This smoked flank steak can be made on any grill, smoker, or pellet grill including a Traeger, Weber, Masterbuilt, or Pit Boss. The flank steak is first simply marinated overnight before getting smoked with low indirect heat and then reverse seared to finish.
a Pellet Grill, Charcoal grill, or Gas grill with a smoker box or pellet tube smoker.
Hickory, Pecan, or Mesquite Wood chips, chunks, or pellets
Instant Read Thermometer
Broiler or Hot Cast Iron Pan (optional)
Foil Lined Baking Sheet (optional)
Ingredients
1.5-2lbFlank Steak
Marinade
½CupOlive Oil
⅓CupWorcestershire Sauce
⅓CupSoy Sauce
2tablespoonWhite VinegarCan also use rice wine vinegar
4-6clovesMinced Fresh Garlic
1tablespoonTomato Paste
½CupFresh green onionsChopped
Instructions
Trim and Remove Silverskin
Trim any excess fat from the edges of the flank steak.
Remove the silverskin from the top and bottom broad sides of the flank steak.
Marinate the Flank Steak
Whisk the marinade ingredients together in a small bowl and then transfer to a large sealable plastic bag.
Place the flank steak in the bag and shake until all sides are covered in the marinade. You can also use a large covered glass baking dish if the flank steak is too big for a plastic bag.
Place in the refrigerator for at least 4-6 hours or even overnight.
Set up the Grill or Smoker
Remove your flank steak from the refrigerator but leave in the marinade until you are ready to place it on the smoker.
Set up your smoker, pellet grill, or grill with indirect heat to 200-225°F.
When the smoker or grill is up to 200°F, add your wood chunks to the coals, or wood chips the tray or smoker box. Alternatively, you can add wood pellets to a pellet tube smoker. Place the smoker box or pellet tube smoker over the hot coals or burners.
When smoke begins to come out the vents, place your flank steak on the grate, away from the direct heat if using a grill.
Smoking the Flank Steak
Monitor your flank steak internal temperature. After about 30-45 minutes your steak should reach an internal temperature of 110°F.
Prepare for Reverse Searing
If you are using a grill, you can reverse sear the flank steak directly on the hot side of the grill. However, if you are using a pellet grill or smoker that does not provide direct heat, preheat your broiler with the top oven rack at its highest position.
Alternatively, you can preheat a large cast iron pan with olive oil. Let it come up to medium to medium-high heat now and then crank to high later when time to sear the flank steak.
Reverse Searing the Smoked Flank Steak
Once the flank steak reaches 110°F internally, either move it over to the HIGH direct heat side of the grill, place it on a foil lined baking sheet and position it under the preheated broiler, or place in the cast iron skillet on HIGH heat with olive oil.
Cook the flank steak with HIGH direct heat for about 2-3 minutes on each side
Remove the smoked flank steak from the direct heat and move it back to the indirect side of the grill or back into the smoker at 200°F until the internal temperature reads 130°F on an instant read thermometer for a medium level of doneness. (The internal temperature will rise another 5°F while resting.)
Remove the flank steak from the grill or smoker and place on a large cutting board, uncovered to rest for 15 minutes before carving.
Slice in thin strips, on a bias, against the grain of the meat with a good meat slicing knife. Serve immediately.