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Smoke 'N Grill Flank Steak

Smoke 'N Grill Flank Steak

By Traeger Kitchen


If the aroma of this flank steak by Christian Wallin is good enough to get the neighbors peeking over the fence and asking for a slice, imagine how good it must taste!

Prep Time

20 Minutes

Cook Time

3 Hours

Pellets

Hickory

Ingredients

How many people are you serving?

4

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Units of Measurement:
main
1/4 Cup red wine
1/4 Cup vegetable oil
1 Teaspoon freshly ground black pepper
1 Teaspoon kosher salt
2 Tablespoon soy sauce
2 Tablespoon Worcestershire sauce
5 garlic cloves, crushed
Juice of 2 limes
2 Pound flank steak
Chimichurri
1 Bunch fresh cilantro, chopped
6 garlic cloves, crushed
3/4 Cup extra-virgin olive oil
1/4 Cup Red wine vinegar
Juice of 1 lime
1 Tablespoon diced red onion
1 Teaspoon freshly ground black pepper
1/2 Teaspoon kosher salt
How many people are you serving?

4

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
1/4 Cup red wine
1/4 Cup vegetable oil
1 Teaspoon freshly ground black pepper
1 Teaspoon kosher salt
2 Tablespoon soy sauce
2 Tablespoon Worcestershire sauce
5 garlic cloves, crushed
Juice of 2 limes
2 Pound flank steak
Chimichurri
1 Bunch fresh cilantro, chopped
6 garlic cloves, crushed
3/4 Cup extra-virgin olive oil
1/4 Cup Red wine vinegar
Juice of 1 lime
1 Tablespoon diced red onion
1 Teaspoon freshly ground black pepper
1/2 Teaspoon kosher salt

Steps

  • 1

    In a large bowl, whisk together the 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 freshly ground black pepper

    • 1 Teaspoon kosher salt

    • 2 Tablespoon soy sauce

    • 2 Tablespoon Worcestershire sauce

    • 5  garlic cloves, crushed

    •  Juice of 2 limes

  • 2

    Place the flank steak in a large resealable bag and pour in the marinade, turning the meat to coat. Push out as much air as possible and seal the bag. Marinate in the refrigerator for 8 hours.

    Ingredients
    • 2 Pound flank steak

  • 3

    When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.

    225 ˚F / 107 ˚C

    Super Smoke

  • 4

    Remove the steak from the marinade and place directly on the grill grates. Close the lid and smoke for 3 hours.

    225 ˚F / 107 ˚C

    Super Smoke

  • 5

    Remove the steak from the grill, wrap in foil, and let it sit for 10-15 minutes. Increase the Traeger temperature to 450°F and preheat with the lid closed.

    450 ˚F / 232 ˚C

  • 6

    Meanwhile, make the chimichurri: Add the cilantro, garlic, olive oil, red wine vinegar, lime juice, red onion, pepper, and salt and pulse until combined.

    Ingredients
    • 1 Bunch fresh cilantro, chopped

    • 6  garlic cloves, crushed

    • 3/4 Cup extra-virgin olive oil

    • 1/4 Cup Red wine vinegar

    •  Juice of 1 lime

    • 1 Tablespoon diced red onion

    • 1 Teaspoon freshly ground black pepper

    • 1/2 Teaspoon kosher salt

  • 7

    Unwrap the steak and return to the grill. Close the lid and sear until charred and grill marks appear, about 3 minutes per side.

    450 ˚F / 232 ˚C

  • 8

    Remove the steak from the grill and slice into pencil-wide slices against the grain. Serve with the chimichurri sauce. Enjoy!

Cooking Notes

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