Mastering Smoked Flank Steak: A Step-by-Step Guide to Juicy, Tender Perfection
Flank steak is a highly underrated cut of beef, celebrated for its robust beefy flavor and lean profile, making it a healthy and delicious choice. While it can be a bit tougher than other steaks, the secret to transforming it into a remarkably tender and flavorful experience lies in the smoker. Get ready to fire up your favorite pellet smoker, because we’re about to unlock the incredible taste of perfectly smoked flank steak!
Video – How to Smoke Flank Steak (Step-by-Step Guide)
Why Smoke Steak?
You might typically associate smoking with larger cuts of meat like brisket or pork shoulder, but smoking steak is an absolute game-changer, especially for leaner cuts like flank. The process infuses the meat with a fantastic, deep smoke flavor that grilling alone simply cannot achieve. When done correctly, this method ensures a surprisingly juicy and tender steak, despite flank steak’s naturally firm texture. The key is a dual-stage cooking process: a short smoke to impart flavor, followed by a high-temperature sear to finish it off and create that desirable crust. This technique guarantees a memorable steak experience.
Understanding Flank Steak
Flank steak is a lean cut of beef sourced from the abdominal muscles of the cow, specifically below the loin. Because these muscles are well-exercised, flank steak tends to be tougher than more expensive cuts like ribeye or tenderloin. However, what it lacks in natural tenderness, it makes up for in rich, beefy flavor. It’s a lean cut with minimal internal marbling, though you might find a thin layer of fat on its surface. Its distinct characteristic is the prominent, long muscle fibers that run visibly across the length of the meat.
Proper cooking and, more importantly, correct slicing are paramount for flank steak. When prepared with care and sliced against the grain, it transforms into a surprisingly tender and delicious steak. In some regions, flank steak is also known as “London Broil,” although this term can sometimes refer to other similar cuts. My wife, for example, absolutely loves flank steak and we often cook it weekly due to its lean nature compared to fattier alternatives like a tomahawk ribeye.
Similar cuts to flank steak include skirt steak and flat iron steak, both known for their strong beef flavor and suitability for quick cooking methods. Flank steak can sometimes be a bit more challenging to find at your local grocery store, but don’t hesitate to ask your butcher. They can often source it for you or recommend an excellent alternative.
Choosing Your Smoker & Wood
Forget the traditional BBQ grill for this recipe; we’re diving into the world of low-and-slow smoke! Selecting the right smoker and wood is crucial for achieving that perfect smoky flavor and tender texture.
Pellet Smokers / Pellet Grills
Pellet smokers, like the Camp Chef 36 smoker or a Traeger, are incredibly popular for a reason: they offer fantastic smoke flavor with minimal effort. These electric smokers automatically feed small wood pellets into a firebox, allowing for extremely consistent temperature control without the need to constantly monitor a fire. This “set-it-and-forget-it” convenience makes them ideal for infusing steaks and other meats with delicious smoke flavor, even for beginners. You simply plug them in, load your pellets, set the desired temperature, and let the smoker do the work.
—-> Explore our other Smoked Meat Recipes Here <—-
If you don’t yet own a pellet smoker but are considering one, check out our comprehensive breakdown of the Best Pellet Smokers on the market to help you find the perfect model for your needs.
Offset Smoker
For those who prefer a more traditional smoking experience and a slightly deeper smoke profile, an offset smoker like the Oklahoma Joe’s Smoker is an excellent choice. These smokers burn wood chunks or splits in a separate firebox, allowing the smoke and heat to flow into the main cooking chamber. While they can deliver a more intense and nuanced smoke flavor compared to pellet smokers, they do require more attention and skill to maintain a consistent temperature. If you opt for an offset smoker, be prepared to spend some time managing the fire – grab a few cold drinks and a comfy chair!
Selecting the Perfect Wood
The type of wood you choose significantly impacts the flavor of your smoked flank steak. For beef, I highly recommend using oak or hickory wood chips/pellets. These woods impart a strong, classic smoke flavor that complements beef beautifully without overpowering its natural taste. You can purchase these woods in various forms – chunks or chips for offset smokers and pellets for pellet grills.
Many pellet manufacturers also offer “competition” or “trophy” blends of wood pellets. These blends are fantastic because they combine several different types of hardwood, often including oak, hickory, and sometimes maple or cherry, to create a well-balanced, smooth, and complex smoky flavor profile that’s perfect for a wide range of meats, including flank steak.
Simple Seasoning for Optimal Flavor
When it comes to seasoning flank steak, less is truly more. Unlike some cuts that benefit from elaborate marinades or complex rubs, flank steak’s rich, natural beef flavor shines brightest with a minimalist approach. While there are certainly times and places for intricate spice blends and marinating with soy sauce or Worcestershire, this is not one of them. For smoked flank steak, we want the smoke and the beef to be the stars of the show.
My go-to seasoning for flank steak is an incredibly simple yet effective combination:
- Sea Salt
- Freshly Cracked Black Pepper
- Olive Oil (Optional, but recommended)
A simple 50:50 mixture of coarse sea salt and freshly cracked black pepper is all you need to elevate the steak’s inherent flavor. The generous application of these two fundamental seasonings creates an irresistible crust and enhances every bite. For better adhesion of the salt and pepper, you can lightly coat the flank steak with about a tablespoon of olive oil before seasoning. This acts as a binder, ensuring the spices stick evenly to the meat’s surface, contributing to a more flavorful and beautiful finish.
The Smoking Process: Low and Slow, Then Sear
This technique, often referred to as “reverse searing,” is perfect for flank steak, ensuring maximum smoke flavor and a delicious crust.
First, pre-heat your smoker to a low temperature, ideally between 180°F – 200°F (82°C – 93°C). Allow the smoker to reach and maintain this temperature before proceeding.
Step 1: Infuse with Smoke
Once your smoker is at temperature, place the seasoned flank steak directly onto the grill grates. You will smoke the steak for a relatively short period, typically 20 to 30 minutes. The goal here is not to cook the steak through, but rather to infuse it with that desirable smoky flavor. At this low temperature, the steak will absorb the smoke without overcooking or becoming tough. Monitor the internal temperature, but remember, we are primarily aiming for smoke absorption at this stage, not final doneness.
Step 2: Turning Up the Heat for the Reverse Sear
After 20-30 minutes of smoking, carefully remove the flank steak from the smoker and place it on a clean plate. Lightly tent it with aluminum foil to keep some warmth, then immediately increase your smoker’s temperature to a scorching 425°F (218°C). This significant temperature increase is crucial for developing a beautiful, crusty sear.
If you own searing plates, now is the time to place them on the grill grates. They will pre-heat along with the smoker, becoming incredibly hot and ready to create that perfect crust. Searing plates are typically cast iron or heavy steel surfaces that get much hotter than standard grill grates, providing superior heat transfer for an exceptional sear.
Once your smoker reaches 425°F (and your searing plates, if using, are screaming hot), place the flank steak back onto the grill rack or directly onto the searing plates. Cook until it reaches your desired level of doneness, flipping the steak only once halfway through. For a medium finish, this will typically take about 4 minutes per side on a hot smoker or searing plates.
While searing plates are not strictly necessary, they significantly elevate both the flavor and the finished appearance of the steak by creating an incredible, uniform crust. If you’re serious about your steaks, I highly recommend investing in them. They often come with one flat side and one ridged side, both of which are excellent for searing.
Achieving Perfect Doneness: Cook to Temperature, Not Time
The golden rule for cooking any steak, especially one like flank that can easily become tough if overcooked, is to cook to the desired internal temperature, not by time. A reliable meat thermometer is your best friend here. Here’s a quick guide to desired internal temperatures for steak doneness:
An essential tip for juicy results is to remove the steak from the heat 5-10 degrees Fahrenheit (2-5°C) BELOW your target internal temperature. This accounts for “carryover cooking,” where the steak’s internal temperature will continue to rise as it rests.
Many pellet smokers come with integrated thermometers, which are very convenient. However, if yours doesn’t, or if you prefer a more accurate instant-read option, I highly recommend a high-quality thermometer like the Thermopro Meat Thermometers. They are invaluable tools for achieving perfectly cooked meats every time, whether you’re grilling, roasting, or smoking.
If you don’t have one already, get one. They make a huge difference in achieving a perfect finish and eliminating guesswork, ensuring your meat is never undercooked or overcooked.
The Crucial Rest Period
No, we’re not talking about you taking a break, but the steak! Allowing your steak to rest after cooking is arguably one of the most critical steps for a truly tender and juicy result. The reason we pull the steak off the heat a few degrees below the target temperature is to factor in this resting period. Resting the steak allows the meat fibers to relax, redistributing the flavorful juices back throughout the steak, rather than having them run out onto your cutting board the moment you slice. This process also facilitates carryover cooking, allowing the internal temperature to rise those final 5-10 degrees to reach your desired doneness.
Rest the flank steak on a plate, uncovered, for about 10 minutes before slicing and serving. This short wait is essential for achieving that perfect, juicy, and tender smoked flank steak.
The Art of Slicing Flank Steak
Once your perfectly rested steak is ready, it’s time to slice it – and with flank steak, this step is paramount. For many cuts, how you slice doesn’t drastically alter the eating experience, but for flank steak, it makes all the difference in the world.
The key is to slice against the grain of the meat. If you slice correctly, perpendicular to the muscle fibers, you will be rewarded with tender, flavorful pieces. However, if you mistakenly slice with the grain, parallel to the fibers, you will end up with a tough, chewy, and almost unpalatable steak, regardless of how perfectly it was cooked.
Identifying the direction of the muscle fibers in flank steak is typically very easy. Look for long, distinct lines running through the meat; these are the fibers. They usually run from the thickest part of the steak to the thinnest part. To slice, begin at one end of the steak and cut perpendicular to these fibers (across them). Additionally, for optimal tenderness and presentation, slice the meat into approximately ¼-inch wide strips, holding your knife at a 45-degree angle. This diagonal cut creates wider, more tender pieces, which is particularly beneficial given the thin nature of flank steak.
This beautifully sliced flank steak is often topped with a vibrant chimichurri sauce, a favorite in my household. We enjoy flank steak at least once a week, and once you try it smoked, you’ll find it’s the only way you’ll want to cook it from now on.
Perfect Side Dishes for Smoked Flank Steak
To complement your tender smoked flank steak, consider these delicious side dishes:
- Smoked Hasselback Potatoes
- Smoked Corn on the Cob
- Roasted Potatoes and Carrots from Cubes n Juliennes
Pro Tips for the Best Smoked Flank Steak
- For an even deeper crust and char, consider a quick sear over an open flame (like a gas grill burner or a charcoal chimney starter) after the smoker if your smoker doesn’t get hot enough or you don’t have searing plates.
- Do not over-smoke the steak. Smoking for too long at a low temperature can actually make the lean flank steak tougher. Stick to the recommended 20-30 minutes for smoke infusion.
- Flank steak pairs incredibly well with acidic garnishes that cut through its richness, such as a fresh chimichurri sauce or even a high-quality, slightly sweet steak sauce. The bright flavors enhance the beefy goodness.
Frequently Asked Questions (FAQ)
Absolutely! Flank steak is an excellent cut, offering robust beef flavor at a more economical price point than premium cuts like ribeye. It’s lean and, when cooked and sliced correctly, incredibly flavorful and tender.
Flank steak is best cooked to rare or medium-rare doneness. As a leaner, tougher cut, cooking it past medium can make it very chewy. Aiming for a slightly rarer finish helps preserve its tenderness.
Yes, you can! If you don’t have a smoker, you can still achieve a delicious flank steak. Simply grill it directly over high heat (425-500°F / 218-260°C) until it reaches an internal temperature 5-10°F (2-5°C) below your desired doneness. This usually takes about 4-6 minutes per side, depending on your grill’s heat.
Discover More Smoked Delights!
- Tender Smoked Pork Butt (Pork Shoulder)
- Smoked Mac and Cheese (with video)
- Perfectly Smoked Steak (Ribeye)
- Smoked Spatchcock Chicken (Crispy Skin)
Tender Smoked Flank Steak
Pin Recipe
Ingredients
- 2 lb Flank Steak
Dry Rub Ingredients
- 2 teaspoon sea salt
- 2 teaspoon black pepper
Equipment
Instructions
- Pre-heat your smoker to a low temperature of 180°F (82°C) and allow it to stabilize.
- Season the flank steak generously on all sides with sea salt and freshly cracked black pepper.
- Place the seasoned steak directly on the smoker grates and smoke for 20-30 minutes at 180°F (82°C) to infuse with smoky flavor. After 20-30 minutes, remove the steak from the smoker and place it on a plate, tenting lightly with aluminum foil.
- Increase the smoker temperature to 425°F (218°C). If using searing plates, place them on the grill grates to pre-heat. Once the smoker is at temperature, place the steak back on the hot grill grates or searing plates. Cook until it reaches your desired internal temperature, using a meat thermometer to check.
Always cook to temperature, not time. For a medium steak, expect about 4-6 minutes per side, flipping once. Remember to pull it 5-10°F below your target temperature for carryover cooking.
- When the steak reaches your desired internal temperature (accounting for carryover), remove it from the smoker and allow it to rest uncovered on a plate for 10 minutes before slicing. This allows the juices to redistribute and helps achieve final doneness.
- After resting, slice the steaks AGAINST the grain of the meat into ¼-inch wide strips for maximum tenderness. For wider pieces, angle your knife at 45 degrees while slicing.
Pro Tips
- For the best char, sear the steak over an open flame after smoking if possible.
- Avoid smoking for too long (max 20-30 minutes at low temp) as flank steak can become tough.
- Serve with an acidic garnish like chimichurri sauce or a sweet steak sauce to complement its rich flavor.