Traeger Flank Steak is a juicy, flavorful dish that’s infused with smoky goodness and cooked to perfection on a wood pellet grill. Flank steak is a lean, yet tender cut of beef that absorbs marinades beautifully, making it a great option for grilling and slicing. Whether you’re serving it as the main dish, using it for tacos, or slicing it over a salad, this Traeger-smoked steak will be a guaranteed hit.
Why You’ll Love This Recipe
- Smoky and flavorful – The Traeger adds deep, rich smoky notes to the meat.
- Easy to prepare – Simple marinade and quick cooking time make it a great weeknight meal.
- Juicy and tender – Proper marination and slicing techniques ensure a tender bite.
- Versatile – Serve as a main dish, in tacos, burritos, salads, or sandwiches.
- Healthy and high-protein – A great lean protein option for a balanced meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Flank steak
- Olive oil
- Soy sauce
- Worcestershire sauce
- Garlic cloves, minced
- Lime juice
- Brown sugar
- Smoked paprika
- Ground cumin
- Black pepper
- Salt
Directions
Step 1: Marinate the Flank Steak
- Prepare the marinade – In a bowl, whisk together olive oil, soy sauce, Worcestershire sauce, garlic, lime juice, brown sugar, smoked paprika, cumin, salt, and black pepper.
- Marinate the steak – Place the flank steak in a large resealable bag or dish and pour the marinade over it. Ensure the steak is well coated.
- Refrigerate – Let it marinate for at least 2 hours (or overnight for the best flavor).
Step 2: Preheat the Traeger
- Set the smoker temperature – Preheat your Traeger to 225°F and let it heat for about 15 minutes. Use wood pellets like hickory, oak, or mesquite for great flavor.
Step 3: Smoke the Steak
- Smoke for 45–60 minutes – Place the marinated flank steak directly on the grill grates and smoke until it reaches an internal temperature of about 120°F (for medium-rare).
Step 4: Reverse Sear for a Perfect Crust
- Increase temperature to 450°F – Once the steak has absorbed the smoky flavor, crank up the Traeger to 450°F.
- Sear both sides – Sear the steak for 1–2 minutes per side until it reaches an internal temperature of 130–135°F (for medium-rare).
Step 5: Rest and Slice
- Rest the steak – Remove from the grill and let it rest for 10 minutes to lock in juices.
- Slice against the grain – Cut the steak into thin slices against the grain for maximum tenderness.
Servings and Timing
- Servings: 4–6
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes (plus marinating time)
Variations
- Spicy Flank Steak – Add red pepper flakes or chipotle powder to the marinade.
- Teriyaki Flank Steak – Swap Worcestershire sauce for teriyaki sauce and add ginger.
- Garlic Butter Steak – Top with a mix of melted butter, garlic, and fresh herbs after cooking.
- Tex-Mex Style – Use chili powder and lime zest in the marinade and serve with tortillas.
- Low-Sodium Version – Use low-sodium soy sauce and Worcestershire sauce.
Storage/Reheating
- Storage: Keep leftover steak in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in a skillet over medium heat or in a 250°F oven until warmed through.
- Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
What’s the best wood for smoking flank steak?
Hickory, oak, mesquite, or cherry wood pellets provide great smoky flavor for beef.
How long should I marinate flank steak?
At least 2 hours, but overnight is best for deep 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! The reverse sear creates a perfect crust while keeping the inside juicy.
How do I slice flank steak correctly?
Always slice against the grain (perpendicular to the muscle fibers) for a tender bite.
Can I cook this on a gas grill instead?
Yes, but you’ll miss the smoky flavor. Use a smoker box with wood chips for a similar effect.
What sides go well with Traeger flank steak?
Try roasted veggies, mashed potatoes, grilled corn, or a fresh salad.
Can I use a different cut of steak?
Yes! Skirt steak or flat iron steak are great alternatives.
What if I don’t have time to marinate?
Even 30 minutes will add some flavor, but the longer, the better.
Can I use this recipe for tacos or fajitas?
Absolutely! Slice it thin and serve with tortillas, onions, and peppers.
Conclusion
Traeger Flank Steak is a simple yet flavorful dish that’s perfect for grilling season. With a smoky marinade, juicy texture, and perfect sear, this steak is versatile enough for tacos, sandwiches, or just slicing and serving. Fire up your Traeger and enjoy this delicious, smoky masterpiece!
PrintTraeger Flank Steak
This Traeger Flank Steak is juicy, smoky, and packed with flavor. Smoking the steak low and slow allows it to absorb that deep wood-fired aroma, then a quick sear locks in the juices. Perfect for slicing thin and serving on tacos, salads, or as a main dish!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Smoking & Grilling
- Cuisine: American
Ingredients
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, for extra flavor):
- 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)
Instructions
1. Marinate the Steak (Optional, but Recommended):
- In a bowl, whisk together the marinade ingredients.
- Place the flank steak in a zip-top bag or shallow dish and pour the marinade over it.
- Let it marinate in the refrigerator for at least 2 hours, or up to 12 hours for deeper flavor.
2. Preheat the Traeger Grill:
- Set the Traeger to 225°F and load it with hickory, oak, or mesquite pellets for the best flavor.
- Allow the grill to preheat for 15 minutes with the lid closed.
3. Smoke the Flank Steak:
- Remove the steak from the marinade and pat it dry.
- Season both sides with salt, pepper, garlic powder, and smoked paprika.
- Place the steak directly on the grill grates and smoke for 45-60 minutes, or until it reaches an internal temperature of 120°F for medium-rare.
4. Sear for a Perfect Crust:
- Increase the Traeger temperature to 450°F (or use a cast-iron skillet over high heat).
- Sear the steak for 1-2 minutes per side until it develops a caramelized crust.
- Remove from heat when it reaches 130-135°F for medium-rare or 140-145°F for medium.
5. Rest, Slice & Serve:
- Let the steak rest for 10 minutes before slicing.
- Slice against the grain into thin strips for maximum tenderness.
Serving Ideas:
- Serve with chimichurri sauce for a fresh, herby kick.
- Use in tacos, burritos, or sandwiches.
- Pair with grilled veggies or a fresh salad.
Notes
- Want it spicier? Add a pinch of cayenne or extra red pepper flakes to the seasoning.
- Don’t overcook it! Flank steak is best at medium-rare to medium—any more and it can become tough.