How to Smoke and Grill the Best Traeger Flank Steak

Flank steak is a versatile cut of beef that, when prepared with the right technique and ingredients, can become a show-stopping dish. This recipe, perfected by Christian Wallin, combines the rich, smoky flavors of Traeger's Hickory BBQ wood pellets with a zesty chimichurri sauce, creating a meal that is sure to impress. Let's dive into the steps and ingredients needed to create this delicious smoked and grilled flank steak.

Ingredients

Main:

• 1/4 Cup red wine
• 1/4 Cup vegetable oil
• 1 Teaspoon freshly ground black pepper
• 1 Teaspoon kosher salt
• 2 Tablespoons soy sauce
• 2 Tablespoons Worcestershire sauce
• 5 garlic cloves, crushed
• Juice of 2 limes
• 2 Pounds flank steak

Chimichurri:

• 1 Bunch fresh cilantro, chopped
• 6 garlic cloves, crushed
• 3/4 Cup extra-virgin olive oil
• 1/4 Cup red wine vinegar
• Juice of 1 lime
• 1 Tablespoon diced red onion
• 1 Teaspoon freshly ground black pepper
• 1/2 Teaspoon kosher salt

Preparation Steps

1. Marinating the Flank Steak:

   • In a large bowl, whisk together the red wine, vegetable oil, black pepper, salt, soy sauce, Worcestershire sauce, garlic, and lime juice.
   • Place the flank steak in a large resealable bag and pour in the marinade. Ensure the meat is fully coated, then seal the bag and refrigerate for 8 hours.

2. Smoking the Steak:

   • Set your Traeger grill to 225°F and preheat with the lid closed for 15 minutes.
   • Remove the steak from the marinade and place it directly on the grill grates. Smoke for 3 hours at 225°F.

3. Resting and Preparing the Chimichurri:

   • Remove the steak from the grill and wrap it in foil. Let it sit for 10-15 minutes.
   • While the steak rests, prepare the chimichurri sauce by pulsing the cilantro, garlic, olive oil, red wine vinegar, lime juice, red onion, pepper, and salt until combined.

4. Grilling the Steak:

   • Increase the Traeger temperature to 450°F and preheat with the lid closed.
   • Unwrap the steak and return it to the grill. Sear each side for about 3 minutes or until the internal temperature reaches 130°F, achieving perfect grill marks.

5. Serving:

   • Slice the steak into pencil-wide slices against the grain.
   • Serve with the freshly made chimichurri sauce and enjoy the flavorful experience.

Conclusion

This smoked and grilled flank steak recipe marries the deep, smoky essence of hickory wood with the vibrant flavors of a homemade chimichurri. It's a delightful dish that requires a bit of patience but rewards with an unforgettable taste. Whether you're cooking for family or friends, this recipe is sure to be a hit. Enjoy your culinary journey and happy grilling!