Smoked Flank Steak on a Pellet Grill
A flank steak is heavily seasoned with a dry rub and then smoked until an internal temperature of 135F is reached. The steak is sliced thinly against the grain and served with peppers and onions.
Ingredients
- 1 flank steak about 1.5 pounds
- 3 tbls Dry Rub for Beef - Steer Season by Meat Mitch or our Award Winning Brisket Rub.
- I sweet yellow onion
- 1 orange bell pepper
- 1 tablespoon peanut oil
Instructions
- Trim the flank steak of any large deposits of surface fat.
- Season the steak with dry rub and let sit for 30-60 minutes.
- Thinly slice the onions and peppers.
- Smoke the flank steak at 225F for 90 minutes with hickory to an internal temperature of 135F.
- Remove the steak from the smoker, cover, and allow to rest.
- Toss the peppers and onions with peanut oil and a dash of salt and pepper and sauté them until slightly brown and tender.
- Slice the smoked flank steak thin against the grain and serve with the peppers and onions.
Notes
A Flank steak is always going to be tougher and have more "chew" than a ribeye. You should slice this steak as thin as you can, against the grain, to increase the tenderness.
You could easily change this recipe up by swapping the dry rub with a commercial fajita marinade.
Serving the steak with some corn tortillas, sour cream, avocados and other topping would be fantastic!