Description
Traeger Flank Steak is a juicy, flavorful cut of beef seasoned simply and slow-smoked on a Traeger grill for a tender, smoky, and satisfying main course.
Ingredients
Units
Scale
- 1 1/2 pounds flank steak
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Optional: fresh herbs like rosemary or thyme for garnish
Instructions
- Preheat Traeger grill to 225°F (107°C) using oak, hickory, or mesquite pellets.
- Pat the flank steak dry with paper towels.
- Rub both sides of the steak with olive oil.
- Mix salt, pepper, garlic powder, smoked paprika, and onion powder, then season the steak evenly.
- Place the steak directly on the grill grates and smoke for about 45-60 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare.
- Increase the grill temperature to 450°F (232°C) or sear the steak over high heat for 1-2 minutes per side to create a nice crust.
- Remove steak from grill, tent loosely with foil, and let rest for 10 minutes before slicing thinly against the grain.
- Garnish with fresh herbs if desired and serve.
Notes
- Marinate the steak for extra flavor if preferred before smoking.
- Use a meat thermometer to avoid overcooking; flank steak is best cooked medium-rare to medium.
- Slice against the grain for maximum tenderness.
- Serve with chimichurri sauce or your favorite sides like roasted veggies or potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 0g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 80mg