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

A flavorful filling for fajitas, tacos, and sandwiches. Slow cooking in a smoker, then giving it a high-heat reverse sear, is the secret to making the best of this economical and flavorful cut.
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Marinating Time 4 hours
Total Time 5 hours 35 minutes
Servings 6
Calories 228kcal
Author Imma

Equipment

  • 1 pellet grill or smoker

Ingredients

  • 2 tablespoons (30ml) olive oil
  • 3 tablespoons (45ml) balsamic vinegar
  • 3 tablespoons (45ml) soy sauce
  • 3 cloves garlic, minced
  • 2 tablespoons (2-4g) minced fresh cilantro
  • 1 tablespoon (2-4g) minced oregano (or a teaspoon of dried oregano)
  • 1 teaspoon (3g) finely ground black pepper
  • 1 teaspoon (3g) chili powder
  • 1 teaspoon (3g) cumin
  • ½ teaspoon (1g) red chili flakes (optional)
  • 1 pinch salt (optional)
  • 1½-2 pounds (680-900g) flank steak

Instructions

  • Whisk the olive oil, vinegar, soy sauce, garlic, cilantro, oregano, black pepper, chili powder, cumin, optional chili flakes, and salt in a large bowl or shallow pan.
  • Place the flank steak in the marinade and rub it so that every inch of the steak is coated.
  • Cover and marinate for at least an hour in the fridge until ready to cook (not more than 24 hours).
  • When ready to smoke it, drain the marinade from the flank steak, and pat it dry with paper towels. Discard the marinade.
  • Preheat the pellet grill according to the manufacturer's instructions to 225-250°F (110-120℃).
  • Place the steak directly on the grates and smoke for about 1½ hours or until the internal temperature reaches 110-115°F (43-45℃). Remove the steak from the smoker, set it aside, and increase the temperature to medium-high or around 450-500℉ (232-260℃). Or heat up a cast-iron skillet on high and sear it on the stovetop.
  • Sear the flank steak for 2-3 minutes per side, or until it sears the outside for a good crust and the desired doneness has been reached. If cooking for a crowd, the most favored temperature is 135℉ (57℃).
  • Remove it from the pellet grill, cover it with foil to keep it warm, and let it rest for 10-15 minutes for the juices to reabsorb. Slice thinly against the grain and serve it with your favorite sides or in tacos.

Notes

  • The best way to achieve desired doneness (135℉ or 58℃ if cooking for a crowd is average) is to insert a meat thermometer into the thickest part of the flank steak.
  • Please remember that the nutritional details are a rough estimate and can vary immensely based on the ingredients used in the recipe.

Nutrition

Serving: 100g | Calories: 228kcal | Carbohydrates: 6g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 506mg | Potassium: 523mg | Fiber: 2g | Sugar: 1g | Vitamin A: 755IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 4mg