Smoked Flank Steak
Smoked Flank Steak
Ingredients
For the Marinade
- 1 1/2 tablespoons avocado oil
- 3 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 3 tablespoons pickled jalapeno brine
- 2 lime juice, from 2 limes
- 2 chipotle peppers in adobo, chopped
- 1/2 tablespoon garlic powder
- as needed salt
- as needed black pepper
For the Steak
- 1 flank steak
Instructions
- 1
In a large container with a lid, combine the avocado oil, red wine vinegar, Worcestershire sauce, pickled jalapeno brine, fresh lime juice, chopped chipotle peppers in adobo, garlic powder, salt, and black pepper. Whisk all ingredients together until well combined.
⏱️ 5 min
- 2
Set the marinade aside. If needed, trim your flank steak to remove any silver skin or excess fat.
⏱️ 5 min
- 3
Place the flank steak in the marinade, ensuring it is completely covered. Cover the container with the lid and refrigerate for at least 1-2 hours, but overnight is best for maximum flavor.
⏱️ 5 min
- 4
Preheat your smoker to 225°F. While the smoker heats up, remove the flank steak from the marinade and wipe it off completely dry. This is crucial for optimal smoke penetration and to prevent a soggy exterior.
⏱️ 5 min•🌡️ 225
- 5
Place the flank steak directly on the smoker grates and smoke for 40-60 minutes, or until it reaches an internal temperature of 115-120°F.
⏱️ 45 min•🌡️ 225
- 6
Once the steak reaches the desired internal temperature, remove it from the smoker and let it rest for a few minutes.
- 7
Turn up your grill (or smoker to grill function) to a high heat setting for searing.
⏱️ 5 min
- 8
Sear the flank steak for 1 minute per side to create a delicious crust and char.
⏱️ 2 min
- 9
Remove the steak from the grill and let it rest for 2-3 more minutes.
⏱️ 3 min
- 10
Slice the steak slowly against the grain into thin pieces. Serve on its own or use to make incredible steak tacos.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Flank Steak
For the Marinade
- 1 1/2 tablespoons avocado oil
- 3 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 3 tablespoons pickled jalapeno brine
- 2 lime juice, from 2 limes
- 2 chipotle peppers in adobo, chopped
- 1/2 tablespoon garlic powder
- as needed salt
- as needed black pepper
For the Steak
- 1 flank steak
Instructions
- 1
In a large container with a lid, combine the avocado oil, red wine vinegar, Worcestershire sauce, pickled jalapeno brine, fresh lime juice, chopped chipotle peppers in adobo, garlic powder, salt, and black pepper. Whisk all ingredients together until well combined.
⏱️ 5 min - 2
Set the marinade aside. If needed, trim your flank steak to remove any silver skin or excess fat.
⏱️ 5 min - 3
Place the flank steak in the marinade, ensuring it is completely covered. Cover the container with the lid and refrigerate for at least 1-2 hours, but overnight is best for maximum flavor.
⏱️ 5 min - 4
Preheat your smoker to 225°F. While the smoker heats up, remove the flank steak from the marinade and wipe it off completely dry. This is crucial for optimal smoke penetration and to prevent a soggy exterior.
⏱️ 5 min•🌡️ 225 - 5
Place the flank steak directly on the smoker grates and smoke for 40-60 minutes, or until it reaches an internal temperature of 115-120°F.
⏱️ 45 min•🌡️ 225 - 6
Once the steak reaches the desired internal temperature, remove it from the smoker and let it rest for a few minutes.
- 7
Turn up your grill (or smoker to grill function) to a high heat setting for searing.
⏱️ 5 min - 8
Sear the flank steak for 1 minute per side to create a delicious crust and char.
⏱️ 2 min - 9
Remove the steak from the grill and let it rest for 2-3 more minutes.
⏱️ 3 min - 10
Slice the steak slowly against the grain into thin pieces. Serve on its own or use to make incredible steak tacos.
⏱️ 5 min