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.
Equipment
- 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)
Ingredients
- 1.5-2 lb Flank Steak
Marinade
- ½ Cup Olive Oil
- ⅓ Cup Worcestershire Sauce
- ⅓ Cup Soy Sauce
- 2 tablespoon White Vinegar Can also use rice wine vinegar
- 4-6 cloves Minced Fresh Garlic
- 1 tablespoon Tomato Paste
- ½ Cup Fresh green onions Chopped
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.
Nutrition
Calories: 450kcal
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