Smoked flank steak uses the reverse sear method to transform a traditionally tough cut into tender, deeply flavorful beef in under 2 hours.
Smoke the steak at 225°F on a pellet grill for 45-60 minutes until the internal temperature reaches 115-120°F. Then, sear it in a screaming-hot cast-iron skillet for 1-2 minutes per side to build a caramelized crust.
This finishes the steak at a perfect 130°F medium-rare. Many pitmasters prefer this temperature for tenderness, though cooks who want to follow federal food-safety guidance should take whole beef cuts to 145°F.
Whether you slice it for smoked flank steak tacos, pile it into fajitas, or drizzle it with fresh chimichurri, this recipe delivers bold results without an all-day commitment. A 1.5-2 pound flank steak feeds 4-6 people with minimal hands-on time.
Quick Summary
- Quick Cook Time — Achieve tender, flavorful smoked flank steak in under 2 hours using the reverse sear method, with only 45-60 minutes of smoke time.
- Flavor Enhancement — Utilize a dry brine or a balanced marinade to tenderize the meat and infuse it with deep flavor before smoking.
- Perfect Doneness — Smoke at 225°F until the internal temperature reaches 115-120°F, then sear for 1-2 minutes per side to finish at a perfect 130°F medium-rare.
- Serving Versatility — Ideal for tacos, fajitas, or simply drizzled with chimichurri, this recipe offers a versatile and impressive meal for 4-6 people.
Why Flank Steak is Perfect for the Smoker
Flank steak’s loose, open grain structure absorbs wood smoke rapidly, developing meaningful smoke flavor in just 45-60 minutes, which is much faster than thicker cuts. Its flat, uniform shape also promotes even cooking at low temperatures, while the lean muscle fibers benefit from gentle indirect heat, preventing them from drying out when pulled at the correct internal temperature.
Flank steak comes from the abdominal muscles of the cow. The long, visible grain runs in one clear direction, which makes it easy to identify the correct slicing angle after cooking.
Some pitmasters ask whether flank steak qualifies as a poor man’s brisket. Chuck roast is the traditional answer to that question because it has enough fat to handle brisket-style temperatures. Flank steak offers a different advantage — rich, beefy flavor with a quick-smoke approach that takes under 2 hours from start to finish.
Preparing Flank Steak: The Dry Brine Method
A dry brine using kosher salt is a simple yet powerful technique for tenderizing flank steak. Resting the salted meat for 2-24 hours in the refrigerator draws out moisture, which then dissolves the salt and is reabsorbed, seasoning the meat from within. This process also dries the surface, which is critical for achieving a perfect, crispy sear.
How a Dry Brine Works
The salt draws moisture to the surface, dissolves into the liquid, then gets reabsorbed into the meat. This process tenderizes the steak from within while drying the exterior for a superior sear and crust formation.
Step-by-Step Dry Brining Instructions
Apply 3/4 teaspoon of kosher salt per pound of flank steak evenly across both sides. Place the steak uncovered on a wire rack in the refrigerator for at least 2 hours, and up to 24 hours for maximum effect.
Flavor-Boosting Marinade for Smoked Flank Steak
A well-balanced marinade adds layers of flavor and helps tenderize the meat. Our recipe uses soy sauce for umami, orange juice for a touch of acidic sweetness, and garlic for pungent depth. The acidic components work to break down tough muscle fibers over 4-8 hours, resulting in a more succulent and flavorful final product.
Marinade Ingredients and Ratios
Combine 1/4 cup soy sauce, 1/4 cup fresh orange juice, 2 tablespoons olive oil, 4 minced garlic cloves, 1 teaspoon cumin, and 1/2 teaspoon red pepper flakes.
How to Properly Marinate the Steak
Submerge the flank steak in the flavorful steak marinade for 4-8 hours in the refrigerator. Pat the steak completely dry with paper towels before smoking to ensure proper bark formation.
Pro Tip: Both methods enhance flavor and tenderness, but they are mutually exclusive — choose one or the other. If you dry brine, skip the marinade and vice versa. Combining both can over-salt the steak.Smoking on a Pellet Grill (Time and Temperature)
Set your pellet grill to 225°F and smoke the flank steak for 45-60 minutes until the internal temperature reaches 115-120°F. At 250°F, the steak reaches this target in approximately 30-40 minutes. Use a leave-in probe thermometer and cook to temperature rather than time for consistent results regardless of steak thickness.
Setting Up Your Pellet Grill
Set your pellet grill (Traeger, Pit Boss, or any brand) to 225°F. Place the flank steak directly on the grates once the smoker has come to temperature.
Using a Probe for Perfect Doneness
Insert a reliable leave-in probe thermometer into the thickest section of the steak. At 225°F, a standard 1.5-2 pound flank steak takes 45-60 minutes to reach the pull temperature of 115-120°F. At 250°F, expect 30-40 minutes for the same result.
What Are the Best Wood Pellets for Flank Steak?
Stronger woods like oak, hickory, and mesquite pair exceptionally well with the bold flavor of beef. Because flank steak has a short smoke time of under an hour, you can use assertive mesquite without the risk of it becoming bitter, which can happen on longer cooks. For a milder profile, fruitwoods like apple or cherry are also excellent choices.
| Smoker Temp | Smoke Time | Pull Temp | Final Temp (after sear) | Total Time |
|---|---|---|---|---|
| 225°F | 45-60 min | 115-120°F | 130°F (medium-rare) | ~75 min |
| 250°F | 30-40 min | 115-120°F | 130°F (medium-rare) | ~55 min |
Pitmaster Tip: Do not skip the probe thermometer. Flank steak varies in thickness from 3/4 inch to 1.5 inches across its length, so time estimates are unreliable. Pull at internal temperature, not clock time.The Reverse Sear for a Perfect Crust
Remove the smoked flank steak from the grill at 115-120°F internal and immediately sear it in a screaming-hot cast-iron skillet with avocado oil or beef tallow for 1-2 minutes per side. Use a flat grill press to create even, all-over browning rather than diamond grill marks.
Pull the steak when internal temperature hits 130°F for medium-rare.
Choosing the Right Skillet and Oil
Heat a cast-iron skillet over high heat until it begins to smoke. Add 1 tablespoon of avocado oil or beef tallow — both have smoke points above 450°F, making them ideal for high-heat searing techniques.
Technique for an Even Sear
Place the smoked flank steak in the skillet and press a flat grill press or heavy pan on top. This forces the entire surface into contact with the hot metal, creating an even, all-over crust rather than narrow grill marks. Sear 1-2 minutes per side.
Monitoring Final Temperature
Pull the steak when internal temperature reaches 130°F. The rapid sear adds only 10-15°F to the internal temperature, which is why pulling from the smoker at 115-120°F is the correct target.
Why You Must Rest Smoked Steak Before Slicing
Resting the steak on a cutting board for a full 10 minutes is a non-negotiable step for a juicy result. This critical pause allows the muscle fibers, which tighten during cooking, to relax and reabsorb the flavorful juices.
Skipping the rest causes those juices to spill out onto the board as soon as you slice, leaving you with dry meat.
The Science of Resting Meat
During cooking, muscle fibers tighten and push moisture to the center. Resting allows the fibers to relax and reabsorb that moisture, ensuring a juicy, flavorful result.
The Secret to Tenderness: Slicing Against the Grain
Rest the smoked flank steak for 10 minutes, then slice strictly against the grain at a 45-degree bias into 1/4-inch strips. Cutting against the grain shortens the muscle fibers, making each bite tender rather than chewy.
How to Identify the Grain
Look for the parallel lines of muscle fibers running across the surface of the flank steak. This is the grain direction.
Proper Slicing Angle and Thickness
Slice strictly against (perpendicular to) those lines. Angling your knife at a 45-degree bias creates wider, more tender strips about 1/4-inch thick.
Pairing with Classic Chimichurri Sauce
Serve slices drizzled with fresh chimichurri, a vibrant, herb-based sauce that perfectly complements the rich, smoky beef.
Chimichurri Ingredients
For chimichurri, you will need 1 cup fresh parsley, 4 minced garlic cloves, 1/4 cup olive oil, 2 tablespoons red wine vinegar, and 1/2 teaspoon red pepper flakes.
Step-by-Step Sauce Preparation
Combine all ingredients in a bowl or food processor. Spoon it generously over the sliced smoked flank steak just before serving.
Ideas for Smoked Flank Steak Tacos and Fajitas
The rich, smoky flavor of the sliced flank steak makes it an ideal foundation for tacos and fajitas. Serve it on warm flour or corn tortillas for tacos, topped with cotija cheese and pickled red onions. For a classic fajita platter, pair the steak with sizzling grilled bell peppers and onions, served alongside guacamole and sour cream.
Building the Perfect Taco
For tacos, serve the sliced steak on warm flour or corn tortillas with toppings like pickled red onions, cotija cheese, and fresh cilantro.
Fajita Platter Components
For fajitas, serve the steak alongside a sizzling platter of grilled bell peppers and onions, with sour cream, guacamole, and salsa on the side.
Frequently Asked Questions
Is flank steak good for smoking?
Flank steak is excellent for smoking when followed by a reverse sear. Its loose grain structure absorbs smoke flavor rapidly, reaching the target pull temperature in just 45-60 minutes at 225°F. The key is pulling at 115-120°F internal and finishing with a hard sear to build crust without overcooking the lean meat past medium-rare.
How long to smoke flank steak at 225 degrees?
A standard 1.5-2 pound flank steak takes 45-60 minutes at 225°F to reach an internal temperature of 115-120°F, which is the pull point for the reverse sear phase. Total time from smoker to plate, including the 2-4 minute sear and 10-minute rest, runs about 75 minutes.
How long do steaks take to smoke at 250 degrees?
At 250°F, flank steak reaches the 115-120°F pull temperature in approximately 30-40 minutes. The higher smoker temperature reduces smoke time by about 15-20 minutes compared to 225°F while still producing good smoke penetration on this thin, porous cut of beef.
Is flank steak good for high cholesterol?
Flank steak is one of the leaner cuts of beef, containing approximately 8 grams of fat and 3.5 grams of saturated fat per 4-ounce serving. This makes it a better option than fattier cuts like ribeye when consumed in moderation as part of a balanced diet. Consult a healthcare provider for personalized dietary guidance.
What cut is a poor man’s brisket?
Chuck roast is the traditional poor man’s brisket because it has enough intramuscular fat to handle the 200-205°F internal temperatures that brisket-style cooking requires. Flank steak and skirt steak are not brisket substitutes, but they deliver rich, beefy BBQ flavor in a fraction of the time through the quick-smoke and reverse sear approach.
How should I store leftover smoked flank steak?
Refrigerate leftover sliced smoked flank steak in an airtight container within 2 hours of cooking. The USDA recommends consuming cooked beef within 3-4 days when stored at 40°F or below[USDA]. For longer storage, vacuum-seal and freeze for up to 3 months.
Take Home Message
Smoked flank steak offers a quick and delicious way to enjoy a lean cut of beef with rich, smoky flavor. By employing a dry brine or marinade, precise temperature control on the smoker, and a high-heat reverse sear, you can transform this often-overlooked cut into a tender, juicy masterpiece.
Remember to rest the steak and slice against the grain for optimal tenderness, making it perfect for tacos, fajitas, or simply drizzled with chimichurri.
Smoked Flank Steak
Equipment
- Pellet grill Traeger, Pit Boss, or any brand.
- Leave-in Probe Thermometer Essential for cooking to the correct temperature.
- Cast iron skillet For achieving a high-heat sear.
- Grill Press Optional, for creating an even crust.
Ingredients
For the Flank Steak
- 1.5-2 lb flank steak
Option 1: Dry Brine
- 3/4 tsp kosher salt per pound of steak
Option 2: Marinade
- 1/4 cup soy sauce
- 1/4 cup fresh orange juice
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 tsp cumin
- 1/2 tsp red pepper flakes
For Searing
- 1 tbsp avocado oil or beef tallow
Instructions
- Prep the Steak (Choose One Method): For a dry brine, apply 3/4 teaspoon of kosher salt per pound of steak evenly on all sides. Place on a wire rack in the refrigerator, uncovered, for at least 2 hours and up to 24. For a marinade, combine soy sauce, orange juice, olive oil, minced garlic, cumin, and red pepper flakes. Submerge the steak in the marinade and refrigerate for 4-8 hours.
- Pat Dry: Before cooking, remove the steak from the refrigerator. If you used the marinade, pat the steak completely dry with paper towels. This step is crucial for achieving a proper sear.
- Preheat Smoker: Set your pellet grill to 225°F.
- Smoke the Steak: Place the flank steak directly on the grill grates. Insert a leave-in probe thermometer into the thickest part of the meat. Smoke for 45-60 minutes, or until the internal temperature reaches 115-120°F.
- Prepare for Searing: As the steak approaches its target temperature, preheat a cast-iron skillet over high heat until it just begins to smoke.
- Sear the Steak: Remove the steak from the smoker. Add the avocado oil or beef tallow to the hot skillet. Carefully place the steak in the skillet and sear for 1-2 minutes per side. Use a grill press for an even, all-over crust.
- Check Final Temperature: Pull the steak from the skillet as soon as the internal temperature reaches 130°F for a perfect medium-rare.
- Rest and Slice: Transfer the steak to a cutting board and let it rest for 10 minutes. To serve, slice the steak thinly against the grain.
Notes
Contents
- Quick Summary
- Why Flank Steak is Perfect for the Smoker
- Preparing Flank Steak: The Dry Brine Method
- Flavor-Boosting Marinade for Smoked Flank Steak
- Smoking on a Pellet Grill (Time and Temperature)
- What Are the Best Wood Pellets for Flank Steak?
- The Reverse Sear for a Perfect Crust
- Why You Must Rest Smoked Steak Before Slicing
- The Secret to Tenderness: Slicing Against the Grain
- Pairing with Classic Chimichurri Sauce
- Ideas for Smoked Flank Steak Tacos and Fajitas
- Frequently Asked Questions
- Take Home Message
- Smoked Flank Steak
