Flank steak is one of the most flavorful and underrated cuts of beef, but it needs a little care to bring out its full potential. This recipe uses a savory marinade, low-and-slow smoking, and a quick sear to turn a lean cut into a perfectly tender, smoky steak with a caramelized crust.

Sliced thin against the grain, smoked flank steak is perfect for piling into smoky, flavor-packed tacos.

Ingredients you’ll need

• Flank steak – A lean, flavorful cut known for its intense beefy flavor and slightly chewy texture. Look for a piece around 2 to 3 pounds, or smoke two at once and double the marinade.

For the flank steak marinade

• Soy sauce – Adds deep umami flavor and helps tenderize.
• Olive oil – Helps the marinade cling and adds richness.
• White wine vinegar – Adds tang; red wine or apple cider vinegar are great substitutes.
• Brown sugar – Balances the salt and adds a touch of caramelization.
• Fresh orange juice – Brightens the marinade and helps tenderize; freshly squeezed is best.
• Garlic powder – Infuses flavor throughout the meat.
• Coarsely ground black pepper – Adds a punchy bite and enhances the smoke.

For the Optional Cilantro Chimichurri

• Fresh parsley and cilantro – A vibrant, herbaceous base; remove thick stems for best texture.
• Fresh garlic – Brings sharp, savory depth to the sauce.
• Kosher salt – Helps break down the herbs and balance the acidity.
• Jalapeño – Adds subtle heat; remove seeds for a milder bite.
• Everything bagel seasoning – A fun twist that adds crunch and savoriness.
• Extra virgin olive oil – Brings the sauce together with richness.
• Red wine vinegar and lime juice – Adds the tangy brightness that makes chimichurri pop.

Is smoked steak better than grilled?

The low-and-slow smoking process lets the steak cook gently while soaking up layers of real wood smoke, resulting in a deep, savory flavor you can’t get from high-heat grilling alone.

For lean cuts like flank steak, smoking offers an even bigger advantage. Grilling over high heat can dry the meat out fast, especially if you’re not watching closely. Smoking gives you more control, breaking down tough fibers without zapping the moisture, and when you finish it with a reverse sear, you still get that beautiful crust.

Does the Marinade Really Make a Difference?

I’ll be honest—I’ve always been a bit skeptical of marinades, especially when it comes to smoking meat. Most of the time, I prefer a good dry brine with kosher salt, followed by a flavorful BBQ rub. It’s less mess, more bark, and usually delivers better-tasting results.

But with flank steak, so many recipes swear by a marinade, and I liked the sound of using a marinade with citrus and soy—that I decided it was worth testing head-to-head.

So I smoked two flank steaks:

• One with a quick dry brine and a simple salt-and-pepper rub.
• One soaked in the marinade from this recipe, then smoked with no additional rub.

The verdict?
The dry-brined steak was incredibly juicy and tender, with great texture and a nice crust. But the marinated version had noticeably more depth of flavor, and a slightly richer, more caramelized crust—likely thanks to the sugars in the orange juice and soy sauce.

If you’ve written off marinades in the past, this one might change your mind. Try both and see which one wins your next cook.

How to make Smoked Flank Steak

1. Marinate the steak

I don’t usually marinate meat before smoking it, especially steak. But flank steak is relatively lean, so I wanted to test whether marinating it before smoking would help increase tenderness.

The least messy way to marinate steak is to add all of the ingredients into a large zip-lock bag.

Make sure you’ve sealed it tightly and squeezed all the air out. Then, give it a good mix around, massage it with your fingers, and pop it in the fridge for a few hours or up to overnight.

You can also use a dish and cover it with plastic wrap or foil. Overnight will get the best results, but I’ve been in a rush and only done it for one hour before and still got great flavor.

2. Smoke the flank steak

Preheat your smoker to 180°F. I like smoking at this low temperature because, especially on a pellet grill, you get a much better smoke flavor. It also brings the temperature up a lot more gently and allows more smoke flavor to build before we move on to the sear stage.

If you’re in a hurry feel free to smoke at 225 or even 250°F.

I used my Traeger pellet grill with cherry pellets for this cook.

Remove the steak from the marinade and allow any excess liquid to drip off before laying it down on the grill grates.

You can apply some steak or BBQ rub to your steak at this point, but I found my steak was perfectly well seasoned from the marinade.

Smoke the flank steak for about an hour or until it reaches an internal temperature of 105°F. At this point, you can remove it and tent it loosely in aluminum foil while you prepare for the searing stage.

This will allow you to reach a perfect medium rare of around 135°F after the next stage is completed.

While the steak is smoking, you can get started on the Cilantro Chimichurri, if you’re making that.

3. Make the fresh herb steak sauce

I don’t know if you can technically call this sauce a Chimichurri. It’s a combination of a few different recipes. I had some Everything Bagel Seasoning on hand, so I decided to throw that in, too. The fresh, zesty flavor pairs wonderfully with flank steak.

Get all your ingredients together. The exact ingredients don’t matter, so feel free to substitute for a different type of vinegar or chili.

I love the flavor and texture you get from using a mortar and pestle. If you prefer a smoother sauce, you can use a food processor though.

You want to use the pestle to grind the mixture, pressing firmly against the sides and bottom of the bowl and continue until everything is well mixed. You can add a dash more vinegar or olive oil if you need more liquid in the sauce.

Always give it a final taste and add more salt, lime or vinegar.

Transfer the sauce to a bowl and set aside to spoon over the sliced steak at the end.

4. Sear the steak

This next step will depend on what equipment you have on hand.

The key to a perfectly smoked flank steak is perfect medium-rare meat with a crust that you’re only going to get when searing over high heat.

Now you can 100% crank your pellet grill up to 500°F, or whatever the maximum temperature is, and get your steak back on to finish it off. But I’m always left disappointed anytime I sear on a pellet grill.

Plus I had my trusty Weber Kettle right next to my pellet grill, so I like to use that for the sear stage.

You can use your gas grill or even a smoking hot cast iron pan and still get great results.

As you sear the steak, the sugars from the marinade will start to caramelize, leaving a beautiful crust.

Sear the steak for 2-3 minutes on each side, rotating by 45 degrees halfway through to get nice grill marks.

For medium rare, you want to remove the steak when the temperature in the thickest part reaches around 125-128°F. The temperature of the thinner parts will be slightly higher, and then, after a quick 5-minute rest, you’ll be at a perfect medium rare.

5. Slice and serve

With the reverse sear method, you don’t have to rest the steak for more than a few minutes. This is a great time to start getting your condiments ready if you’re making tacos, and make sure you have a sharp knife handy.

ALWAYS slice against the grain, which on a flank steak runs longwise and is thankfully super easy to see.

Because a flank steak is thicker in the middle, you’re left with more well-done meat on the edges, which you can offer to any well-done warriors, leaving yourself the perfectly cooked medium rare slices in the middle.

I like to drizzle over a few spoonfuls of the cilantro chimichurri and then serve with warm tortillas and all of your favorite taco toppings like sour cream, sliced avocado, sliced onion.

More ways to serve smoked flank steak

• Steak tacos: My personal favorite. Serve with warmed tortillas and all of your favorite taco toppings (sour cream, sliced avocado, our Cilantro Chimichurri).
• Steak fajitas: Cut the steak into thin slices and place in a frying or cast iron pan with onions, peppers, garlic, and your favorite fajita seasoning. Serve with some corn tortillas and all the traditional toppings for a delicious Mexican-inspired meal.
• Steak salad: Chop up the steak and mix it with greens, cherry tomatoes, cucumber slices, crumbled feta cheese, pickled red onions, sliced avocado, and diced jalapenos. Drizzle with your favorite dressing and you’ve got a quick salad for lunch.
• Lettuce wraps: Shred the steak and wrap it in lettuce leaves with sliced red onions, diced carrots, cucumber slices, and a tangy Asian-style dressing.
• Steak sandwiches: Slice the steak and pile it onto some bread with mayo, tomato slices, lettuce, pickle chips and your favorite cheese. 

Print

Perfect Smoked Flank Steak

This smoked flank steak gets infused with flavor from a citrus-soy marinade, then slow-smoked and reverse-seared for a juicy interior and caramelized crust. Slice it thin for tacos, sandwiches, or serve it straight with a spoonful of optional chimichurri for a bright, herby finish.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Marinate 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 6 people

Calories 290kcal

Author Joe Clements

Ingredients

• 2 lb flank steak

Steak Marinade

• ½ cup soy sauce
• 2 tbsp olive oil
• 2 tbsp white wine vinegar or red wine or apple cider vinegar
• 2 tbsp brown sugar
• 4 tbsp fresh orange juice from 1 medium orange
• 1 tbsp garlic powder
• 1 tbsp black pepper coarsely ground

Optional Cilantro Chimichurri (Fresh Herb Steak Sauce)

• 1 cup fresh parsley loosely packed, thick stems removed
• 1 cup fresh cilantro loosely packed, thick stems removed
• 4 cloves garlic crushed or finely chopped
• 2 tsp kosher salt
• 1 jalapeño diced (remove seeds for less heat)
• 1 tbsp everything bagel seasoning garlic + onion flakes as a sub
• ½ cup extra virgin olive oil
• 1 tbsp red wine vinegar
• 2 tbsp fresh lime juice from 1 medium lime

Instructions

Smoked Flank Steak

• In a large container or zip-top bag, combine the soy sauce, olive oil, vinegar, brown sugar, orange juice, garlic powder, and black pepper.
• Add the flank steak, ensuring it’s fully coated. Marinate in the fridge for 1–2 hours or up to 24 hours for deeper flavor.
• Remove the steak from the marinade, allowing any excess to drip off.
• Preheat your smoker to 180°F. Remove steak from marinade, letting excess drip off. Place the steak directly on the grill grates. Smoke until the internal temperature reaches 105°F (about 60 minutes).
• Remove steak from the smoker and tent loosely with foil. Rest for 10 minutes while preheating your grill, cast iron skillet, or smoker to high heat (500°F+).
• Sear the steak for 2–3 minutes per side, or until the internal temp reaches 125–130°F for medium-rare.
• Rest for 5 minutes, then slice against the grain. Spoon over chimichurri if using, and serve immediately.

For the Cilantro Chimichurri

• While the steak is smoking or resting, combine all sauce ingredients in a mortar and pestle or food processor. Mash or pulse until you achieve a coarse, spoonable texture. Taste and adjust seasoning, adding more oil or acid as needed.

Notes

Marinade – Feel free to make your own adjustments to the marinade. Make sure you keep the essentials; oil, something acidic, lemon juice, or vinegar. Condiments such as soy or Worcestershire, plus herbs, and spices.

Wood – Experiment with different types of wood. Hickory and pecan are two of my favorites, especially for beef, but if you prefer a slightly less smoky flavor, you can try to use oak. For milder flavors, try cherry or apple wood.

Nutrition

Calories: 290kcal | Carbohydrates: 8g | Protein: 35g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 91mg | Sodium: 1163mg | Potassium: 620mg | Fiber: 1g | Sugar: 5g | Vitamin A: 46IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 3mg