Smoked Grilled Ultimate Flank Steak
Indulge in the bold, smoky flavors of this Smoked Grilled Ultimate Flank Steak, a feast for the senses and the star of any gathering. Marinated to perfection in a savory blend of soy sauce, olive oil, brown sugar, and fresh lime juice, with a kick of smoked paprika and red chili flakes, this dish combines rich, tangy, and spicy notes for an unforgettable taste. The addition of hickory or mesquite wood chips infuses the meat with a mouthwatering smokiness, while the two-zone grilling method ensures a perfectly seared crust and juicy, tender interior. Whether you're hosting a summer barbecue or craving an elevated weeknight meal, this 30-minute masterpiece is sure to impress. Slice thinly against the grain, pair with your favorite sides, and savor every bite!
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Recipe Information
Ingredients
- 2 pounds flank steak
- 0.333 cup soy sauce
- 0.25 cup olive oil
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon smoked paprika
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 0.5 teaspoon red chili flakes
- 2 tablespoons fresh lime juice
- 2 cups hickory or mesquite wood chips
Instructions
Place the flank steak in a large, resealable plastic bag or shallow dish.
In a medium-sized bowl, whisk together the soy sauce, olive oil, brown sugar, apple cider vinegar, smoked paprika, minced garlic, cumin, black pepper, kosher salt, red chili flakes, and lime juice to create the marinade.
Pour the marinade over the flank steak, ensuring the meat is thoroughly coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours or overnight for best results.
Soak the wood chips in water for at least 30 minutes before grilling.
Preheat your grill to medium-high heat (about 375–400°F) and prepare it for indirect grilling by creating a two-zone fire (direct and indirect heat zones).
Add the soaked wood chips to the grill, either directly on the charcoal for a charcoal grill or in a smoker box for a gas grill, to create smoke.
Remove the flank steak from the marinade, allowing any excess liquid to drip off, and pat the meat dry with paper towels.
Place the steak on the indirect heat zone of the grill, close the lid, and smoke for 15–20 minutes until the steak starts to absorb the smoky flavor.
Transfer the steak to the direct heat zone and sear for 3–4 minutes per side, or until you achieve a deep, caramelized crust and the internal temperature reaches 130°F for medium-rare (adjust for desired doneness).
Remove the steak from the grill, cover loosely with foil, and let rest for 10 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain to ensure tenderness. Serve with your favorite sides and enjoy!
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1173 mg | 51% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 4.5 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 36 mg | 3% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 581 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
