Perfect Smoked Flank Steak
This smoked flank steak gets infused with flavor from a citrus-soy marinade, then slow-smoked and reverse-seared for a juicy interior and caramelized crust. Slice it thin for tacos, sandwiches, or serve it straight with a spoonful of optional chimichurri for a bright, herby finish.
Servings 6 people
Calories 290kcal
Ingredients
- 2 lb flank steak
Steak Marinade
- ½ cup soy sauce
- 2 tbsp olive oil
- 2 tbsp white wine vinegar or red wine or apple cider vinegar
- 2 tbsp brown sugar
- 4 tbsp fresh orange juice from 1 medium orange
- 1 tbsp garlic powder
- 1 tbsp black pepper coarsely ground
Optional Cilantro Chimichurri (Fresh Herb Steak Sauce)
- 1 cup fresh parsley loosely packed, thick stems removed
- 1 cup fresh cilantro loosely packed, thick stems removed
- 4 cloves garlic crushed or finely chopped
- 2 tsp kosher salt
- 1 jalapeño diced (remove seeds for less heat)
- 1 tbsp everything bagel seasoning garlic + onion flakes as a sub
- ½ cup extra virgin olive oil
- 1 tbsp red wine vinegar
- 2 tbsp fresh lime juice from 1 medium lime
Instructions
Smoked Flank Steak
- In a large container or zip-top bag, combine the soy sauce, olive oil, vinegar, brown sugar, orange juice, garlic powder, and black pepper.
- Add the flank steak, ensuring it’s fully coated. Marinate in the fridge for 1–2 hours or up to 24 hours for deeper flavor.
- Remove the steak from the marinade, allowing any excess to drip off.
- Preheat your smoker to 180°F. Remove steak from marinade, letting excess drip off. Place the steak directly on the grill grates. Smoke until the internal temperature reaches 105°F (about 60 minutes).
- Remove steak from the smoker and tent loosely with foil. Rest for 10 minutes while preheating your grill, cast iron skillet, or smoker to high heat (500°F+).
- Sear the steak for 2–3 minutes per side, or until the internal temp reaches 125–130°F for medium-rare.
- Rest for 5 minutes, then slice against the grain. Spoon over chimichurri if using, and serve immediately.
For the Cilantro Chimichurri
- While the steak is smoking or resting, combine all sauce ingredients in a mortar and pestle or food processor. Mash or pulse until you achieve a coarse, spoonable texture. Taste and adjust seasoning, adding more oil or acid as needed.
Notes
Marinade - Feel free to make your own adjustments to the marinade. Make sure you keep the essentials; oil, something acidic, lemon juice, or vinegar. Condiments such as soy or Worcestershire, plus herbs, and spices.
Wood - Experiment with different types of 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.
Nutrition
Calories: 290kcal | Carbohydrates: 8g | Protein: 35g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 91mg | Sodium: 1163mg | Potassium: 620mg | Fiber: 1g | Sugar: 5g | Vitamin A: 46IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 3mg
