Tender, juicy, smoked flank steak provides a flavorful filling for fajitas, tacos, and sandwiches. Slow cooking in a pellet grill, then giving it a high-heat reverse sear, is the secret to making the best of this economical, lean-and-mean cut.

Letting a smoked flank steak rest on a wooden cutting board before slicing.

When we start talking about what we’re going to make for the next BBQ, we all get so excited. Are we going to have tried-and-true comfort food, or do we want to try something new? I go for both because why give up the old just because you want something new?

So I tried this particular recipe out on my sister, nieces, and nephews, who were visiting last Memorial Day weekend. We marinated a couple of flank steaks overnight, then smoked them to perfection. My family raved for weeks about the best steak they’ve ever eaten.

Slicing into a perfectly smoked and reverse seared flank steak. Black bean and corn salsa sits on the side ready and waiting.

Why Smoke It

The flank steak is among the tougher cuts of meat (along with the skirt steak) that easily dries out and becomes tough. Because it’s lean, braising won’t help. An acidic marinade tenderizes it, while slow cooking in the smoker brings out its best qualities.

Hickory and oak are good choices for enhancing the beefiness. Then a reverse sear locks in the moisture and crisps up the crust for an incredible flavor explosion. Cutting it against the grain will give you a good chew without wondering if you accidentally smoked a piece of leather.

How to Smoke Flank Steak

Make the marinade, marinate, and put it in the pellet grill.

Make the marinade, marinate the steak, drain, pat dry, and smoke it. Crank up the smoker (or heat to smoking a cast iron skillet) and do a reverse sear.

Recipe Tips and Twists

Pat the steak completely dry before smoking for a good crust. Excess moisture will steam the meat, which isn’t something that goes well with steak.
The best way to measure for desired doneness is an instant-read thermometer inserted into the thickest part of the steak. Around 135℉ (58℃) is ideal.
Let the steak rest for a good 10 minutes, then slice it against the grain to improve the texture.
Grilled onions, bell peppers, and tomatoes, and hot tortillas with your sliced steak make amazing fajitas.
Top tortilla chips with grated cheese, jalapenos, and sliced flank steak. Stick them in a 350℉ (180℃) oven until the cheese melts for incredible nachos, and enjoy.

Making amazing tacos with sliced flank steak and all the fixings.

Make-Ahead and Leftover Makeovers

Marinate the steak overnight (up to but not more than 24 hours) in the fridge. Or smoke it up to two days ahead, wrap it well, keep it in the refrigerator, and reheat when ready to impress.

Leftovers are an excellent addition to wraps, tacos, and stir-fry. Store them in an appropriate container for up to 4 days in the fridge or freezer for 3-4 months. Thaw in the fridge overnight and reheat it in the oven, microwave, or grill.