Smoked Marinated Flank Steak Recipe

Basic Recipe – Serve 6 – 8

Thinly sliced, this is wonderful meat to serve with rice and stir fried vegetables.


  • 750 g (1 1/2 lb.) flank steak (approximately)
  • 30 ml (2 tbsp.) oil
  • 45 ml (3 tbsp.) teriyaki sauce
  • 60 ml (4 tbsp.) red wine vinegar
  • 5 ml (1 tsp.) finely chopped fresh ginger
  • 1 clove garlic, minced


  1. Lightly slash the flank steak in a criss-cross pattern on both sides
  2. Place in a zip-lock bag and add the marinade ingredients. Seal well
  3. Turn the bag to coat the meat
  4. Refrigerate overnight or 2 hours at room temperature, turning occasionally

Smoking Method:

  1. Preheat smoker to approximately 95-100°C (200-220°F)
  2. Remove meat from the bag, reserving the marinade for basting
  3. Place on a rack in the middle of the smoker
  4. Smoke cook for 1 – 2 hours with wood of preference, or until an instant thermometer reads 55°C (130°F) for rare or 65°C (150°F) for medium. Cooking time will vary depending on weather and wind conditions.
  5. Baste every half hour to prevent meat from drying out

Ready to Serve:

  1. Remove from smoker and let stand 10 minutes before carving
  2. Slice into thin slices on a long flat diagonal across the grain