Photo Credit: Drizzle Me Skinny.
Whether youโre a grilling expert or just starting out, this guide will help you create a mouthwatering smoked flank steak that impresses every time. Itโs a fantastic option for weeknight dinners or weekend barbecues, offering a delicious and versatile protein that everyone will love. This marinated flank steak not only boasts incredible flavor but also fits perfectly into any grilling lineup. Iโve had great success with it on my Traeger Timberline XL, where the flexibility to cook low and slow or at high heat makes all the difference. Get ready to elevate your grilling game with this irresistible recipe thatโs perfect for gatherings or casual meals!
Ingredients for Marinated Smoked Flank Steak
Photo Credit: Drizzle Me Skinny.
For this delicious flank steak recipe, you’ll need 2 pounds of flank steak, a lean and flavorful cut perfect for marinades and smoking. The marinade consists of ยผ cup of olive oil, which helps to emulsify and keep the steak moist during smoking. Add ยผ cup of soy sauce for a salty, umami depth, and 2 tablespoons of balsamic vinegar to provide a tangy sweetness that balances the richness of the beef. Incorporate 2 tablespoons of Bear & Burtonโs W Sauce, a craft Worcestershire sauce that enhances the umami flavor with its complex, savory notes. For a hint of sweetness and a caramelized crust, mix in 2 tablespoons of brown sugar, and 1 tablespoon of lemon juice to tie everything together and further tenderize the meat. Finally, sprinkle in 2 tablespoons of Smoked Q Rockโs Bourbon Brisket Rub, a spice blend that adds a layer of smokiness from bourbon barrel smoked pepper and salt.
Make the Marinade
Photo Credit: Drizzle Me Skinny.
In a medium bowl, I mixed together olive oil, soy sauce, balsamic vinegar, Bear & Burtonโs W sauce, brown sugar, lemon juice, and Smoked Q Rockโs Bourbon Brisket Rub. After whisking until fully blended, I poured the mixture into a large gallon zip-top bag.
Marinate the Steak
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I added the flank steak to the zip-top bag, ensuring to leave some air inside before sealing it. After giving it a good shake to coat the steak, I placed it in the refrigerator for at least 4 hoursโovernight is ideal, but if time is tight, just an hour will work.
Preheat the Traeger
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I set my Traeger Timberline XL to 350ยฐF and let it preheat. For this recipe, I opted for Traeger Signature Blend Pellets to enhance the flavor.
Smoke the Flank Steak
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After removing the steak from the marinade, I let any excess drip off and lightly patted it dry with a paper towel. I then placed the steak directly on the grill grates and smoked it for 45 minutes, until the internal temperature reached 130ยฐF.
Sear the Steak (Optional)
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For a finishing touch, I raised the Traeger temperature to 475ยฐF and seared the steak for 1-2 minutes on each side, aiming for an internal temperature of 145ยฐF.
Rest and Slice
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Once the steak reached the desired temperature, I took it off the grill and allowed it to rest for 10 minutes. When ready to serve, I sliced it against the grain into thin strips to ensure maximum tenderness.
Variations and Substitutions
For alternate rubs, I prefer to keep things simple because of the complex flavors of the marinade, but you can use any of your favorite SPG spices, such as Killer Hogs AP, Meat Church Blanco, or Heath Riles Everything Rub. If you donโt have Bear & Burtonโs W Sauce on hand, you can easily substitute your favorite Worcestershire sauce in the marinade.
Tips and tricks for making this Marinated Smoked Flank Steak
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For the most flavorful and tender Marinated Smoked Flank Steak, I recommend marinating it overnight in the refrigerator to allow the marinade to fully penetrate the meat. Always slice the flank steak against the grain, as this shortens the muscle fibers and makes the steak more tender and easier to chew. To ensure itโs cooked to perfection, use a meat thermometer; flank steak is best served medium-rare, so aim for an internal temperature of 130ยฐF. I personally love my Thermopen ONE, but feel free to use your favorite thermometer to monitor the temperature.
