Smoked Flank Steak
Smoked flank steak uses the reverse sear method to transform a traditionally tough cut into tender, deeply flavorful beef in under 2 hours.
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
Choose either the dry brine or the marinade, but not both, to avoid over-salting the steak. Dry brine: 2–24 hours (longer = more flavor). Marinade: 4–8 hours. Always cook to internal temperature using a reliable probe thermometer, as steak thickness varies and time is an unreliable guide. Allow 10 minutes of rest before slicing — this rest time is included in the total time above.