Unlock Unforgettable Flavor: The Ultimate Marinated Smoked Flank Steak Recipe for Your Traeger
Whether you’re a seasoned backyard pitmaster or just embarking on your pellet smoking journey, this recipe offers a remarkably straightforward yet incredibly impressive way to craft a meal that will leave everyone craving more. Imagine a dish so rich in flavor, so perfectly tender, it becomes your go-to for both weeknight dinners and grand weekend gatherings. This marinated smoked flank steak is destined to become a staple in your grilling repertoire, just as it has in mine. It’s a testament to how simple ingredients, combined with the magic of low and slow smoke, can transform a humble cut of beef into a culinary masterpiece.
I consistently achieve phenomenal results with this recipe on my Traeger Timberline XL. The Timberline XL’s unparalleled versatility, allowing for both precise low-and-slow smoking and powerful high-heat searing, makes it the ideal instrument for this dish and countless other grilling adventures. This pellet grill truly opens up a world of possibilities, ensuring that every time you fire it up, you’re set for success. The controlled environment of a Traeger means you get consistent smoke flavor and even cooking, taking much of the guesswork out of smoking, which is perfect for both beginners and experienced grillers alike.
Why This Traeger Marinated Smoked Flank Steak Will Be Your New Favorite
- Unbeatable Flavor Profile: The magic of this recipe lies in the incredible depth of flavor. The carefully crafted marinade infuses the flank steak with savory, tangy, and subtly sweet notes, which are then beautifully amplified by the rich, aromatic smoke from your Traeger. This combination creates a complex, irresistible taste that’s far beyond what you’d get from grilling alone. Expect a delicious smoke ring and a tender bite that melts in your mouth.
- Perfect for Effortless Entertaining: Flank steak is an excellent cut for feeding a crowd. It cooks relatively quickly compared to larger cuts, and when sliced thinly against the grain, it goes a long way. Serving steak to a large group can often be daunting, but this recipe streamlines the process, delivering an impressive and elegant dish that allows you to spend more time with your guests and less time fussing over the grill. It’s a show-stopping main course that’s surprisingly easy to manage for your next backyard barbecue or family gathering.
- Incredible Versatility in Serving: Beyond being a fantastic stand-alone main course, smoked flank steak is wonderfully versatile. Slice it thinly and pile it into warm tortillas for gourmet tacos, toss it with fresh greens and a vibrant vinaigrette for a hearty salad, or layer it onto crusty bread with your favorite toppings for an elevated sandwich. Its robust flavor pairs well with a myriad of sides, from roasted vegetables and mashed potatoes to fresh corn salsa and grilled asparagus, making it adaptable to any meal plan or dietary preference.
- Achieve Gourmet Results with Ease: Don’t let the sophisticated flavor fool you; this recipe is designed for accessibility. With the consistent temperature control of a Traeger pellet grill, you can achieve a perfectly cooked, tender, and juicy flank steak every single time. The detailed instructions ensure that even a novice smoker can produce results worthy of a five-star restaurant, making it an ideal recipe for building confidence in your outdoor cooking skills.
Essential Ingredients for Your Marinated Smoked Flank Steak
- Flank Steak (Approximately 2 pounds): This lean and flavorful cut of beef is a superb choice for marinating and smoking. Its strong muscle fibers readily absorb the marinade, which helps tenderize it and infuse it with deep flavor. When cooked properly and sliced against the grain, it yields incredibly tender strips perfect for a variety of dishes. Look for a piece with good, even thickness for uniform cooking.
- ¼ cup Olive Oil: As the base of our marinade, olive oil serves multiple crucial roles. It helps emulsify all the other ingredients, ensuring a cohesive and evenly distributed flavor. More importantly, it helps keep the steak moist during the smoking process, preventing it from drying out, and contributes to a beautiful crust during the searing phase. Extra virgin olive oil will lend a subtle fruity note.
- ¼ cup of Soy Sauce: Soy sauce is a powerhouse of umami, adding a profound savory depth and crucial saltiness to the marinade. It also acts as a natural tenderizer dueating to its enzymes and high sodium content, breaking down the meat’s proteins and allowing flavors to penetrate deeper.
- 2 tbsp Balsamic Vinegar: This ingredient introduces a delightful tangy sweetness that beautifully cuts through the richness of the beef. The acidity in balsamic vinegar also plays a vital role in tenderizing the flank steak, ensuring a succulent and soft texture after cooking. Choose a good quality balsamic for the best flavor impact.
- 2 tbsp Bear & Burton’s W Sauce: This is truly my favorite craft Worcestershire sauce, and it’s a game-changer. It elevates the umami flavor to an entirely different level with its complex, savory, and slightly piquant notes that are unmatched by generic brands. If you can’t find it, a high-quality traditional Worcestershire sauce can be substituted, but this one truly makes a difference.
- 2 tbsp Brown Sugar: A touch of brown sugar in the marinade provides a subtle sweetness that balances the savory and acidic components. Crucially, it aids in creating a desirable caramelized crust on the steak during the searing process, adding another layer of texture and flavor that is highly prized in smoked meats.
- 1 tbsp Lemon Juice: Freshly squeezed lemon juice brightens the entire marinade with its vibrant acidity and fresh citrus notes. This acidity is key not only for balancing the rich flavors but also for further tenderizing the meat, working synergistically with the other acidic components to break down tough fibers.
- 2 tbsp Smoked Q Rock’s Bourbon Brisket Rub: This isn’t just any rub; it’s a kicked-up SPG (Salt, Pepper, Garlic) blend that adds an incredible layer of smokiness. The bourbon barrel smoked pepper and salt in this rub infuse the steak with an additional dimension of rich, smoky flavor, perfectly complementing the work of the Traeger. It builds a fantastic “bark” on the steak during cooking.
Step-by-Step Instructions for Crafting Marinated Smoked Flank Steak
Follow these detailed steps to ensure your flank steak is perfectly tender, smoky, and bursting with flavor. The key to success lies in proper marination and precise temperature control.
1. Prepare the Marinade: Begin by creating the flavor foundation. In a medium-sized bowl, combine the olive oil, soy sauce, balsamic vinegar, Bear & Burton’s W sauce (or your preferred Worcestershire), brown sugar, lemon juice, and Smoked Q Rock’s Bourbon Brisket Rub. Whisk these ingredients vigorously until they are thoroughly combined and the sugar has dissolved. This ensures that every component of the marinade is evenly distributed, ready to impart its unique flavor to the steak. Once mixed, carefully pour the marinade into a large gallon-sized zip-top bag.
2. Marinate the Steak: Carefully place your flank steak into the zip-top bag with the prepared marinade. Before sealing, try to leave a small amount of air in the bag; this allows for better movement of the marinade around the meat. Seal the bag securely, then gently massage and shake it, ensuring the steak is completely coated in the marinade. Refrigerate the steak for a minimum of 4 hours to allow the flavors to penetrate deeply. For the most tender and flavorful results, I highly recommend marinating overnight (12-24 hours). If you’re truly pressed for time, a one-hour marination period will still offer good flavor, but longer is always better for flank steak.
3. Preheat Your Traeger Pellet Grill: Approximately 20-30 minutes before you plan to smoke the steak, set your Traeger Timberline XL (or any pellet grill) to 350°F (175°C) and allow it to preheat fully with the lid closed. It’s crucial for the grill to reach and stabilize at this temperature before placing the meat inside to ensure consistent cooking. For optimal smoke flavor with beef, I often use Traeger Signature Blend Pellets, or a blend of hickory and cherry, as they impart a robust yet balanced smoke profile that complements the rich marinade beautifully.
4. Smoke the Flank Steak: Once the Traeger is preheated, carefully remove the flank steak from the marinade. Allow any excess marinade to drip off, but do not rinse the steak. Gently pat the steak lightly with a paper towel; you want it wet enough from the marinade to retain flavor, but not dripping wet, which can hinder bark formation. Place the steak directly on the grill grates. Close the lid and smoke for approximately 45 minutes, or until the internal temperature of the steak reaches 130°F (54°C) for a perfect medium-rare. Use a reliable meat thermometer, like a Thermapen ONE, inserted into the thickest part of the steak for accurate readings. This initial smoking phase infuses the steak with that characteristic smoky aroma and tenderizes it gently.
5. Sear the Steak (Optional but Highly Recommended): To achieve that desirable crust and lock in juices, increase the Traeger’s temperature to 475°F (245°C) or its highest setting for searing. Once the grill is hot, sear the flank steak for 1-2 minutes per side. This high-heat sear develops a beautiful Maillard reaction, creating a flavorful brown crust while maintaining a juicy interior. Continue searing until the internal temperature reaches your desired doneness, ideally 140-145°F (60-63°C) for medium-rare to medium, as it will continue to cook slightly while resting. Be careful not to overcook flank steak during this stage, as it can quickly become tough.
6. Rest and Slice: This step is critical for a tender and juicy outcome. Once the flank steak reaches your target internal temperature, remove it from the grill and place it on a clean cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the meat, ensuring every slice is succulent. When ready to serve, slice the flank steak against the grain into thin strips. Identifying the grain—the direction of the muscle fibers—is key to maximum tenderness; cutting against it shortens these fibers, making the steak easier to chew and more enjoyable.
By following these steps, you’ll produce a marinated smoked flank steak that’s not only incredibly delicious but also showcases your prowess as a pitmaster.
Creative Variations and Smart Substitutions
While this recipe is perfect as written, there’s always room to personalize and adapt it to your taste or what you have on hand. Don’t be afraid to experiment!
- Alternate Rubs for Different Flavor Profiles: I prefer to keep the rub simple due to the complex flavors of the marinade, allowing the smoke and wet ingredients to shine. However, if you’re looking to explore different profiles, feel free to substitute with any of your favorite SPG (Salt, Pepper, Garlic) based spice blends. Great alternatives include:
- Killer Hogs AP Rub: A classic all-purpose rub that offers a fantastic balance of savory, salty, and a hint of sweetness, enhancing the beef’s natural flavor.
- Meat Church Blanco Rub: Known for its vibrant blend of garlic, salt, and spices, it adds a bright, zesty note that pairs wonderfully with the richness of the steak.
- Heath Riles Everything Rub: A versatile and flavorful rub that works well on beef, providing a balanced savory profile that complements the marinade without overpowering it.
- Spicy Kick: For those who love heat, consider adding a pinch of cayenne pepper or red pepper flakes to the marinade, or using a rub with a chili-forward profile.
- Herbaceous Touch: Incorporate fresh minced rosemary, thyme, or oregano into the marinade for an aromatic, earthy twist.
- Worcestershire Sauce Substitution: While I wholeheartedly recommend Bear & Burton’s W Sauce for its exceptional depth and complexity, in a pinch, any high-quality store-bought Worcestershire sauce will work effectively as a substitute for the marinade. It will still provide that essential umami and tang, though the flavor profile might be slightly less nuanced.
- Different Acid for Tenderizing: If you don’t have balsamic vinegar, red wine vinegar or apple cider vinegar can be used. Each will lend a slightly different tangy note, but will still contribute to the tenderization process.
- Sweetener Alternatives: Maple syrup or honey can be used instead of brown sugar for a different kind of sweetness and caramelization, though they will impart their own distinct flavor.
Expert Tips and Tricks for a Flawless Marinated Smoked Flank Steak
Achieving a perfectly tender and flavorful smoked flank steak is all about attention to a few key details. These tips will help you elevate your results every time.
- Marinate for Maximum Flavor and Tenderness: For the absolute most flavorful and tender steak, make it a priority to marinate the flank steak overnight in the refrigerator. A minimum of 4 hours is good, but 12-24 hours allows the marinade’s acids, salts, and enzymes to fully penetrate the meat, breaking down tough fibers and infusing every bite with rich, complex flavors. This extended marination is the secret to a truly succulent steak.
- Always Slice Against the Grain: This is arguably the most crucial tip for flank steak. Flank steak has long, distinct muscle fibers. Always identify these fibers and slice directly perpendicular to them (against the grain) into thin strips. This technique shortens the muscle fibers, making the steak incredibly more tender and much easier to chew. Slicing with the grain will result in tough, stringy pieces, regardless of how perfectly it was cooked. Take a moment before slicing to observe the direction of the lines running across the meat.
- The Meat Thermometer is Your Best Friend: To ensure your steak is cooked to absolute perfection and to prevent overcooking (which can quickly dry out flank steak), a reliable meat thermometer is indispensable. Flank steak is best enjoyed medium-rare to medium, so aim for an internal temperature of 130°F (54°C) for medium-rare before searing, allowing for carryover cooking. I personally swear by my Thermapen ONE for its lightning-fast and accurate readings, but any quality instant-read thermometer will serve you well in watching those critical temperatures.
- Pat the Steak Dry Before Smoking (and Searing): After marinating, while you don’t want to rinse off all the marinade, gently patting the steak surface lightly with paper towels to remove excess liquid is beneficial. Too much surface moisture can hinder the formation of a beautiful, smoky bark during the initial smoking phase and prevent a crisp, seared crust during the final high-heat cook. A slightly damp, but not wet, surface allows for better smoke adhesion and a more effective sear.
- Don’t Overcook Flank Steak: Due to its lean nature, flank steak can go from perfectly juicy to dry and tough very quickly if overcooked. This is why a meat thermometer is so vital. Aim for the lower end of your desired doneness range (e.g., 130°F for medium-rare) when removing it from the grill before the final rest, as the internal temperature will rise a few degrees during resting (carryover cooking).
- Experiment with Pellet Flavors: The type of wood pellets you use will subtly influence the final smoke flavor. Traeger Signature Blend is a great all-rounder, but consider hickory for a stronger, more traditional BBQ flavor, cherry for a milder, sweeter smoke with a beautiful color, or apple for a very mild, fruity essence. Matching your pellet choice to your preference can further customize your smoked flank steak experience.
Marinated Smoked Flank Steak
Equipment
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1 Traeger Timberline XL (or similar pellet grill)
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1 Gallon Zip-Top Bag
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1 Sharp Chef’s Knife
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Instant-Read Meat Thermometer (e.g., Thermapen ONE)
Ingredients
- 1 whole Flank Steak (approx. 2 pounds)
Marinade
- 1/4 cup Olive Oil
- 1/4 cup Soy Sauce
- 2 tbsp Balsamic Vinegar
- 2 tbsp Bear & Burton’s ‘W’ Sauce, Worcestershire sauce (or your favorite brand)
- 2 tbsp Brown Sugar
- 1 tbsp Fresh Lemon Juice
- 2 tbsp Smoked Q Rock’s Bourbon Brisket Rub
Instructions
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In a medium bowl, combine the olive oil, soy sauce, balsamic vinegar, Bear & Burton’s W sauce, brown sugar, lemon juice, and Smoked Q Rock’s Bourbon Brisket Rub. Whisk until all ingredients are well combined and the sugar has dissolved. Pour the mixture into a large gallon-sized zip-top bag.
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Place the flank steak into the zip-top bag with the marinade. Ensure there’s some air in the bag before sealing to allow the marinade to move freely around the steak. Seal tightly and gently shake/massage the bag to ensure the steak is fully coated. Refrigerate for at least 4 hours, preferably overnight (12-24 hours) for best results. If in a rush, a minimum of one hour will suffice.
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Set your Traeger Timberline XL (or other pellet grill) to 350°F (175°C) and allow it to preheat with the lid closed until it reaches a stable temperature. For optimal flavor, use Traeger Signature Blend Pellets or a mix of hickory and cherry wood pellets.
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Remove the flank steak from the marinade, allowing any excess to drip off. Lightly pat the steak surface with a paper towel to remove excess moisture (but do not rinse). Place the steak directly on the preheated grill grates. Smoke for approximately 45 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Use an accurate instant-read meat thermometer inserted into the thickest part of the steak.
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(Optional but recommended for crust) Increase the Traeger temperature to 475°F (245°C) or its highest searing setting. Once hot, sear the flank steak for 1-2 minutes per side to develop a beautiful, flavorful crust. Continue searing until the internal temperature reaches 140-145°F (60-63°C) for medium-rare to medium doneness, depending on your preference.
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Once the steak reaches your desired internal temperature, remove it from the grill and place it on a clean cutting board. Tent loosely with foil and let it rest for 10 minutes. This allows the juices to redistribute, ensuring a tender and moist steak. Finally, slice the flank steak against the grain into thin strips for maximum tenderness, then serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.