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A sliced grilled flank steak topped with chimichurri next to a bowl of chimichurri.
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Traeger Smoked Flank Steak

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.
Course Dinner
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 55 minutes
Marinade Time 1 hour
Total Time 2 hours 10 minutes
Servings 6
Calories 474kcal

Equipment

  • Traeger Grill or other pellet smoker

Ingredients

Smoked Flank Steak

  • 2 lb flank steak
  • ¼ cup avocado oil
  • ¼ cup red wine vinegar
  • ¼ cup coconut aminos
  • 3 cloves garlic minced
  • 1 ½ tsp salt
  • 1 ½ tsp pepper

Chimichurri Sauce

  • ½ bunch cilantro
  • ½ cup fresh basil
  • 6 cloves garlic
  • 2-4 jalapenos
  • 1 shallot
  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • salt and pepper to taste
  • red pepper flakes optional, to taste

Instructions

  • 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. 

Nutrition

Calories: 474kcal | Carbohydrates: 5g | Protein: 33g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Cholesterol: 91mg | Sodium: 892mg | Potassium: 587mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 3mg