Traeger Smoked Flank Steak: A Flavorful Grilling Masterpiece

Grilling season is here, and there’s no better way to elevate your backyard barbecue than with this Traeger Smoked Flank Steak. This dish combines the rich, smoky aroma of wood-fired grilling with a tender, juicy cut of beef that’s perfect for slicing and serving in a variety of ways. Whether you’re hosting a dinner party or simply craving a hearty meal, this recipe delivers on flavor, simplicity, and versatility.

Why You’ll Love This Recipe

• Unmatched Smoky Flavor: The Traeger grill infuses every bite of the flank steak with a deep, irresistible smokiness.
• Quick and Easy Prep: With a straightforward marinade and minimal hands-on cooking time, this dish is perfect for weeknight dinners or weekend gatherings.
• Tender and Juicy Results: Proper marination techniques and slicing against the grain ensure a melt-in-your-mouth texture.
• Endless Versatility: Serve it as a standalone main dish, slice it for tacos, layer it into sandwiches, or toss it over a salad for a protein-packed meal.
• Healthy Option: Lean yet satisfying, flank steak is an excellent source of high-quality protein, making it a smart choice for health-conscious eaters.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the steak:

• 1 (2 lb) flank steak
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tbsp olive oil

For the marinade (optional but highly recommended):

• ¼ cup soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp honey or brown sugar
• ½ tsp red pepper flakes (optional for heat)

Step-by-Step Instructions

Step 1: Marinate the Flank Steak

The first step to achieving a flavorful steak is preparing the marinade. In a medium-sized bowl, whisk together the soy sauce, Worcestershire sauce, olive oil, balsamic vinegar, minced garlic, honey or brown sugar, and red pepper flakes (if using). The combination of savory, tangy, and slightly sweet flavors will penetrate the meat, resulting in a well-rounded taste profile.

Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours. For the best results, let it marinate overnight. This extended time allows the flavors to fully develop, creating a more robust and delicious end product.

Step 2: Preheat the Traeger Grill

Before placing the steak on the grill, preheat your Traeger to 225°F. Allow the grill to heat for about 15 minutes with the lid closed. For optimal flavor, use wood pellets such as hickory, oak, or mesquite. These woods impart a rich, earthy aroma that complements the natural taste of beef without overpowering it.

If you don’t have a Traeger, don’t worry! You can still achieve great results on a gas grill by using a smoker box filled with wood chips.

Step 3: Smoke the Steak

Remove the flank steak from the marinade and pat it dry with paper towels. Drying the surface helps create a better sear later on. Season both sides generously with kosher salt, black pepper, garlic powder, and smoked paprika.

Place the steak directly on the grill grates and close the lid. Smoke the steak for 45–60 minutes, or until it reaches an internal temperature of approximately 120°F for medium-rare. Use a reliable meat thermometer to monitor the temperature accurately. Smoking at a low temperature allows the steak to absorb the smoky essence while remaining tender and juicy.

Step 4: Reverse Sear for a Perfect Crust

Once the steak has absorbed the smoky flavor, increase the Traeger’s temperature to 450°F. Alternatively, you can transfer the steak to a cast-iron skillet heated over high heat. Sear each side for 1–2 minutes, or until a beautiful caramelized crust forms. Aim for an internal temperature of 130–135°F for medium-rare or 140–145°F for medium. Avoid overcooking, as flank steak can become tough if cooked beyond medium.

Step 5: Rest and Slice

After removing the steak from the grill, let it rest on a cutting board for 10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful.

To maximize tenderness, always slice the steak against the grain. Look closely at the muscle fibers running through the meat and cut perpendicular to them. Thin slices are ideal for tacos, salads, or sandwiches, while thicker pieces work well as a standalone main dish.

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Serving Suggestions

This Traeger Smoked Flank Steak pairs wonderfully with a wide range of sides. Consider serving it alongside roasted vegetables like asparagus or Brussels sprouts, creamy mashed potatoes, or grilled corn on the cob. For a lighter option, toss it over a bed of mixed greens with cherry tomatoes, cucumbers, and a drizzle of chimichurri sauce for a refreshing twist.

If you’re in the mood for something handheld, use the sliced steak to make tacos, burritos, or sandwiches. Top with fresh toppings like avocado slices, pico de gallo, or shredded lettuce for added texture and flavor.

Storage and Reheating Tips

Leftover flank steak can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the slices in a skillet over medium heat or warm them in a 250°F oven until heated through. For longer storage, freeze the steak in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations to Try

• Spicy Kick: Add cayenne pepper or extra red pepper flakes to the seasoning mix for a fiery twist.
• Teriyaki-Inspired: Swap Worcestershire sauce for teriyaki sauce and include grated ginger for an Asian-inspired marinade.
• Garlic Butter Finish: After cooking, top the steak with a mixture of melted butter, minced garlic, and chopped fresh herbs like parsley or cilantro.
• Tex-Mex Style: Incorporate chili powder and lime zest into the marinade, then serve with warm tortillas and sautéed peppers and onions.
• Low-Sodium Option: Use reduced-sodium soy sauce and Worcestershire sauce to cater to dietary preferences.

Frequently Asked Questions

What’s the best wood for smoking flank steak?
Hickory, oak, mesquite, or cherry wood pellets provide excellent smoky flavor when grilling beef.

How long should I marinate flank steak?
At least 2 hours is recommended, but overnight marination yields the deepest flavor.

What’s the best internal temperature for flank steak?
For medium-rare, aim for 130–135°F. For medium, cook to 140–145°F.

Do I need to reverse sear the steak?
Yes! Reverse searing creates a crispy exterior while keeping the interior juicy and tender.

How do I slice flank steak correctly?
Always slice against the grain (perpendicular to the muscle fibers) for maximum tenderness.

Can I cook this on a gas grill instead?
Absolutely! Use a smoker box with wood chips to mimic the smoky flavor of a Traeger.

What sides go well with Traeger flank steak?
Roasted veggies, mashed potatoes, grilled corn, or a fresh salad all complement the dish beautifully.

Can I use a different cut of steak?
Skirt steak or flat iron steak are great alternatives if flank steak isn’t available.

What if I don’t have time to marinate?
Even 30 minutes of marination will enhance the flavor, though longer times produce better results.

Can I use this recipe for tacos or fajitas?
Definitely! Thinly slice the steak and serve with tortillas, onions, peppers, and your favorite toppings.

Conclusion

Traeger Smoked Flank Steak is a crowd-pleasing dish that combines ease of preparation with bold, smoky flavors. By following these detailed steps, you’ll achieve a perfectly cooked steak that’s tender, juicy, and bursting with flavor. Whether you’re grilling for family or friends, this recipe is sure to impress. So fire up your Traeger, gather your ingredients, and get ready to savor the ultimate wood-fired masterpiece!