Smoke 'N Grill Flank Steak

Traeger Kitchen


Smoke 'N Grill Flank Steak

Prep Time

20 Minutes

Cook Time

3 Hours

Effort

Pellets

Hickory

The aroma of this flank steak by Christian Wallin will get the neighbors peeking over the fence and asking for a slice.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 1/4 Cup red wine

  • 1/4 Cup vegetable oil

  • 1 Teaspoon black pepper

  • 1 Teaspoon kosher salt

  • 1/8 Cup soy sauce

  • 1/8 Cup Worcestershire sauce

  • 10 Clove garlic, crushed

  • 2 Whole limes, squeezed

  • 2 Pound flank steak

Chimichurri
  • 1 Bunch cilantro, finely chopped

  • 6 Clove garlic, crushed

  • 3/4 Cup extra-virgin olive oil

  • 1/4 Cup red wine vinegar

  • 1 lime, juiced

  • 1 Tablespoon diced red onion

  • 1 Teaspoon black pepper

  • 1/2 Teaspoon kosher salt

Steps

  • 1

    In a large bowl, combine red wine, vegetable oil, black pepper, salt, soy sauce, Worcestershire sauce, garlic and lime juice.
    Ingredients
    • 1/4 Cup red wine

    • 1/4 Cup vegetable oil

    • 1 Teaspoon black pepper

    • 1 Teaspoon kosher salt

    • 1/8 Cup soy sauce

    • 1/8 Cup Worcestershire sauce

    • 5 Clove garlic, crushed

    • 5 Clove garlic, crushed

    • 2 Whole limes, squeezed

  • 2

    Pour it in a bag with the meat. Push out as much air as possible. Toss it in the fridge for 8 hours.
    Ingredients
    • 2 Pound flank steak

  • 3

    When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill225 ˚F
  • 4

    Smoke for 3 hours. Pull the steak off the grill, wrap in foil and let it sit for 10-15 minutes.
    Grill Icon
    Grill225 ˚F
  • 5

    Increase temperature on the Traeger to 450°F and allow the grill to preheat.
    Grill Icon
    Grill450 ˚F
  • 6

    While the grill preheats combine cilantro, garlic, olive oil, red wine vinegar, lime juice, red onion, pepper and salt in a blender and pulse until combined.
    Ingredients
    • 1 Bunch cilantro, finely chopped

    • 6 Clove garlic, crushed

    • 3/4 Cup extra-virgin olive oil

    • 1/4 Cup red wine vinegar

    • 1 lime, juiced

    • 1 Tablespoon diced red onion

    • 1 Teaspoon black pepper

    • 1/2 Teaspoon kosher salt

  • 7

    Once your grill is hot enough, transfer the steak back to the Traeger. Grill it about 3 minutes per side. You want to sear it getting some nice char and grill marks.
    Grill Icon
    Grill450 ˚F
  • 8

    Pull the steak off the grill and carve pencil-width slices against the grain. Serve with Chimichurri sauce. Enjoy!

Cooking Notes

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