For a perfectly smoked meat dinner, try this recipe for Smoked Flank Steak with Chimichurri Sauce. This budget-friendly steak is transformed into a tender and juicy piece of meat with the help of a simple marinade and some low and slow cooking time in the smoker. With a side of fresh chimichurri sauce, this smoky steak dinner is a winner!
We all know that striploin and ribeye get all of the attention, but we can’t overlook more affordable pieces of meat that when prepared properly, can be turned into amazingly juicy mouthfuls.
What is Flank Steak?
Flank steak (sometimes referred to as London Broil) is an economical cut of meat that comes from the abdominal muscle of the cow. It’s a very lean cut, which means it can be a little tough unless you prepare it properly.
When shopping for flank steak, look for a piece that has a flat shape and dark red coloring. It should also have some marbling and large muscle fibers which you can see.
Similar to other affordable cuts of beef like skirt steak or flat iron steak, flank steak really benefits from being marinated. In this recipe, you’ll marinate it for a couple of hours first before cooking it in the smoker over low heat.
I also make a chimichurri sauce to go along with it. It’s a fresh sauce made with bright herbs, red wine vinegar, and lemon juice. Talk about a burst of flavor!
Pair this flavorful main dish with baked potatoes or a delicious wedge salad and you can even reheat it to enjoy the next day.
Why You’ll Love This Recipe
This quick smoked flank steak recipe is an easy dinner with loads of flavor! A simple marinade helps to transform this budget-friendly steak into a juicy and tender piece of meat. Smoked low and slow for 45 minutes and served with a fresh chimichurri sauce on the side, your family is going to love it!
key ingredients
Here’s what you need to make a delicious smoked flank steak and a fresh sauce to go with it:
Complete list of ingredients and amounts can be found in the recipe card below.
- Flank steak: Look for a 2 lb piece and remove any excess fat and silver skin.
- Marinade: Make a quick marinade of olive oil, apple cider vinegar, low-sodium soy sauce, honey, garlic, and pepper.
- Chimichurri sauce: This is a fresh sauce with bright herby flavors. You’ll need flat-leaf parsley, oregano leaves, a small shallot, garlic, red wine vinegar, lemon juice, red pepper flakes, salt, and olive oil. Everything is whizzed up in a food processor which makes it super easy to make.
How to Cook Smoked Flank Steak
Cooking it low and slow is the best way to ensure juicy and tender meat.
- Marinate. Put the marinade ingredients into a gallon-sized zip-top bag and add the beef. Seal the bag and try to remove as much air as possible then leave the meat in the fridge to marinate for at least 2 hours and up to 8 hours.
- Smoke. Heat the smoker to 225°F/110°C then add the steak and smoke for 45 minutes.
- Make chimichurri. While the meat is in the smoker, combine all of the sauce ingredients (except for the olive oil) in a food processor and pulse until everything is finely chopped but not puréed. You can also chop everything by hand if you prefer. Add the mixture to a small bowl and slowly stir in the olive oil.
- Sear. Increase the smoker temperature to 450°F/230°C and sear the steak for 3 minutes per side.
- Rest. Remove the meat from the grill and loosely tent it with foil and leave it to rest for 10 minutes before slicing. Serve it with the chimichurri sauce.
Tip!
You can use wood chips or pellets, depending on what type of smoker you have. Oak or hickory wood chips are both great options.
How Do You Know When the Meat is Done?
The optimal smoked flank steak temperature is medium-rare to medium. Look for the following temperatures to determine if your steak is done.
- Rare: 125°F/52°C
- Medium rare: 135°F/57°C
- Medium: 145°F/63°C
- Medium well: 155°F/68°C
Common Mistakes to Avoid
- Cooking right out of the fridge. It’s a good idea to let your flank steak sit at room temperature for 30 minutes before putting it in the smoker. Cold meat has to cook for longer and you run the risk of it losing some of its juiciness.
- Cutting into the meat too soon. Let your steak rest for 10 – 15 minutes before slicing it. If you cut into it too soon, all of those flavorful smoky juices will flow out of the meat onto your cutting board.
- Not slicing the meat properly. Slicing smoked flank steak against the grain is the key to tender meat.
What to Do Instead (Top Tips)
- Cook to temperature. I give general guidelines about timing when smoking your beef, but it’s always best to use a meat thermometer for an accurate way to check the internal temperature.
- Remove the meat from the smoker when it’s 5 – 10 degrees away from the desired temperature. It will continue to cook as it rests and will end up at the perfect temperature.
- Flank steak is at its most tender when cooked to medium-rare or medium. If you cook it for longer it won’t be quite as juicy.
How Do You Slice Flank Steak?
This is one of those cuts of meat that improves when you slice it properly. It’s a lean cut of meat, so you want to cut against the grain to make it tender and easy to chew.
So, what does ‘cutting against the grain’ mean? This is when you cut the meat perpendicular (against) the long lines of muscle fibers (grain). The grain is very easy to see on this type of cut.
By cutting against the grain, you are shortening the tough muscle fibers which makes the meat softer and easier to chew. You can also hold your knife on an angle as you’re making your cuts which will give you wider pieces. This is called slicing ‘on the bias’.
Storing Tips
The key to storing leftovers is to make sure that it is wrapped tightly so air doesn’t get at it and dry it out.
Refrigerator
Wrap leftovers tightly in plastic wrap or freezer paper and then place it into a zip-top bag to store in the fridge. It will last up to 3 days if stored this way.
Store the chimichurri sauce separately in an airtight container. It will keep in the refrigerator for 2 – 3 weeks.
Freezer
You can freeze cooked leftovers, although some of the moisture may be lost. Wrap any pieces tightly in plastic wrap and store it flat in a freezer bag. This method will preserve the meat for 2 – 3 months.
Chimichurri sauce can also be kept in the freezer in an airtight container for 2 – 3 months.
Reheating
There are a couple of different methods for heating up your leftovers depending on how much time you have. Leave frozen steak in the refrigerator overnight to thaw before reheating.
- Oven: Take it out of the fridge 30 minutes before you want to reheat it. Heat the oven to 250°F/120°C and warm the meat in the oven for 20 – 30 minutes (depending on the thickness of your steak). Reheating can be a little tricky, so I wrote a full blog post about the best way to reheat steak – make sure to check it out. You can then heat a skillet over medium-high, add some oil or butter, and sear each side for 1 – 2 minutes if desired.
- Microwave: It’s quick to reheat steak in the microwave, although it can dry it out. To keep the meat as juicy as possible, pour a splash of broth over it before heating it in a microwave-safe dish on medium power in 30-second intervals until warmed through.
What To Serve With
I love to serve this steak with an easy stovetop mac and cheese or some smoky baked beans. Some homemade French fries or healthy oven-baked rutabaga fries would also make great sides. And don’t forget some grilled corn on the cob to round out the meal!
How to Use Leftovers
Use leftovers to make steak fajitas, Philly cheesesteaks, or this easy steak salad.
Serve chimichurri sauce over grilled salmon, grilled chicken tenders, or on top of grilled veggie kabobs.
Recipe FAQs
I do recommend marinating the steak for this recipe. It works to tenderize the meat which is perfect for this leaner cut. Plus, it adds good flavor to the steak without overpowering the smoky flavor.
The best way to know is to take the internal temperature with an instant-read thermometer. Follow the guidelines for temperatures depending on how well done you want your meat. I recommend cooking it to medium-rare for the best flavor.
The flavors of smoked steak are always best right off the smoker, but you can certainly prepare it and store it in the refrigerator or freezer to reheat later.
Yes! Grill the marinated steak at a high temperature until it reaches the desired internal temperature. Remember to take the meat off the grill when the temperature reaches 5 – 10 degrees less than what you’re aiming for. Once it rests for a few minutes, it will be perfectly cooked. This usually takes 4 – 6 minutes per side for medium depending on how hot your grill is.
Chimichurri is best served at room temperature. If you have stored it in the fridge, let it sit out on the counter for 30 minutes or so.
More Smoker Recipes To Try
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Smoked Flank Steak with Chimichurri Sauce
Equipment
- Gallon sized Ziploc bag
- Smoker
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) apple cider vinegar
- 1 tablespoon (15 ml) low-sodium soy sauce
- 2 tablespoons (30 ml) honey
- 2 cloves garlic minced
- ½ teaspoon ground black pepper
- 2 lb (900 g) flank steak excess fat, and silverskin removed
For the chimichurri sauce:
- 1 cup fresh parsley
- 1 tablespoon fresh oregano
- 1 small shallot finely diced
- 4 cloves garlic minced
- ¼ cup (60 ml) red wine vinegar
- 2 tablespoons (30 ml) fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- ½ cup (120 ml) olive oil
Instructions
- To a gallon sized ziploc bag, add all of the marinade ingredients and whisk to combine.
- Add the flank steak to the marinade, make sure that it’s fully covered in the marinade, and seal trying to remove as much air as possible. Marinate in the fridge for at least 2 hours and up to 8 hours.
- Preheat the smoker to 225°F/110°C for 15 minutes, place the steak on the smoker and smoke for 45 minutes then set aside.
- Meanwhile, as the steak is on the smoker, make the chimichurri sauce: In a food processor, combine all of the ingredients except for the olive oil. Pulse until finely chopped NOT pureed, alternatively chop by hand with a sharp knife. Remove onto a bowl, add olive oil and gently stir. Allow to sit for an hour before using.
- Increase the smoker temperature to 450°F/230°C, and sear the steak for 3 minutes per side. The internal temperature of the steak must be 135°F/57°C for medium rare.
- Remove from the smoker and allow to rest for 10 minutes before slicing against the grain. Top with chimichurri sauce
Notes:
- Cook to temperature. I give general guidelines about timing when smoking your beef, but it’s always best to use a meat thermometer for an accurate way to check the internal temperature.
- Remove the meat from the smoker when it’s 5 – 10 degrees away from the desired temperature. It will continue to cook as it rests and will end up at the perfect temperature.
- Flank steak is at its most tender when cooked to medium-rare or medium. If you cook it for longer it won’t be quite as juicy.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Barbara T says
This was my first time smoking steak (got a new smoker for Mother’s Day!) and it was delicious! Just perfect, thank you.
Little Sunny Kitchen says
You’re welcome, Barbara! That’s fantastic to hear!
Sarah Jane Skaggs says
Made this for Sunday dinner. Everyone loved it!
Little Sunny Kitchen says
That’s so wonderful to hear, Sarah! I’m glad it was a hit!
Sharina says
This is one of the easiest steak recipes I’ve tried! It is so easy to marinate and cooked plus the chimichurri sauce is addicting!
Little Sunny Kitchen says
I’m so happy to hear that you love this recipe, Sharina! Thank you for the kind review