Smoked Flank Steak

5 from 1 vote

Whether you're a seasoned backyard pitmaster or new to pellet smokers, this recipe offers a straightforward way to create a delicious marinated smoked flank steak that's perfect for any occasion.

Prep Time15

Cook Time1

Resting Time15

Total Time1 30

Course: Main Course

Servings: people

Equipment

1 Traeger Timberline XL
1 Gallon Zip Loc Bag
1 Sharp Knife

Ingredients

1 whole Flank Steak

Marinade

1/4 cup Olive Oil
1/4 cup Soy Sauce
2 tbsp Balsamic Vinegar
2 tbsp Bear & Burton's 'W' Sauce Worcestershire sauce
2 tbsp Brown Sugar
1 tbsp Lemon Juice
2 tbsp Smoked Q Rock's Bourbon Brisket Rub

Instructions

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.
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.
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.
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.
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.
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.

Nutrition