have everyone coming back for seconds. I think it is the perfect protein for a weeknight dinner or a weekend gathering.  This marinated smoked flank steak is sure to become a staple in your grilling lineup, I know it has in mine.

I’m able to consistently crush this recipe on my Traeger Timberline XL.  It’s versatility to go low and slow or high and fast makes this pellet grill the perfect option for this recipe and many others. 

Why should you try this Traeger Flank Steak

• Unbeatable Flavor: When you combine the marinade and the slow smoke it infuses the flank steak with a deep, smoky flavor that’s hard to resist.
• Perfect for Entertaining: Flank steak is a great cut of meat as it delivers an impressive yet straightforward way to serve large groups steak at your backyard barbecue, making it a great choice for entertaining.
• Versatility: Speaking of versatility, flank steak is a cut that can be served as the main course, in tacos, salads, or even on top of a hearty sandwich.

Ingredients for Marinated Smoked Flank Steak

• Flank Steak (2 pounds): This cut is a lean, flavorful section of beef that’s ideal for marinades and smoking.
• ¼ cup Olive Oil: As a part of the marinade olive oil helps to emulsify and keeps the steak moist during smoking.
• ¼ cup of Soy Sauce:  This liquid adds a salty, umami depth to the marinade.
• 2 tbsp Balsamic Vinegar: Yet another liquid that provides a tangy sweetness that balances the richness of the beef.
• 2 tbsp Bear & Burton’s W Sauce:  This is my favorite craft Worcestershire sauce that takes the umami flavor to a completely different level with its complex, savory notes.
• 2 tbsp Brown Sugar: Adding a hint of sweetness, brown sugar helps create a caramelized crust on the steak.
• 1 tbsp Lemon Juice: Tying it all in, the acid from the lemon juice balances the flavors will helping to further tenderize the meat.
• 2 tbsp Smoked Q Rock’s Bourbon Brisket Rub:  This kicked-up SPG, salt pepper garlic, spice blend adds a layer of smokiness from the bourbon barrel smoked pepper and salt. 

Instructions for making Marinated Smoked Flank Steak

1. Prepare the Marinade:  In a medium bowl, I combined the olive oil, soy sauce, balsamic vinegar, Bear & Burton’s W sauce, brown sugar, lemon juice and Smoked Q Rock’s Bourbon Brisket Rub. Then I whisked until well combined then poured into a large gallon zip lock bag.

2. Marinate the Steak: Next, I placed the flank steak in a zip-lock bag, leaving some air in it, before sealing it and shaking the marinade over the steak.  Then I refrigerated for at least 4 hours, preferably overnight, but in a hurry, you can go for one hour.

3. Preheat the Traeger:  For this recipe I set my Traeger Timberline XL to 350°F and allowed it to preheat. For this recipe, I used some Traeger Signature Blend Pellets for optimal flavor.

4. Smoke the Flank Steak:  Then I removed the steak from the marinade, allowing any excess to drip off, and pat down lightly with a paper towel.  You want the steak to be wet but not dripping. Then I placed the steak directly on the grill grates, before smoking for 45 minutes, or until the internal temperature reaches 130°F.

5. Sear the Steak (Optional):  To finish, I increased the Traeger temperature to 475°F and seared the steak for 1-2 minutes on each side until it reached 145º internal.

6. Rest and Slice:  When it was at temp I removed the flank steak from the grill and let it rest for 10 minutes. When I was ready to serve I sliced it against the grain into thin strips for maximum tenderness.

Variations and Substitutions:

Alternate Rubs: I like keeping this simple due to the complex flavors of the marinade, but grab any of your favorite SPG spices like: Killer Hogs AP, Meat Church Blanco, or Heath Riles Everything Rub. 

Substitution or variation: While I LOVE Bear & Burton’s W Sauce, in a pinch, you can simply substitute your favorite Worcestershire sauce for the marinade. 

Tips and tricks for making this Marinated Smoked Flank Steak

• Marinate Overnight: For the most flavorful and tender steak, I try to marinate the flank steak overnight in the refrigerator. This allows the marinade to penetrate the meat fully.
• Slice Against the Grain: Always slice flank steak against the grain. This shortens the muscle fibers, making the steak more tender and easier to chew.
• Use a Meat Thermometer: To ensure your steak is cooked to perfection, use a meat thermometer. Flank steak is best served medium-rare, so aim for an internal temperature of 130°F.  I love my Thermopen ONE, but reach for your favorite to watch those temps.