The Ultimate Flank Steak Guide: From Grill to Plate on Traeger and Beyond

After pulling the flank steak from the grill, let it rest on a wire rack or cutting board for 10 to 15 minutes. During this pause, the muscle fibers relax, allowing the juices to redistribute. If you slice immediately, you’ll see a stream of liquid—an indicator that the meat hasn’t had time to settle. Think of it like letting a freshly poured glass of wine breathe; the flavors become more cohesive.

Resting also prevents the heat from continuing to rise dramatically. The internal temperature can climb another 5‑10°F while the steak sits, so timing it right ensures you hit your desired doneness without overcooking.

A good marinade for flank steak should contain an acid (vinegar, citrus, or yogurt) or an enzyme (papaya, pineapple, or ginger) to break down tough fibers. Combine the acid with olive oil, garlic, and herbs, then let the steak soak for 30 minutes to 2 hours. If you’re short on time, a dry rub of kosher salt, cracked black pepper, smoked paprika, and a touch of cayenne will still create a savory crust. Remember, flank steak is thin; a heavy rub can overwhelm the natural beef flavor.

For a Traeger‑centric approach, try the Traeger Grill Rub: it blends rosemary, oregano, garlic, and a hint of lemon zest. Sprinkle it right before the steak hits the grill, then wipe off any excess to avoid flare‑ups.

Start by preheating your Traeger to 450°F. This high temperature sears the exterior, locking in juices. Place the flank steak directly over the heat source for the first 2–3 minutes on each side. After the sear, lower the temperature to 400°F and continue cooking until the internal thermometer reads your target doneness. This two‑step method balances a caramelized surface with a tender interior.

If you prefer a slightly lower profile, begin at 425°F, sear for 2 minutes per side, then reduce to 375°F. The key is to keep the grill temperature steady; fluctuations can lead to uneven cooking.

While a thermometer is the most reliable tool, you can also use the touch test. Press the center of the steak with your thumb. Rare feels like a soft pillow, medium‑rare offers a slight resistance, and medium has a firmer but still pliable feel. Another visual cue: a light pink center indicates medium‑rare; a darker pink suggests medium. Pair these methods with a quick glance at the grill marks; a crisp, dark crust typically signals a good sear.

If you’re working with a thick cut, consider using a probe thermometer that stays in the steak while it cooks, giving you real‑time feedback.

Direct heat on the Traeger means placing the steak on the grate with the flame directly beneath. This technique produces a pronounced char and a smoky flavor that’s hard to replicate. Indirect heat—moving the steak to a cooler spot or using a heat shield—helps prevent flare‑ups and keeps the interior from drying out, especially for thicker cuts. A practical trick: sear on direct heat for 2 minutes per side, then slide the steak to an indirect zone to finish.

If you’re grilling outdoors on a gas grill, direct heat is usually your only option. In that case, keep the flame low to avoid burning the exterior before the interior cooks through.

Flank steak typically ranges from ½ to ¾ inch thick. For the best results, aim for a uniform thickness of about ⅔ inch. Thinner steaks cook too quickly and risk becoming tough; thicker pieces may struggle to reach the desired internal temperature before the exterior burns. Use a meat mallet or a rolling pin to gently pound the steak to a consistent thickness before seasoning.

If you’re working with a thicker slab, consider slicing it into two or three portions. Each piece will cook faster and more evenly, allowing you to control the doneness more precisely.

Traeger offers a line of rubs designed to complement wood‑smoked flavors. The Traeger Grill Rub, for instance, combines savory herbs with a subtle citrus kick. Apply it after the initial sear, then wipe off any excess to prevent a bitter burn. For a spicier edge, mix the Traeger rub with a pinch of chipotle powder or smoked sea salt.

If you prefer a classic approach, a simple blend of sea salt, cracked pepper, and garlic powder works wonders. The key is to let the rub sit on the steak for at least 10 minutes before grilling, giving the flavors time to penetrate.

Flank steak has long muscle fibers that run parallel to the meat’s length. Cutting across these fibers—against the grain—breaks them into shorter segments, making each bite more tender. Imagine slicing a rope: cutting along the fibers keeps it tight; cutting across loosens it. Aim for ¼‑inch thick slices, angled slightly for a more appealing presentation.

After resting, identify the grain by looking for lines on the surface. Slice perpendicular to these lines, and you’ll notice a noticeable difference in chewiness compared to slicing along them.

A grilled flank steak deserves sides that complement its robust flavor. Classic options include charred corn on the cob, a fresh tomato and cucumber salad with a balsamic drizzle, or a smoky quinoa pilaf with dried cranberries. For a burst of freshness, serve with a spoonful of chimichurri or a squeeze of lime.

If you’re looking for something hearty, try roasted sweet potatoes or a creamy garlic mash. The goal is to balance the steak’s lean profile with either a bright, acidic element or a comforting carb.

Reheating flank steak can be tricky; overcooking can dry it out. The safest method is to wrap the steak in foil, add a splash of beef broth or a pat of butter, and warm it in a 250°F oven for 10–15 minutes. If you’re in a hurry, use a microwave, but keep the time short—30 seconds per inch of thickness—to avoid toughening the meat.

For a quick stir‑fry, slice the leftovers thinly and sauté them in a hot pan with a splash of soy sauce and a drizzle of sesame oil. This turns the steak into a flavorful noodle or rice bowl component.

Grilling flank steak on a gas grill is entirely feasible, but the flavor profile changes. Gas grills provide direct heat and quick searing, but they lack the subtle smoke infusion that a Traeger delivers. To mimic the smoky effect on a gas grill, use wood chips soaked in water and placed on a heat‑resistant tray or wrapped in foil.

The cooking steps remain similar: sear at high heat, then lower the flame to finish. Just remember that gas grills can have hot spots, so rotate the steak regularly to ensure even cooking.

Once the steak is sliced, arrange the strips in a fan shape on a warmed platter. Drizzle a little olive oil or a reduced balsamic glaze over the top for visual appeal. Garnish with fresh herbs—parsley, cilantro, or basil—and a squeeze of lemon for brightness.

Pair the presentation with a side of roasted vegetables or a simple green salad. The contrast of colors and textures will make the meal feel complete and satisfying.