Smoked Flank Steak makes a quick and easy hands off meal that is packed with flavor ready to serve as a stand alone dish or combine for tacos, quesadillas, fajitas or any dish that requires cooked steak.
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.
Notes
Beware of Overcooking: Don't overcook this cut of meat. If you have someone that loves their beef well done, this may not be the best match for them.Don't Forget to Cut Across the Grain: Always, always cut against the grain. The purpose of this is to cut across the long beef fibers which results in a slice of beef that falls apart into small little pieces.Smoke at Lower Temp: The lower temperature works best for this cut as it could get tough and overcooked quickly.Storage: Store the leftovers in a sealed container in the refrigerator for up to three days. If planning to keep longer, store it in the freezer in a sealed container for up to six months. Substitutions Ideas: 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, 1tbsp red pepper flakes, 1 tbsp dried onions, 1 tbsp coriander.Carne Asada Seasoned | 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 marinade this, combine 4 tbsp of lime juice with 4 tbsp of fresh cilantro, chopped and add to the steak to the marinade for up to 3 hours before placing on the smoker.