Seasoned with my homemade marinade and some BBQ rub, then smoked low and slow renders this flank steak to juicy perfection.
Flank steak can be a little tough if not cooked properly due to its long fibers that need to be broken down to become tender.
My way of cooking this steak is to soak it in a good marinade and then slow-smoke it over low heat to help break down those tough fibers, which results in a juicy, flavorful steak that can’t be beaten.
It’s also one of the most economical cuts of beef, making it an ideal choice for feeding a large family or groups with steak fajitas or sandwiches.
Smoked Flank Steak
Flank steak is a lean cut of meat taken from the lower abdominal muscles of the cow. It’s known for its intense beefy flavor and slightly chewy texture.
Flank steak is excellent for smoking due to its ratio of fat to lean meat, which helps keep it moist and juicy while absorbing the smoke flavor.
Even with its toughness, smoking flank steak at low temperatures and longer times helps break down those tough fibers. Plus, the smoke adds more depth and complexity.
Ingredients you’ll need
- Flank steak
- BBQ rub – or your favorite dry rub
- Marinade – Soy sauce, garlic paste, red wine vinegar, black pepper, brown sugar, light beer, W Sauce.
Equipment you’ll need
- Wood – Hickory and pecan are two of my favorites especially for beef, but if you prefer a slightly less smoky flavor, you can try to use oak. For milder flavors, try cherry or apple wood.
- Instant read thermometer
What temp should I smoke flank steak at?
Flank steak is best smoked at 225°F for about an hour or the internal temperature reaches 130°F to 135°F.
The key to making this particular cut tender and juicy is to avoid overcooking it.
Is smoked steak better than grilled?
Smoked steak has a unique flavor that’s hard to replicate with grilling.
The low and slow cooking method allows the smoke to slowly penetrate through the meat fibers, developing a complex smoky taste and aroma.
Leaner cuts like flank are great to smoke as grilling them with high temps can lead to a dried-out steak if you aren’t careful.
How to make Smoked Flank Steak
Mix all the marinade ingredients in a container large enough to hold the flank steak.
Place the steak into the marinade and ensure it’s completely covered on both sides.
Cover it with plastic wrap or foil and let it sit in the fridge for 1-2 hours or up to 24 hours.
2. The rub
Remove the steak from the marinade and wipe off any excess liquid.
Add a light layer of rub to each side of the meat.
3. Fire up the smoker
Preheat your smoker to 225°F.
I used a
4. Smoke it
Place your flank steak in the smoker and let it cook over low heat for about an hour or until an internal temperature of 135°F.
For me, the perfect smoked flank steak is usually medium-rare to medium since it can get tough when overcooked.
You can finish with a quick sear over high heat on your grill if you like a nice char on the outside. If you are going to sear at the end, take the steak off a little earlier, around 110°F.
Once the flank steak is done, remove it from the grill and rest for at least 10 minutes before slicing it against the grain to ensure all those delicious juices don’t escape.
Ways to serve smoked flank steak
- Steak fajitas: Cut the steak into thin slices and place in a frying or cast iron pan with onions, peppers, garlic, and your favorite fajita seasoning. Serve with some corn tortillas and all the traditional toppings for a delicious Mexican-inspired meal.
- Steak salad: Chop up the steak and mix it with greens, cherry tomatoes, cucumber slices, crumbled feta cheese, pickled red onions, sliced avocado, and diced jalapenos. Drizzle with your favorite dressing and you’ve got a quick salad for lunch.
- Lettuce wraps: Shred the steak and wrap it in lettuce leaves with sliced red onions, diced carrots, cucumber slices, and a tangy Asian-style dressing.
- Steak sandwiches: Slice the steak and pile it onto some bread with mayo, tomato slices, lettuce, pickle chips and your favorite cheese.
Looking to cook more beef?
- Smoked Chuck Roast
- Delmonico Steak
- Grilled Ribeye Cap
- Steak and Lobster Surf and Turf
- Smoked Tri-Tip
Juicy Smoked Flank Steak
- 4 lb Flank steak
- 1 tbsp BBQ rub You can go with a simple salt pepper and garlic rub, or experiment with your favorite store bought rub.
- 1 cup soy sauce
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ¼ cup brown sugar
- ¼ cup light beer
- 2 tbsp garlic paste
- 2 tbsp Worcestershire sauce
- 1 tbsp black pepper course grind
- Mix all the marinade ingredients together in a container large enough to hold the piece of flank steak.
- Place the steak into the marinade, making sure it’s completely covered on both sides. Cover with plastic wrap or foil and let it sit in the fridge for 1-2 hours or up to 24 hours.
- Remove the steak from the marinade, wipe off any excess, and season lightly with BBQ rub on both sides.
- Smoke the steak over low heat with hickory wood at 225°F until the steak reaches an internal temperature of 135°F.
- Allow the steak to rest for 10 minutes before slicing against the grain.