This Traeger Smoked Flank Steak recipe is packed with flavor and will impress any dinner guest! This steak is marinaded in a delicious sauce and then smoked and seared resulting in a tender piece of meat topped with a sweet and flavorful basil chimichuri sauce.
In a small bowl mix all the ingredients for the marinade until well combined.
Trim any excess fat and silver skin from the steak (if necessary) and place it in a shallow dish or a ziplock bag and pour the marinade over the top. Flip the steak ensuring all sides are covered in the marinade.
Place the steak in the fridge to marinade one hour up to 8 hours.
Preheat the Traeger to 225 degrees F for 15 minutes, then place the marinated steak directly on the grill grates.
Allow the flank steak to smoke for 45 minutes then remove the steak and set aside.
While the steak is smoking, add all ingredients for the chimichurri (aside from the oil) to a food processor or blender and pulse until everything is finely chopped. Slowly add the oil and pulse until combined.
After 45 minutes, turn the pellet grill up to 450 degrees F and allow to fully preheat. Place the steak back onto the grill grates and sear for approximately 3 minutes per side, until the internal temperature has reached 135 degrees F for medium rare (or your desired level of doneness).
Remove the steak from the grill and allow to rest for 5 minutes.
Thinly slice the steak against the grain, top with the basil chimichurri and enjoy!
Notes
Ingredient Notes
Avocado Oil - This can also be substituted for olive oil. Avocado oil has a high smoke point and is my preferred oil of choice when searing meat at a high temperature.
Red Wine Vinegar - the acidity helps to tenderize the steak prior to cooking and adds great flavor. If needed, this can be substituted for apple cider vinegar.
Coconut Aminos - this is a gluten free and soy free substitute to soy sauce and has delicious flavor. However, it can be substituted 1:1 for soy sauce or even worcheschire sauce.
Cooking Notes
Flank steak is best cooked to medium rare any more done and it becomes too tough to enjoy. I recommend removing the steak from the smoker when it has reached an internal temperature of 130 degrees F. It will continue cooking as it rests.
For gas or charcoal grill - Grill the steak on high heat for approximately 5 minutes per side until the internal temperature has reached 130 degrees F. Remove the steak from the grill and allow to rest for 5 minutes before serving.
Recipe Tips
The temperature will vary based on the size and thickness of the steak, use an internal thermometer to cook to temp rather than time.
Cut against the grain - Cutting against the grain will keep your meat tender and delicious. Slicing meat with the grain results in a tougher piece of meat. You will cut perpendicular to the muscle fibers that run in a single direction.
Allow the steak to marinade for at least one hour up to 6-8 hours.