Smoked flank steak is one of the best Traeger main dishes for a nice dinner. When you smoke flank steak at 225 degrees F it has a rich flavor. Make yummy tacos with leftovers! Let’s smoke steak…
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Why this recipe for flank steak on a pellet smoker is so good…
- FAST – Ready in about 90 minutes of smoke time.
- Smoking flank steak in the tasty marinade adds so much juicy flavor.
- Smoke low and slow and pair it with a side like smoked mac and cheese.
- New to Traeger recipes? See my step by step video for beginners (scroll to bottom of page).
Ingredients
Here’s what you need to make flank steak in the smoker.
- Flank steak
- Olive oil
- Soy sauce
- Red wine vinegar
- Lime
- Brown sugar
- Dijon mustard
- Garlic
- Ginger
- Black pepper
- Chipotle powder (or use something spicy like red pepper flakes)
- Cilantro
How to smoke flank steak
Now I’ll walk you through it…
Quick look at this Traeger smoked flank steak recipe
- Preheat the smoker and prepare flank steak marinade.
- Marinate flank steak.
- Smoke flank steak at 225 degrees F.
- Pull from smoker when cooked to your desired temperature and enjoy.
Detailed recipe steps
- Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 225 degrees F.
- Prep flank steak for smoking by first preparing the marinate. Combine all marinade ingredients into a bowl and stir until combined.
- Add flank steak to the marinade and place the bowl into the fridge for at least 30 minutes.
- Smoke flank steak for about 90 minutes directly on the grill grates of your smoker, keeping in mind your desired internal temperature. (Exactly how long to smoke flank steak at 225 degrees F will depend on how thick it is, and how many times the smoker was opened, letting heat escape.)
- Remove flank steak. I recommend pulling the steak off at 130 – 135 degrees F internal temperature for a medium rare finish. For more of a medium smoked flank steak, pull it from the smoker when the temperature reaches 140 – 145 degrees F as measured with an internal read thermometer for medium doneness.
- Finish smoked flank steak by slicing into strips or into smaller pieces if making marinated flank steak tacos and enjoy.
See how to make a steak salsa marinade…
Try smoked flank steak tacos
Serve your perfectly smoked steaks as a BBQ menu dinner by setting out sliced smoked flank steak tacos and accompaniments.
I like to use corn tortillas and top the tacos with rice, sauteed onions and peppers, and guacamole.
Add a little smoked corn on the cob, with the kernels cut off, for a sweet bite of extra smokey flavor.
See these tasty taco night smoker recipes…
Another recipe to smoke on the Traeger at 225 degrees F is this side dish for smoked asparagus. It cooks in about an hour.
If you have a griddle, check out this recipe for steak fajitas on griddle cooktops.
FAQs
Like many Sip Bite Go steak recipes, to smoke flank steak you first should prepare your flank steak by either marinating it or using a dry rub. Ultimately it’s your preference, however I prefer to marinade flank steak. 
To marinade a flank steak, you will use a mixture of wet and dry ingredients. Use the recipe here on Sip Bite Go, or create your own. You’ll want to use a mixture of oil, vinegar, citric acidity (like limes), sugar (for sweetness), and of course salt (or soy sauce), pepper, and garlic if you choose.
Additionally, you can add in some fresh herbs like parsley or cilantro. See this grilled flank steak or skirt steak recipe for inspiration. Always marinate for an absolute minimum of 20 minutes – a few hours is ideal.
No, you do not need to use the reverse sear method. You should feel comfortable knowing that you can put the flank steak directly into the smoker at a higher temperature and cook until done.
If you decide to use the reverse sear method, I recommend that you smoke the flank steak at a lower temperature between 180 – 200 degrees F, then increase the smoker temperature to 500 degrees F and sear until you reach your desired internal temperature.
Flank steak should take 90 minutes to smoke at 225 degrees F. Time may fluctuate based on the steak size and the temperature which you have your smoker set to. It’s always best to use an internal read thermometer when smoking flank steak.
Leftover steak cooked on the smoker is great in tacos, on 15-minute smoked nachos, or on top of Philly cheesesteak pizza.
Smoke flank steak on the Traeger with a side dish that cooks at the same temperature of 225 degrees F, like this smoked mashed potatoes with garlic recipe.
Eh, not really. A London broil is the technique used for cooking a cut of meat like flank steak after marinating it overnight. Traditionally, it’s broiled the next day. For a very good oven baked steak recipe, see this tri tip.
More Tasty Grill + Smoker Recipes
- Smoked mac and cheese
- Smoked cream cheese
- Smoked brisket flat
- 321 ribs
- Beer can chicken on the smoker
- Smoked wings
- Smoked tomahawk steak
- Traeger tri tip
- Smoked turkey breast
- Smoked turkey legs
- Whole smoked turkey
- Smoked Traeger pizza
- Smoked onion rings
- Traeger smoked ham
- Smoked whole chicken
- Smoked jalapeno poppers
- Smoked corn on the cob
- Traeger beef ribs
- Smoked leg of lamb
- Smoked shrimp
- Roasted chicken
- Grilled chicken wings
- Grilled skirt steak
- Flank steak marinade
- Grilled potato wedges
- Smoked pulled pork
- Want more? See my lineup of easy smoker recipes
See this Traeger Flatrock grill review.
See my favorite smoker tools and seasonings in my Amazon Storefront.
Meat thermometer recommendations
Every home chef needs a reliable meat thermometer to cook food perfectly.
On Sip Bite Go, you’ll often see me using:
- Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
- ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill.
It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature.
How to use ‘em… What I do is stick the digital thermometer in steak, pork, chicken, whatever… Then put the food in the oven, on the smoker, or grill.
While the meat cooks, it reads the temperature so I know exactly what temp meat is as it’s cooking. Without having to take it out and check. It’s really difficult to overcook food when you know exactly what temp it is inside!
Meat thermometer recommendations
Every home chef needs a reliable meat thermometer to cook food perfectly.
On Sip Bite Go, you’ll often see me using:
- Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
- ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill.
It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature.
How to use ‘em… What I do is stick the digital thermometer in steak, pork, chicken, whatever… Then put the food in the oven, on the smoker, or grill.
While the meat cooks, it reads the temperature so I know exactly what temp meat is as it’s cooking. Without having to take it out and check. It’s really difficult to overcook food when you know exactly what temp it is inside!
Why I wrote this recipe
When I checked off mastering all of the major smoker recipes that are cooked low and slow – smoked brisket flat and smoked pulled pork shoulder for example – I was wondering how to use the Traeger for easy weeknight dinners.
In particular, cooking steak dinners with smoky flavors was high on my list to master.
So when my husband and I went to the butcher counter and noticed a beautiful thin slice of steak, it dawned on me that it was time to ask, “Can you smoke flank steak?”.
Yes, you can definitely smoke a flank steak!
It turned out tender with a nice smokey flavor the very first time, so it had to make it on to this site to share.
While it does take quite a bit longer than oven baking steaks or grilling them, about one and a half hours of smoke time is completely hands off, so it still falls in the “easy to smoke” category.
Are you a foodie, too?
Hey home chefs, hope that answers all your questions about how to smoke a flank steak with big flavor for your next smoked foods dinner. It’s so tasty!
Next, see this recipe for smoked baked potatoes…
If you don’t follow me on instagram you totally should @sipbitego. And for more deliciousness, subscribe to the Sip Bite Go channel and see the Sip Bite Go recipe collection.
Traeger Smoked Flank Steak Recipe | Sip Bite Go
Ingredients
- 3 lb flank steak
For the smoked flank steak marinade
- ¾ cup olive oil extra virgin
- ½ cup soy sauce substitute Worcestershire sauce
- 2 tbsp red wine vinegar
- 1 medium lime juiced
- ¼ cup brown sugar
- 2 tbsp dijon mustard
- 2 tbsp garlic minced
- 1 tbsp ginger minced, optional
- ½ tsp black pepper ground
- ½ tsp chipotle powder red pepper flakes, or something spicy, optional
- 5 sprigs cilantro rough chopped, optional
Instructions
- Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 225 degrees F.
- Prep flank steak for smoking by first preparing the marinate. Combine all marinade ingredients into a bowl and stir until combined.
- Add flank steak to the marinade and place the bowl into the fridge for at least 30 minutes.
- Smoke flank steak for about 90 minutes directly on the grill grates of your smoker, keeping in mind your desired internal temperature. (Exactly how long to smoke flank steak at 225 degrees F will depend on how thick it is, and how many times the smoker was opened, letting heat escape.)
- Remove flank steak. I recommend pulling the steak off at 130 – 135 degrees F internal temperature for a medium-rare finish. For more of a medium smoked flank steak, pull it from the smoker when the temperature reaches 140 – 145 degrees F as measured with an internal read thermometer.
- Finish smoked flank steak by slicing into strips or into smaller pieces if making marinated flank steak tacos and enjoy.
Jared says
It was great, full of taste. Followed directions to the tee. Would make again.