A flank steak is one of the most popular cuts of beef. It is from the cow’s belly muscles, a portion that is often used, making it tough. Nonetheless, it is flavorful. With the right cooking techniques, you can make it softer and easier to chew while allowing the flavors to stand out.
While there are many ways to cook a delicious flank steak dish, one of the best is through smoking. If you are clueless about how to do it, keep on reading and we’ll share how to smoke a flank steak on a pellet grill. It is easy to prepare a mouthwatering feast and do it like a pro.
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A Step-by-Step Guide on How to Smoke a Flank Steak on a Pellet Grill
It does not take a lot of effort to make an amazing smoked flank steak. It can be intimidating at first, but if you know the right steps, it will be easy. That said, take note of the steps mentioned below.
1. Prepare the Steak
The first thing to do is to get the flank steak. If it is still in the freezer, take it out and get it ready for smoking. Let it reach room temperature before you start. Otherwise, it will thaw on your marinade and the excess fluid will weaken the flavor.
Once the flank steak reaches room temperature, it is now time to have it trimmed. Start by removing the membrane or the silver screen that covers the meat. Slice it from a corner using a sharp boning knife and grab it upward. Continue peeling until there is no more membrane that remains. Aside from the silver skin, remove most of the fat. Do not take them all since you will need them to make the meat moist and flavorful.
2. Marinate the Meat
To make the flank steak flavorful, allot a few hours to marinate. You can use different mixes depending on what you want the taste to be like. One that we can recommend is a mix of olive oil, balsamic vinegar, soy sauce, honey, and Worcestershire sauce. Put the meat in a Ziploc bag and add the marinade. For the best outcomes, consider refrigerating the meat two to four hours.
3. Apply Dry Rub
You can be as experimental as you wish when it comes to applying dry rub on your flank steak. The goal is to achieve the flavors that you want. Choose spices that will give the meat the taste that you are looking for. Consider a mix of kosher salt, black pepper, chili powder, brown sugar, onion powder, and celery salt. After applying the dry rub, let the meat rest at room temperature while you are preparing the grill. This will give it the chance to absorb all the flavors.
4. Smoke the Meat
While waiting for the flavors to seep in the meat, it is now time to get the smoker ready. First, make sure that it is clean, especially the grates. Any deposits or soot will impact the flavor of the meat. Not to mention, such will also be unhygienic. Add the required pellets and charcoal and fire up the smoker. Preheat the smoker at 225 degrees Fahrenheit.
Once the smoker is hot, it is time to put the meat in the grill. Cook the meat up to 90 minutes or wait until the rub has settled. Check the internal temperature. Once it is 135 degrees Fahrenheit, it is cooked. On average, this can take 60 to 75 minutes, but this will depend on many things, such as the thickness of the meat.
5. Slice and Serve
Once the meat is cooked, it is now time for the best part – eating. However, don’t be in such a hurry. We do not recommend enjoying the smoked flank steak right away. Let it rest for up to 15 minutes. This will give it the chance to fully absorb most of the flavors.
When it is time to cut the meat, make sure that you do so against the grain. You should also slice as thin as possible using a sharp knife. Enjoy it as you wish. One of the best things to do is to use it in fajitas. You can also pair it with your favorite sides and smother the steak with the sauces that you prefer.
#Video: DELICIOUS Flank steak on the pellet grill
Tips and Tricks for Smoking Flank Steak on a Pellet Grill
Aside from following the steps mentioned above, here are some of the most important things to do for the best smoked flank steak on a pellet grill.
Choose the Right Meat
One of the most important is the careful selection of the meat to smoke. Buy from your rusted butcher, making sure of its freshness. While you can use one that has been frozen, it is best if it is fresh. Pay attention to the color and texture as you evaluate the overall quality of the meat. If possible, request the butcher to take off the silver membrane so that you won’t have to do it yourself.
Marinate the Meat
While a dry rub will be good for robust flavors, marinating the meat is equally important. At the minimum, do this for an hour. This is an important step as it infuses more flavors depending on the ingredients that you are using. Smoking it is a long process that can dry out the meat. With this, marinating the meat can help make it juicy and flavorful.
The overall flavor of the smoked flank steak will also depend on the pellets that you are using. Choose one from reliable brands. Alder is one of the best choices, which is known for its versatility. It has a mild aroma and flavor. If you want something that is more robust, then it is hard to go wrong with cherry. It won’t require any sauce! Hickory is also a great choice, but some people might find it to be quite strong.
#Video: Smoked Flank Steak