Smoked Flank Steak

As a busy mom of 8, we have started using our smoker more. Smoking meats is one of our favorite smoker recipes because of the intense smoky flavor it gives to any cut of meat.

If you are new to using your smoker, check out these Smoker Recipes for Beginners. Try these other smoker meat recipes – Smoked Chicken Thighs, Smoked Italian Sausage,Smoked Pork Steak, Smoked Pulled Chicken, Smoked Pulled Pork Recipe, Smoked Chuck Steak and 3-2-1 Smoked Ribs.

Why We Love This Recipe

Flank steak is a budget friendly cut of meat and can be a tougher cut of beef. Allowing the flank steak to marinate and smoking it makes it so tender and flavorful.

We love that this steak can be used for Steak Fajitas Quesadillas for an easy meal idea. The next time you need an easy steak to smoke, start with a flank steak. These easy steps will result in the juiciness and the best texture steak.

Ingredients

• Flank Steak – You can also use a flat iron steak or skirt steak
• Olive Oil – Feel free to use oil of your choice. We like avocado oil as well.
• Smoked Paprika – You can also use regular paprika
• Garlic Powder – Feel free to use fresh cloves garlic. You may even like this Smoked Garlic

Scroll to the bottom for the full recipe in the recipe card.

Variations Ideas

We used a dry rub on this steak, but you can also use a marinade. You can easily make a Balsamic Steak Marinade or combination of red wine vinegar, Worcestershire sauce and soy sauce.

How to Make Smoked Flank Steak

• Step 1 – In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried oregano, cumin, salt, and pepper to make the dry rub.

• Step 2 – Brush the flank steak with olive oil on both sides, then generously apply the dry rub, pressing it into the meat. Place the steak in a large dish, cover with plastic wrap, and refrigerate for at least 2 hours or overnight

• Step 3 – Preheat the smoker to 225°Fahrenheit. Remove the steak from the refrigerator and let it sit at room temperature for 20-30 minutes.

• Step 4 – Place the steak in the smoker and smoke for 30-40 minutes, or until the internal temperature reaches 130-135°F for medium-rare.

• Step 5 – Remove the steak from the smoker and let it rest on a cutting board for 10 minutes. Slice the steak thinly against the grain.

Expert Tips

• Marinating Steak – Letting the steak marinate for at least 2 hours, or even better, overnight, really helps the flavors soak in and tenderizes the meat, which is very important for a tougher cut like flank steak.
• Smoking Steak – Cooking time will vary when smoking the flank steak. Make sure it is at room temperature before smoking. Use a meat thermometer to ensure the steak is cooked through or the temperature that you prefer.
• Rest Steak – Before slicing steak after smoking, make sure to let it rest. This helps to lock in the flavors and keeps the steak juicy.

Serving Suggestions

This flank steak can be served with many side dish recipes. This is the perfect steak to cook for a crowd or a weeknight meal. Try these side dishes for a complete meal idea.

• Smoked Corn on the Cob
• Smoked Baked Potatoes
• Smoked Potato Salad
• Smoked Scalloped Potatoes

Storing and Reheating Tips

• Storing – Store the leftovers in an airtight container in the refrigerator. The leftovers will last about 3-4 days.
• Reheating – Reheat the leftovers in the oven in a baking dish. Preheat the oven to 350 degrees and reheat for about 10-15 minutes.
• Freezer – This flank steak can be placed in the freezer in a freezer safe container for up to 3 months.