Smoked Flank Steak
Ingredients
- 1-2 flank steaks, around 2 lbs of beef in total
- your favorite acidic or enzyme based marinade
- 1/4 tsp salt
- cracked black pepper, to taste
- 2 tbsp neutral flavored high-heat oil
Instructions
- Let the steak sit until the meat reaches room temperature, which can take between 10 and 20 minutes for this cut
- Preheat the smoker or grill, aiming for 225 degrees F
- Blot the surface so it’s not too wet, even if it was marinated, and sprinkle on the salt and pepper. Pat the seasonings on the surface of the meat
- Add the steak to the smoker when it reaches the desired temperature. Let the meat smoke for at least one hour before beginning to check the internal temperature
- Depending on the thickness and size of the steak, it can take anywhere from 90 minutes to over 2 hours to finish smoking. Check the meat every 10 minutes or so with a meat thermometer so it doesn’t overcook
- Remove the steak from the smoker when it’s around 10 degrees lower than your target temperature for smoked Flank steak
- Use a cast iron pan to sear the steak, using the two tablespoons of oil and high heat on the stovetop. It only takes about 1 minute on each side to finish this thinner cut off. If you want to use your smoker or grill to sear the meat, set it to 450 degrees F or high heat and let it come to temperature, then give the steaks about 5 minutes on each time to get a good surface browning
- Remove the steak and enjoy!
Notes
Searing the steak at the end in a pan gives you more control and prevents overcooking, especially if you add some butter at the very end to increase the flavor and juiciness of the smoked Flank steak.
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