Traeger Flank Steak Recipe {Marinated and Smoked}

Making a Traeger smoked flank steak on your pellet grill is incredibly easy.  It doesn’t matter if you are cooking on a Traeger, Pit Boss or Weber Smokefire because this recipe is just about fool proof!

Sliced Smoked Flank Steak

Get the Flank Steak Ready for the Traeger

We are going to do a two step process to get as much flavor into the flank steak as possible before it goes on the smoker.  First we are going to soak the flank in a great marinade for a few hours and then we are going to hit it with a delicious dry rub.

Smoked Flank Steak Marinade Recipe

Start by assembling the marinade.  You are going to need:

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 2 tbls honey
  • 2 tbls Worcestershire sauce

Assemble the ingredients and pour into a 1 gallon Ziploc bag.

Place the flank steak into the marinade, press the air out of the Ziploc bag and seal.

Use your hands to gently press on the bag and get the marinade all over the steak.

Place the bag into a shallow baking dish, just in case it leaks, and refrigerate for two-four hours.

Remove the steak from the marinade and pat dry with paper towels.

Apply the Dry Rub

Mix the following ingredients to make the dry rub.

  • 2 tbls kosher salt
  • 1 tbls black pepper
  • 1 tbls chili powder
  • 1 tsp brown sugar
  • 1 tsp onion powder
  • 1 tsp celery salt

Flank Steak Seasoned with Dry Rub

Apply the dry rub all over the flank steak and let the steak rest at room temperature while you get you pellet grill ready.

Smoke the Flank Steak On Your Traeger

We are going to smoke the flank in a two step process.

  • The first step is a low temperature Smoke Bath.
  • The second step raises the temperature to finish cooking.

We want to get a lot of smoke into this steak so we are going to use the low temperature “Smoke Feature” on the grill.

  • If you are cooking on a Weber Smokefire then use the “SmokeBoost” setting
  • If you are cooking on a Traeger Ironwood then use the “Super Smoke” mode.
  • If you are cooking on a Pit Boss or Z grills then use the “Smoke” setting.
  • If you are cooking on a pellet grill that does not have these features then set the grill to the lowest temperature setting, use a blowtorch to  light a smoke tube filled with hickory pellets and place it on the cooking grate.

These Smoke Features will typically run the grill at about 180F.

Put the steak onto the pellet grill and let the steak smoke at low temperature for 30 minutes.  I like using hickory pellets for beef but you can use whatever floats your boat.

Flank Steak on Pellet Grill

After 30 minutes raise the temperature of your grill to 225F and let the steak cook until it reaches an internal temperature of 135F.  This will take about 60-75 more minutes.

The total cook time for this 2.5 pound flank steak was 1 hour and 45 minutes.

Note: I do NOT do a Reverse Sear on the smoked flank because the dry rub would burn and get bitter.

Optional Step: If you want to add another layer of flavor then, after the flank has smoked for an hour, apply a thin layer of barbecue sauce to both sides.  I love to match beef with a spicy sauce and think Head Country Hot and Spicy BBQ Sauce is a great choice!


Target Internal Temperature

Slice and Serve the Flank

The trick to serving an amazing flank steak is to slice it as thin as possible against the grain.  I like using my granton edged brisket knife for super thin slices.

The ways that you can serve slices of smoked flank are just about endless.  Of course you could use them for fajitas but they are equally as excellent in a steak salad.

This steak was served in slices on top of toasted bread rounds and topped with an amazing horseradish cream sauce.

The combination of crunchy toast, smoky beef and the creamy kick or the horseradish was spot on perfect!

Flank Steak with Horseradish Cream Sauce

Sliced Smoked Flank Steak

Traeger Smoked Flank Steak

A beautiful 2.5 pound flank steak is soaked in a delicious marinade and then seasoned with a great dry rub. Smoke the flank with a two step process, slice as thin as possible and enjoy!
Prep Time 4 hours
Cook Time 1 hour 45 minutes
Total Time 5 hours 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 375 kcal


  • Pellet Grill


  • 1 Flank steak about 2.5 pounds
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 2 tbsp Worcestershire sauce
  • 2 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tbsp chili powder
  • 1 tsp brown sugar
  • 1 tsp onion powder
  • 1 tsp celery salt


  • Combine the marinade ingredients, mix well and place in a one gallon Ziploc bag.
  • Place the flank steak into the marinade, press the air out of the bag and work the marinade into the meat.
  • Refrigerate the marinating steak for 2-4 hours.
  • Remove the flank steak from the marinade and pat dry with paper towels.
  • Combine the dry rub ingredients and mix well.
  • Season all sides of the steak with the dry rub.
  • Place the steak onto your pellet grill using the Smoke Boost or Super Smoke mode. This is a low temperature (~180F) setting that produces a deep smoke flavor.
  • Smoke the steak at the low temperature for 30 minutes.
  • Raise the temperature of your smoker to 225F and continue smoking the steak for about an hour until an internal temperature of 135F is reached.
  • Remove the steak from the smoker and slice as this as possible against the grain.


You can use the sliced steak for fajitas or steak salad.  
I like to serve the steak on toasted bread with a horseradish cream sauce.  Of course nobody is going to judge you if you simply eat the whole thing slice by slice as it sits on the carving board!
Keyword Smoked Flank Steak

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