Description
Smoky Traeger Flank Steak delivers mouthwatering tenderness with complex wood-fired flavors that elevate classic grilling. Perfectly seasoned and seared, this recipe brings sizzling southwestern charm to weekend barbecues you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 flank steak (2 pounds / 907 grams)
Spices and Seasonings:
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes (optional for heat)
- 2 cloves garlic, minced
- 1 teaspoon honey or brown sugar
Liquid Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- ¼ cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
Instructions
- Combine marinade components in a mixing vessel, whisking thoroughly to ensure uniform blending of flavors.
- Transfer flank steak into a resealable plastic bag or flat container, ensuring complete coverage with the prepared marinade.
- Carefully massage the marinade into the meat’s surface, promoting deep flavor penetration and tenderization.
- Seal the container and refrigerate for a minimum of 2 hours, allowing the acidic ingredients to break down muscle fibers and infuse the meat with aromatic notes.
- For maximum taste complexity, extend marination time up to 12 hours, but avoid exceeding this duration to prevent potential protein breakdown.
- Remove the steak from the refrigerator approximately 30 minutes before grilling, allowing it to reach ambient temperature for more even cooking.
- Preheat the Traeger grill to medium-high heat, creating an ideal environment for achieving a perfectly caramelized exterior and juicy interior.
- Remove excess marinade from the steak’s surface, patting dry with paper towels to facilitate optimal browning and prevent steaming.
- Place the flank steak on the preheated grill, cooking to desired doneness while maintaining the meat’s natural tenderness.
Notes
- Marinate the steak overnight for maximum flavor absorption and tenderness.
- Pat the meat dry before grilling to ensure a perfect sear and beautiful grill marks.
- Slice the flank steak against the grain to guarantee the most tender and juicy bites.
- Using a meat thermometer helps achieve the ideal doneness without overcooking the delicate cut.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 100 mg