Juicy Smoked Flank Steak

Flank steak seasoned with a homemade marinade and bbq rub, then smoked low and slow.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1

Marinate 1

Total Time 2 15

Servings

Calories 419kcal

Author Jordan Hanger

Ingredients

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.

Marinade

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

Instructions

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.

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