Smoked Flank Steak

If you’ve got a smoker and a hungry crew, let me introduce you to your new weeknight MVP: Smoked Flank Steak. This recipe is pure magic for anyone who wants big, smoky flavor with minimal effort and even less babysitting. You brush, you rub, you walk away, and then—boom—dinner that’ll have everyone at the table grinning and grabbing seconds. It’s the kind of steak that vanishes faster than you can say “pass the potatoes,” and trust me, even the pickiest eaters will be asking for more.

Why Smoked Flank Steak Is Your New Favorite Dinner

Smoking makes flank steak tender, juicy, and full of deep, smoky flavor. The dry rub adds a savory crust, and the low-and-slow method means hands-off cooking. Just smoke, slice, and serve—a crowd-pleaser that’s easy and delicious every time.

Pro tip: If you want to get fancy, add a pinch of chili powder for some heat, or fresh garlic instead of powder for extra punch.

Ingredient Swaps & Variations

• Marinade Fans: Swap the dry rub for a quick marinade—think balsamic vinegar, red wine vinegar, Worcestershire sauce, or a splash of soy sauce.
• Spicy Kick: Add chili powder or chipotle powder to the rub for smoky heat.
• Herb Lover: Try thyme or rosemary along with the oregano for a more aromatic steak.
• Different Oils: Any neutral oil works—use what you have!

How to Make Smoked Flank Steak (Step-by-Step)

Before you even get your hands dirty, let me just say: this is the kind of recipe you’ll want to make on repeat. Here’s how it goes down:

1. Mix the Rub

Grab a small bowl and stir together the smoked paprika, garlic powder, onion powder, oregano, cumin, salt, and pepper. Take a deep breath—doesn’t it already smell like a backyard BBQ?

2. Prep and Marinate

Brush your steak on both sides with olive oil, then massage that dry rub all over. Press it in so every inch gets coated. Slide your steak into a dish, cover with plastic wrap, and stash it in the fridge for at least 2 hours (overnight is even better).

3. Preheat Your Smoker

About 30 minutes before you’re ready to cook, fire up the smoker to 225°F. Pull your steak out of the fridge and let it hang out at room temp for 20–30 minutes.

4. Smoke That Steak

Place your steak directly on the smoker grates. Let it smoke for 30–40 minutes—keep an eye on the internal temperature. You’re looking for 130–135°F for perfect medium-rare.

5. Rest and Slice

Pull the steak off the smoker, plop it on a cutting board, and don’t touch for 10 minutes. This step locks in those juices. Slice thinly against the grain and get ready for the “oohs” and “aahs.”

Expert Tips for Smoked Flank Steak Perfection

• Don’t Rush the Marinade: Two hours minimum makes a difference, but overnight is a flavor game-changer.
• Room Temp Is Key: Letting the steak warm up before smoking helps it cook evenly.
• Use a Meat Thermometer: Don’t guess! The best texture is at 130–135°F.
• Rest Before Slicing: Ten minutes is all it takes to keep your steak juicy instead of dry.
• Slice Against the Grain: Look for the lines running through the meat and cut perpendicular—your teeth will thank you.

Serving Suggestions

Smoked flank steak is a team player. Here are some ways to serve it:

• With cheesy scalloped potatoes or classic baked potatoes
• Piled in warm tortillas with salsa and avocado for steak fajitas
• Sliced over salads with fresh greens and a tangy vinaigrette
• Layered on sandwiches with caramelized onions
• Tucked into quesadillas with melty cheese

Pair with grilled corn, smoked veggies, or a fresh summer salad, and you’ve got a plate everyone will remember.

Storing & Reheating

• Fridge: Keep leftovers in an airtight container up to 3–4 days.
• Reheat: Best in the oven—cover with foil and warm at 350°F for 10–15 minutes.
• Freezer: Freeze slices in a freezer-safe bag or container for up to 3 months.

FAQ

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