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smoked flank steak

Smoked and Reverse Seared Flank Steak

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.
5 from 2 votes
Prep Time 20 mins
Cook Time 1 hr
Resting Time 15 mins
Total Time 1 hr 35 mins
Course Main Course
Cuisine American, Australian, barbecue, BBQ, Keto, Smoked
Servings 2
Calories 450 kcal


  • Large shallow glass baking dish
  • Propane, Electric, or Charcoal Smoker -OR-
  • 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)


  • 1.5-2 lb Flank Steak


  • 1/2 Cup Olive Oil
  • 1/3 Cup Worcestershire Sauce
  • 1/3 Cup Soy Sauce
  • 2 Tbsp White Vinegar Can also use rice wine vinegar
  • 4-6 cloves Minced Fresh Garlic
  • 1 Tbsp Tomato Paste
  • 1/2 Cup Fresh green onions Chopped


Trim and Remove Silverskin

  • Trim any excess fat from the edges of the flank steak.
    trimming fat off a flank steak
  • Remove the silverskin from the top and bottom broad sides of the flank steak.
    removing the silverskin from a flank steak

Marinate the Flank Steak

  • Whisk the marinade ingredients together in a small bowl and then transfer to a large sealable plastic bag.
    ingredients for marinating smoked flank steak
  • 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.
    weber kettle charcoal grill set up for indirect cooking or smoking
  • 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.
    smoking wood on lit charcoal
  • 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.
    reverse searing a smoked flank steak
  • 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.
    resting a smoked london broil
  • Slice in thin strips, on a bias, against the grain of the meat with a good meat slicing knife. Serve immediately.
    smoked flank steak



Video courtesy of Virtual Eats Guru
Keyword barbecue, Beef, beef marinade, Camp Chef, electric smoker, flank steak, Marinade, Masterbuilt, pellet grill, pellet smoker, Pit Boss, reverse seared, smoked flank steak, smoked steak, traeger, Weber, wood smoke