Smoked Flank Steak [Easy Grill Beef]


Low and slow smoked beef flank steak over the fire. Cooked in a citrus garlic marinade, this barbecue steak recipe is rich in flavor and easy to prepare.

Smoked steak

Smoked flank steak is the perfect way to enjoy this subtle cut of beef. While most people choose to grill this gem of meat, smoking it when grilling takes the meat’s natural buttery flavor to a new level. The large grains that run through the meat become wonderfully tender when we cook it slow and low, giving you a steak that melts in your mouth and has an unparalleled crispiness on the outside.

So much quicker than other original cuts of meat, our easy smoked flank steak recipe takes under an hour in the smoker before quickly browning over high heat to lock in flavor. The steak can then be sliced ​​and served plain or as a meat taco filling.

From tips on buying the best flank steak and grilling tips, discover how to smoke flank steak today.

Grilled smoked flank steak

What is skirt steak?

One of the tastiest cuts of meat, the flank steak , comes from the bull’s diaphragm region and is the muscle that helps the animal breathe. Because of this location, it’s a well-trained muscle that boasts large fibers, terrible grain, and incredible flavor.

The term flank steak refers to two different cuts of meat:

  • The outer apron, which is the diaphragmatic muscle of the cow
  • The inner skirt, which is the transversus abdominis muscle

The flank steak is one of the toughest cuts of meat due to its significant amount of connective tissue. However, when prepared properly, it can be a perfectly tender cut of meat, perfect for tacos or fajitas, or even enjoyed on its own.

smoked steak cut into slices, cooked medium rare on a white plate

How to smoke flank steak

Traditionally, flank steak is cooked quickly over high heat. However, as long as you are careful not to overcook your steak, a smoker can be the perfect tool for creating the perfect flavorful flank steak. The process imparts the distinctive smoky flavor that makes your food amazing.

  1. Prepare the steak without trimming excess fat along the surface. Pat the brine-packed meat dry with kosher salt and leave the meat in the fridge for 3-4 hours.
  2. Prepare the marinade and pour into a gallon-sized ziplock bag or airtight container. Add flank steak and dunk the meat. 30 minutes sailor.
  3. Set the smoker on at 250°F and smoke the flank steak for 45 minutes
  4. Finish the steak by searing it over high heat for a few minutes.
  5. Leave to rest in aluminum foil and slice against the grain to serve

How do I buy flank steak?

Raw sliced ​​beef flank steak on a wooden cutting board
Beef flank steak contains thick, tough muscle fibers that run throughout the muscle.

Although there are two cuts of skirt steak, chances are you’ll only find steaks simply labeled “skirt steak” at your grocery store or butcher. 

Which side are you on?

Skirt steak could technically refer to either the outer breast or the inner breast, and chances are you’ll only find the inner breast at your local grocery store. The outer brisket is thicker and more uniform in size, making it desirable in restaurants and other commercial kitchens, with the inner brisket primarily available to home cooks.

Don’t get overwhelmed

Although flank steak and flank steak are similar, and their names are sometimes used interchangeably, they are two distinct cuts of steak. Your butcher should have these properly labeled. While the flank steak can range in size from one to four pounds, the flank steak weighs around two pounds.

Outer skirt versus inner skirt

If you can find a butcher that wears an outside breast, it will be more expensive than the inside breast. The outer mantle is covered with a membrane that must be removed prior to dissection. A good butcher WILL remove this membrane before selling the fillet.

The inner skirt is thinner and has a more irregular shape. Apart from the shape, the two steak cuts are very similar. You can use the outer brisket and inner brisket in recipes.

Smoked wood

The best woods for smoking steaks are strong, durable hardwoods like oak, hickory, or mesquite. The dense smoke produced by these woods perfectly complements the deep meaty flavors of the steak and can last as long as the smoke lasts without the need for frequent, if ever, refilling.

Quick tips

  1. Because one side of a flank steak tends to burn more than the other, it’s important to test the temperature where the steak burns.
  2. Always cut your steak against the grain. This helps break up the tough fibers in the meat, leaving you with a wonderfully tender steak.

Smoked flank steak

Low and slow smoked beef flank steak over the fire. Cooked in a citrus garlic marinade, this barbecue steak recipe is rich in flavor and easy to prepare.
Great Plato Course
American cuisine
Preparation time 10 minutes
Cooking time 50 minutes
Total time 1 hour
Serving 4


  • 1 pound flank steak
  • Kosher salt


  • 3 orange juice
  • 3 lemon juice
  • 3 lemon juice
  • ¼ cup olive oil
  • ¼ cup Worcestershire willow
  • 2 tea spoons of red pepper flakes
  • 1 teaspoon ground cumin
  • 2 garlic cloves chopped


  • Dry salt the steak and sprinkle with about 1/2 teaspoon of kosher salt. Place the whole pan in the fridge for 3-4 hours.
  • At medium damage, mix the ingredients of the marinade.
  • Place your flank steak in a gallon-size ziplock bag. Pour the marinade into the bag and massage into the steak, covering the entire surface of the steak. Get all the air out of the bag and refrigerate for at least 30 minutes.
  • Discard the marinade and pat the steak dry. Don’t rinse your steak.
  • Apply your dry batter liberally to the entire surface of the flank steak.
  • Turn on your smoker at 107°C. If you are using a charcoal grill, be sure to set it to 2-zone indirect grilling.
  • Place your steak on smoking racks and cook until the internal temperature of the steak is 43°C, about 45 minutes.
  • Heat your grill to 260°C(500°F) or cast iron skillet over high heat. Place flank steak directly on heat and sear 1-2 minutes per side, until internal temperature is 55C.
  • Remove steak from smoker and store in foil. Rest for 10 minutes.
  • To serve, cut the flank steak into fiber slices at a 45 degree angle against the die.

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