Smoked Flank Steak
Quick-smoking flank steak with bold flavor.
Jump to RecipeFlank steak is a leaner cut that takes on smoke beautifully in a shorter cook time. It's perfect for when you want smoked beef but don't have hours to spare. Sliced thin against the grain, it's tender and flavorful - great for tacos, sandwiches, or just plated up.
This is weeknight-friendly BBQ that still delivers big flavor. It's also perfect for meal prep since it slices up nicely for sandwiches and salads throughout the week.
Flank steak is incredibly versatile. Use it for tacos with all the fixings. Slice for steak sandwiches. Serve over rice with vegetables for a quick dinner. It's also great on top of a big salad for something lighter.
Flank takes well to marinades since it's lean. Soy and garlic, chimichurri, or a simple garlic-herb mixture all work great. Don't marinate too long or the texture can get mushy. A few hours is plenty.
This is a quick cook - you're just building smoke flavor while bringing it to medium-rare, about 130°F internal. Rest it well before slicing. Always cut thin, against the grain - this makes or breaks the tenderness of flank steak.
Ingredients
Instructions
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1
Coat the flank steak lightly with olive oil and season both sides generously with salt, pepper, and garlic powder. For a bolder finish, try Hardcore Carnivore Black.
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2
Set your smoker to 225°F with post oak wood for a mild, clean smoke.
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3
Place the flank steak on the smoker grate and smoke for 30-45 minutes. Flank steak is thin and cooks fast, so keep a close eye on it.
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4
Start checking the internal temperature after 25 minutes with an instant-read thermometer. Pull the steak at 130°F for medium-rare.
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5
Rest for 10 minutes, then slice very thinly against the grain. Flank steak has long, visible muscle fibers — cutting against them is essential for tenderness.