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Smoking

Smoked Flank Steak

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Flank steak is often an underappreciated cut of meat. But this Smoked Flank Steak recipe is definitely going to change your mind! The hickory smoke flavor, together with the dry rub, makes this recipe one of a kind!

I love the smoky flavor of beef from the smoker. Are you looking for a few other ideas to make in your smoker? Why not check out this beef brisket Burnt Ends or try these Fred Flintstone-sized Smoked Beef Ribs.

Whole smoked flank steak sliced on a cutting board.

Flank steak is often used to make beef jerky, or it can be marinated and grilled over a hot grill. Either way, it is always best when it is served medium rare and thinly sliced. When you smoke a flank steak, it cooks at a low temp, slow for a long period of time.

HELPFUL ITEMS FOR THIS RECIPE

This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.

Hickory Wood Smoking Chips

Masterbuilt Electric Smoker

Premium Carving Knife

What do you need to make smoked flank steak?

Ingredients to make smoked flank steak on a wooden countertop.

You will need a smoker for this recipe. It would be very difficult to smoke this flank steak on a grill using smoker packets. Other than the flank steak, the remaining ingredients for this recipe should already be available in a well-stocked pantry.

  • Flank steak
  • Chili powder
  • Cumin
  • Whole peppercorns
  • Whole coffee beans
  • Garlic cloves
  • Red chili flakes
  • Sea salt (or Kosher salt)
  • Dried minced onion
  • Olive oil
  • Worcestershire sauce
  • Limes
  • Canola oil

How To make smoked flank steak

Let your flank steak come to room temperature. While that is happening, prepare your smoker with hickory wood chips. Preheat it to 225 degrees F. Place a large cast-iron skillet in the smoker while it is preheating.

Meanwhile, make the rub for your flank steak. Add the whole coffee beans, garlic cloves, whole peppercorns, red chili flakes, sea salt, and dried minced onion to a mortar bowl. Using the pestle, press into a paste.

Transfer the paste to a small bowl. Add the olive oil, Worcestershire sauce, chili powder, and cumin, and whisk to combine.

Coat the steak on both sides with the rub/paste that you made. Place the steak on a baking sheet while you prepare the cast iron skillet. Start by slicing the limes into 1/8 inch thick slices.

Add just enough canola oil to the cast iron skillet to cover the bottom of the pan. Make sure you use an oil with a high smoke point like canola or grapeseed oil. You don’t want your steak to be flavored with burnt oil! Line the bottom of the skillet with lime slices. Gently place the flank steak on top of the lime slices. It is now time to close the smoker lid and let the magic happen.

How long does it take to smoke flank steak at 225?

Flank steak in a cast iron skillet on lime slices smoking in the smoker.

It will take between 1 and 2 hours to smoke a flank steak at 225 degrees F. Obviously, it will depend upon how thick your steak is, but remember you should only cook a flank steak to medium-rare. If it is overcooked, it will become tough and chewy, and nobody wants that!

I would suggest removing the steak from the smoker when the internal temperature reaches 125 degrees F. Keep in mind the temperature will continue to rise a few degrees while the meat is resting.

This post contains affiliate links. As a Thermoworks Affiliate, I earn a small portion from qualifying purchases at no extra charge to you.

Red Thermapen One instant read thermometer

I always use my trusty Thermapen One instant-read thermometer for an accurate and quick read of internal temperature.

Flank steak can become very tough if it is overcooked, so be careful. Once your steak reaches temp, remove it from the smoker. Place it on a wooden cutting board to rest for about 10 minutes.

Serving smoked flank steak

Thinly sliced smoked flank steak on a white plate with little potatoes

Be aware when you are slicing your flank steak, or any meat really you want to make sure you cut across the grain, not with the grain. Slicing your meat this way will give you perfect slices every time.

Smoked flank steak pairs well with just about any side dish you feel like making, from potatoes to corn to BBQ Wok Veggies. The flavors of the hickory smoke combined with the rub make every bite of this steak amazing.

The rub ingredients really make this smoked steak. The coffee adds a background flavor that you can’t quite put your finger on. With the chili powder, garlic, and peppercorns, the flavor is just non-stop!

Thinly sliced smoked flank steak laid out on a wooden board.

Just look at all those herbs and spices in that rub! Smoking the steak in a cast iron pan on a bed of sliced limes allows the citrus flavors to permeate the steak while it smokes. It’s not overpowering; it just adds a hint of lime flavor to the steak.

Don’t you just want to slice off a bite? Look at how juicy and tender that steak is. Makes you want to run out a buy a flank steak to smoke for dinner tonight, doesn’t it!

Close up of smoked flank steak sliced on a cutting board.

Pin it HERE!!

This amazing hickory Smoked Flank Steak is so flavourful, the rub is awesome, and it has just a hint of citrus.

Pin it HERE!!

This amazing hickory Smoked Flank Steak is so flavourful, the rub is awesome, and it has just a hint of citrus.

Smoked Flank Steak

Ken Noland
This smoked flank steak is wonderfully tender with a hint of hickory smoke and citrus. The rub has some flavors you may not expect.
4.86 from 7 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Additional Time 10 minutes mins
Total Time 2 hours hrs
Course Smoking
Cuisine American
Servings 6 Servings
Calories 133 kcal

Ingredients
 

  • Flank steak 1 ½-2 lbs
  • 2 tsp Chili powder
  • 1 tsp Cumin
  • 2 tsp Whole peppercorns
  • ½ tbsp Whole coffee beans
  • 8 Garlic cloves
  • ½ tsp Red chili flakes
  • 1 tsp Sea salt flakes or Kosher salt
  • 1 tsp Dried minced onions
  • 1 tbsp Olive oil
  • 1 tbsp Worcestershire
  • 3 Limes sliced
  • Canola oil

Instructions
 

  • Preheat the smoker to 225* for 20 minutes with a cast-iron skillet inside. Use hickory wood for smoking.
  • Let the steak come to room temp for about 20-25 minutes.
  • Prepare steak rub. Add coffee beans, garlic cloves, peppercorns, red pepper flakes, sea salt flakes, and dried minced onions to a mortar. Use the pestle to coarsely grind and press into a paste.
  • Transfer to a small bowl and add the chili powder, cumin, olive oil, and Worcestershire sauce.
  • Generously coat the steak on both sides. Place onto a baking tray to transport to the smoker.
  • Slice limes into ⅛” rounds.  Add a small amount of canola oil to the cast iron skillet, just enough to coat the bottom. Line the cast iron surface with limes, then rest the flank steak on top.
  • Cover and smoke for 1 – 1 .5 hours, or until internal temperature reads 125 degrees F. (steak will rise in temp 5-7 degrees as it rests) Note: for this cut of steak, medium rare is preferred as it gets very tough if it is cooked to a higher temp.
  • Place steak on a wooden cutting board and allow to rest for 10 minutes.
  • Thinly slice making sure to cut across the grain and enjoy!

Equipment

MacLean's Outdoor Hickory Wood BBQ Smoking Chips
MacLean’s Outdoor Hickory Wood BBQ Smoking Chips
Masterbuilt MB20071117 Digital Electric Smoker, 30", Black
Masterbuilt MB20071117 Digital Electric Smoker, 30″, Black
MAIRICO Premium Carving Knife - 11-inch Ultra Sharp Brisket Knife with Luxurious Pakkawood Handle and Granton Blade, designed as Slicing Knife for Meat, Roasts, BBQs, and more.
MAIRICO Premium Carving Knife – 11-inch Ultra Sharp Brisket Knife with Luxurious Pakkawood Handle and Granton Blade, designed as Slicing Knife for Meat, Roasts, BBQs, and more.

Nutrition

Serving: 1Calories: 133kcalCarbohydrates: 16gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gCholesterol: 11mgSodium: 597mgFiber: 3gSugar: 4g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!


2 Comments

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Comments

  1. Charlie says

    April 17, 2023 at 9:01 am

    It’s VERY important to slice this across the grain of the meat, not with the grain, to get tender, chewable pieces, preferably on a slight bias about 1/4” thick. Trust me on this. You can get everything else perfect and blow it by not doing this.

    Reply
    • Ken Noland says

      April 17, 2023 at 10:03 am

      Great point.

      Reply
4.86 from 7 votes (7 ratings without comment)

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Hi, I’m Ken thanks for stopping by BBQing with the Nolands! I was born and raised in Western Canada. I grew up on the great wide open farmlands that produce some of the worlds’ best livestock and grains.
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