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Smoke 'N Grill Flank Steak

Smoke 'N Grill Flank Steak

By Traeger Kitchen

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

Prep Time

20 Min

Cook Time

3 Hrs
15 Min




Number of People Serving


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Units of Measurement:
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
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


  • 1

    In a large bowl, combine red wine, vegetable oil, black pepper, salt, soy sauce, Worcestershire sauce, garlic and lime juice.

  • 2

    Pour it in a bag with the meat. Push out as much air as possible. Toss it in the fridge for 8 hours.

  • 3

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

    225 ˚F / 107 ˚C


    Super Smoke

  • 4

    Smoke for 3 hours. Pull the steak off the grill, wrap in foil and let it sit for 10-15 minutes.

    225 ˚F / 107 ˚C


    Super Smoke

  • 5

    Increase temperature on the Traeger to 450°F and allow the grill to preheat.

    450 ˚F / 232 ˚C

  • 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.

  • 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.

    450 ˚F / 232 ˚C


  • 8

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

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