This easy smoked flank steak recipe packs so much flavor into every juicy bite and it’s ready in 2 hours! This will become one of your “go-to” BBQ recipes not only for your family but when you entertain as well. Let’s fire up the smoker!
When you need a quick smoker recipe, smoked flank steak is a fabulous option. Less time, less effort, and yet it is tender, juicy, and falls apart in your mouth.
This is one of the few flank steak recipes that don’t require a marinade. Using a low smoking temperature and cooking the meat to medium-rare are my two most important tips for a tender and juicy flank steak.
🍽️Why This Works
👉Quick | There is no marinating to worry about and the smoke is done quickly. We used a simple SPG mix (salt, pepper, garlic) for seasoning that allows the natural flavor of this steak to shine!
👉Delish | Reach for this easy, 4-ingredient smoking recipe when you need one that comes out perfect every single time. The beef simply pulls apart to make each bite melt in your mouth.
👉Great for Entertaining | We love to serve up these delicate slices for company. Block parties, tailgating, and cookouts are all the perfect opportunities to fire up the smoker and make it.
📝What Is Flank Steak?
Skirt steak can be confused with flank steak but it’s a completely different cut of meat.
Flank steak comes from the flank primal cut, below the loin and in front of the rear quarter. This is a well-worked area of the cow and the main reason why flank steak needs to be cooked properly so it doesn’t become chewy.
The skirt is found in the diaphragm area of the cow and is a much thinner cut than flank. They both have long fibers that need to be sliced across to enjoy a tender texture for these steaks.
Use these tips to decide if you want prime vs choice when cooking flank.
🛒Flank Steak | Also referred to at some grocery stores as London Broil, this lean cut is packed with the most amazing cut of beef flavors due to the high concentration of blood flow that passes through the abdominal region of the cow, where the flank originates from.
🛒SPG Seasoning | I love the rich flavor of flank steak so I seasoned it with kosher salt, freshly ground black pepper, and garlic powder. You can get as creative as you want with the rub.
⏲️Equipment and Tools
✔️Smoker | We used our Big Green Egg on this one but with all smoking recipes, they generally work for most units including pellet smokers like Traeger, Char Broil, Masterbuilt, or Camp Chef. Charcoal grills, pellet grills, and propane grills can be converted to a smoker simply by using a smoker box that you place over the flame.
✔️Knife | Use a sharp knife like this to slice off any extra fat and silver skin found on the steak.
✔️Smoking Wood Chips Or Chunks | The type of wood chunks or chips you use on the steak will determine the intensity of the meat’s smoky flavor. Hickory, pecan, and mesquite are the most robust woods to use. Grab any fruit wood when you want the smoke flavor to be more subdued.
Snag the Wood Smoking Cheat Sheet for reference.
🔹Step 1: Remove the steak from the refrigerator 10-30 minutes before smoking to bring the meat down in temperature.
🔹Step 2: Heat up the smoker to 225°F. Save yourself some money and make these easy homemade fire starters.
🔹Step 3: Season the steak with a simple salt, pepper, and garlic powder (SPG) mix on both sides. Place on the hot grill grates and use your favorite smoking wood. We chose pecan this time.
OPTIONAL: 10°F below your target temperature is the time to fire up the temp on the smoker/grill to a very high heat and reverse sear to make the exterior edges crispy with gorgeous grill marks.
🔹Step 4: Smoke until the internal temp reaches 135°F. It took us about 90 minutes, but smoke based on temperature, not time. Always use an internal meat thermometer. If you want a wireless version, read up on the best wireless meat thermometers.
🔹Step 5: Remove it from the smoker and let it rest for 10 minutes. Cut into thin slices AGAINST THE GRAIN and serve. We love serving this with salsa and guacamole for each bite.
🌡️Smoked Flank Steak Internal Temperature
Smoke the steak until the internal temp reaches 135°F, which takes around 90 minutes.
If you plan to do the optional reverse sear, remember to remove the steak when it is 10 degrees below your target temperature. It will get to 135°F when you are searing it.
❗❗Recipe Tips and Tricks
💡Don’t overcook this cut of meat. If you have someone who loves their beef well done, this may not be the best match for them.
💡Always, always cut against the grain. The purpose of this is to cut across the long beef muscle fibers which results in a slice of beef that falls apart into small little pieces. Cut thin slices for the best texture.
💡Smoke at a low temperature. 225°F works best for this cut as it could get tough and overcooked quickly.
💡Try different types of smoking wood. The type of wood you use for smoking the flank steak will have a big impact on its final flavor. We went with the sturdy pecan but you can certainly opt for a lighter smoke profile by choosing a fruit wood like apple or cherry.
💡Does your steak look dry while it smokes? Baste it with melted butter mixed with some fresh herbs during the last 30 minutes of smoking. This will keep it moist and add flavor!
❄️Fridge. Store the leftovers in an airtight sealed container in the refrigerator for 3-5 days as we reference in our guide on how long is steak good in the fridge.
🧊Freezer. If planning to keep it longer, store it in the freezer in a sealed container or freezer bag for up to 6 months.
In this case, I like to wrap the steak in plastic wrap or aluminum foil before transferring it to the bag or container as an extra layer of protection. You won’t want to eat this if it gets freezer burn, trust me.
💧Thawing. Let the steak thaw slowly in the fridge. This guarantees the best taste and texture. I recommend you don’t thaw leftover smoked flank steak on the counter for food safety purposes.
If your steak was frozen, make sure it is fully thawed before reheating. Also, don’t slice it before reheating if you stored it whole.
- To reheat in the oven, preheat it to a low temperature (250°F|120°C).
- Place the steak in a baking dish, and optionally add a few tablespoons of broth or water to add some moisture.
- Cover the dish with aluminum foil and heat for 20 minutes or until warmed through.
The stovetop is another convenient option to reheat this.
- Preheat a heavy-bottomed skillet or cast iron pan over medium-low heat.
- Unless your pan is non-stick, you might need to add a small cube of butter or a few tablespoons of olive oil to prevent sticking.
- Similarly, add a splash of water or beef broth if the steak looks dry.
- Place the leftover steak in the skillet and cover it. Heat for a few minutes on each side just until it’s warm.
- Serve right away.
While I don’t recommend the microwave for reheating flank steak, if this is what you have, it can work. Just be careful not to overcook it. The best texture of flank steak is at medium-rare.
- Place the flank steak in a microwave-safe dish and cover with a damp paper towel.
- You can add a small amount of water or broth to the container.
- Heat at medium power in 30-second intervals and check after each.
- Let the steak rest for 2 minutes before serving so the heat has time to distribute evenly.
🔸Seasoning Prep. Make the SPG seasoning ahead of time and keep it in the pantry to use on all your favorite meats anytime you want a seasoning that is delicious and very easy. Or make up a version of seasoning you love with other aromatics such as onion powder, smoked paprika, fresh herbs, and chili powder.
🔸Marinating Options. You can make a marinade for the flank steak a day ahead and keep it in the fridge until it’s ready to go in the smoker. This skirt steak marinade will work for flank steak too, and it adds so much flavor.
🔸Bulk Smoking. Smoke a large batch of flank steak ahead so you can enjoy some later.
🔸Slicing And Portioning. Slice the steak against the grain in thin slices and divide it into portions based on your meal plans. Then, keep the portioned steak in the fridge or freezer and take it out when you’re ready to use it.
🔸Complementary Prep. Plan ahead what recipes you will be using your flank steak for or side dishes to serve with it. Many sauces and dressings can be made ahead, as well as grains and pasta. If serving the flank steak with a salad or in a stir-fry you can chop the veggies ahead and keep them in the fridge, in an airtight container.
🌶️Additions and Substitutions
Just as we suggest with all of our recipes, this is the time you can go a little bit crazy making this your own creation.
✔️Use Another Steak Cut | If you can’t find flank steak, don’t worry! There are several flank steak substitutes to choose from. A big debate is flank steak vs skirt steak, which is an excellent replacement.
✔️Tex-Mex | Create your own Tex-Mex version by bumping up the spices with cumin, oregano, chili powder, and any red pepper flakes.
✔️Montreal Seasoned | 2 tbsp Black pepper, 2 tbsp salt, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp red pepper flakes, 1 tbsp dried onions, 1 tbsp coriander.
✔️Carne Asada Marinade | Combine 2 tablespoons of ground chili powder, 1 tbsp ground ancho chili, 2 tsp of oregano, 2 tsp of ground cumin, 1 tbsp kosher salt, 1 tbsp crushed black pepper.
When ready to marinate this, combine the seasoning mix with 4 tbsp of lime juice, and 4 tbsp of fresh cilantro, chopped. Add the steak to the marinade for up to 3 hours before placing on the smoker.
What To Serve With Flank Steak
Whether you are serving this with a nice glass of cabernet or your favorite IPA, make sure to whip up a few of your favorite BBQ Sides to go with this yummy main dish.
⭐Chimichurri Sauce | Level up the recipe by adding a little chimichurri sauce drizzled on top as we did on the grilled sirloin steak.
⭐Grilled Veggies | Grilled broccolini is fast and a great way to add some veggies! Grilled Mexican street corn or even a simpler grilled corn on the cob works perfectly if you are serving this with salsa or guacamole. Other tasty and light veggie sides you can pair with this juicy steak include grilled carrots with balsamic glaze, grilled roasted root vegetables, and Asian bacon green bean bundles.
⭐Starchy Sides | Pairing steak with grilled baby potatoes, or smoked fingerling potatoes is always a winning combination. It’s just as enjoyable next to grilled sweet potatoes in foil or grilled sweet potato wedges. This rich-tasting steak would also go well with a hearty rice pilaf or grilled mac and cheese.
⭐Salads | Classics like a caprese or a Caesar salad are always a fabulous side for any steak. When you feel like trying something special, go for this easy grilled peach and arugula salad.
⭐Bread | Any fresh bakery bread would be a welcome addition to a smoked flank steak. Of course, you can always make an easy no-knead Dutch oven bread, garlic bread, homemade breadsticks, or soft pretzel bites at home with minimal effort and amazing results!
⭐Sauces & Dips | It’s nice to have several sides for your steak and a sauce or a dip will add variety. Try a creamy horseradish sauce for a spicy kick, a garlic or herb aioli, or a sweet and savory whiskey BBQ sauce to complement the smokiness of this steak.
♨️More Steak Recipes
This smoked flank steak is among the faster smoker recipes that don’t even require planning ahead.
🥩Grilled flank steak | However, if you don’t have a smoker or you’re in a rush, this grilled flank steak with avocado corn salsa is just as good. The marinade we used here, also works for the smoked version!
🥩Smoked ribeye steak | A true steak aficionado will always appreciate a dish like smoked ribeye steak. It only needs around 30 minutes in the smoker so it’s a quick recipe you can enjoy at any time.
🥩Smoked New York strip | This is another premium beef cut and you can’t get any better than the smoked New York strip version. It will definitely impress your guests, and being a virtually hands-off recipe, you’ll have more time to socialize!
🥩Smoked Top Round Steak | I love this economical beef cut because with a little time and patience it always turns out tender and juicy. If you love your smoked top round steak medium-well, it’s best to let it marinate for 4-6 hours before smoking. Otherwise, this lean steak is best at rare to medium-rare doneness.
🥩Grilled Tomahawk Steak | One of the best steaks money can buy, quickly seared on high heat will give you the perfect BBQ dish for special occasions. Serve your grilled Tomahawk steak with a smoked potato salad to really amp up the flavors.
❓ Recipe FAQ
You can look at the cut of meat and see almost strings running across the meat. That is the grain.
When you take it off of the grill if the grain is running left to right, you will cut across the grain or up and down. This will leave you with little itty, bitty bites.
You don’t. This recipe shows you how to make the best smoked flank steak at medium rare that simply pulls apart at the grain. No marinating is needed when it can be done much easier.
The total smoking time for flank steak at 225°F varies depending on multiple factors, including the outside temperature, how well your smoker maintains its temperature, and the thickness of the steak.
As a general guideline, it can take anywhere between 1.5 to 2 hours for the flank steak to reach a medium-rare doneness. This cut of beef will become chewy if overcooked so aim for an internal temperature of 130-135°F for the best texture.
A meat thermometer is the best way to cook your steak perfectly, and I recommend you always cook your meat based on internal temperature, not time.
If your flank steak turned out tough, give it the appropriate 10-minute resting time before slicing. During this time, the internal juices will redistribute and soften the meat a little.
Slicing it very thinly against the grain will ensure your steak bites are more tender. Also, serving it with a sauce or gravy can moisten the meat and make it more palatable.
More yummy steaks to grill:
- Grilled Ribeye Cap Steak
- Grilled Ranch Steak
- Grilled Skirt Steak
- Grilled Teres Major Steak
- Grilled Marinated Steak Tips
- Grilled Porterhouse Steak With Herb Butter
- Grilled Greek Steak Bites
- Grilled Tex Mex Flank Steak With Avocado Corn Salsa
- Grilled Sirloin Steak With Chimichurri
- Herb Butter Grilled Ribeye Steak
- Grilled T Bone Steak With Bourbon Salt
- Grilled Herb Crusted Flat Iron Steaks
- Perfect Tomahawak Steak
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Smoked Flank Steak
Smoked Flank Steak
- 1.5 lb Flank Steak
- 1 tbsp Garlic Powder
- 1 tbsp Kosher Salt
- 1 tbsp Pepper
Homemade SPG Seasoning
- Combine the kosher salt, black pepper, and garlic powder, and stir to make the homemade SPG seasoning.
Smoked Flank Steak
- Remove the steak from the refrigerator about 10-30 minutes before smoking to bring the meat down in temperature.
- Heat up the smoker to 225°F.
- Season the steak with simple salt, pepper and garlic powder (SPG) on both sides. Place on the hot grill grate and use the smoke that you love. We chose pecan this time.
- Smoke until the internal temperature reaches 135°F. This will take 60-120 minutes, depending on how good your smoker maintains its temperature. Remove from smoker and allow to rest for 10 minutes before serving.
- Cut into thin slices AGAINST THE GRAIN and serve as desired. Serve this with salsa and guacamole.
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)