This Grilled Flank Steak Recipe is quick, straightforward, and loaded with flavor. With just two ingredients it’s a go-to meal for busy weeknights or casual weekend grilling. The key here is high heat, simple seasoning, and careful temperature monitoring to hit that perfect medium-rare doneness. If you’ve got a meat thermometer and a grill, this is a no-fuss way to serve something satisfying and packed with flavor.
Easy Grilled Flank Steak On The Traeger
Flank steak is known for its rich, beefy taste and lean texture, which makes it ideal for high-heat, fast grilling. It’s also a more affordable cut compared to ribeye or strip steaks. Since it’s a thinner cut, the cook time is short, typically just around 6–8 minutes per side, so you can get dinner on the table fast without sacrificing quality.
We use our custom OWYD Smoky SPG in this recipe. It is a punchy mix of smoked salt, pepper, and garlic. It’s a dependable, all-purpose rub that highlights the natural flavor of the steak without overpowering it. If you don’t have this specific blend, you can sub in any similar SPG-style rub or make your own from what you have on hand.
Resting the meat after grilling is key to keeping it juicy. Give it at least 5 minutes before slicing, and make sure to cut against the grain for the best texture.
Why You’ll Love This Dish
- Quick and Easy – Minimal prep and a short cook time make this ideal for busy evenings.
- Big Flavor – The SPG seasoning brings out the steak’s natural richness.
- Perfect for Grilling – Flank steak handles high heat beautifully.
- Customizable Doneness – Use a meat thermometer to hit your exact preferred temperature.
- Minimal Ingredients – Just two core ingredients keep it simple and budget-friendly.
Pellet Grill Flank Steak Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Flank Steak – A lean, flavorful cut that cooks quickly and holds seasoning well. Best when grilled to medium-rare and sliced thinly against the grain.
- OWYD SPG – A robust salt-pepper-garlic blend that enhances the natural taste of beef without masking it.
How To Make Flank Steak On The Grill
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Preheat the Grill – Bring your grill to 450°F so the steak gets a good sear.
- Season the Steak – Coat the steak evenly on all sides with OWYD SPG.
- Grill the Steak – Place on the hot grill and cook for 6–8 minutes per side, or until the internal temp reaches 128°F for medium-rare.
- Rest the Meat – Remove from heat and let rest for 5–10 minutes.
- Slice and Serve – Cut thinly against the grain and serve with your choice of sides.
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FAQ
How should I store leftovers?
Wrap tightly and refrigerate for up to 4 days. Store slices in a single layer to prevent them from sticking together.
How do I reheat this without overcooking?
Warm gently in a skillet over medium-low heat or microwave in short bursts. Avoid high heat to preserve the medium-rare texture.
Can I prepare this in advance?
You can season the steak up to a day ahead and refrigerate it. Let it sit at room temp for 30 minutes before grilling.
What are some substitutions for OWYD SPG?
A homemade mix of kosher salt, cracked black pepper, and granulated garlic works well. Add onion powder or smoked paprika if you want extra depth.
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Serve This With…
- Grilled Corn on the Cob
- Garlic Mashed Potatoes
- Greek Salad
- Chimichurri or horseradish cream sauce
- Toasted Garlic Bread
This grilled flank steak is a reliable recipe you’ll come back to over and over again. It’s hearty, full of flavor, and easy to scale up or down depending on your crowd.
Grilled Flank Steak
Ingredients
- 3 pound flank steak
- 2 tablespoons OWYD SPG
Instructions
- Preheat your grill to 450°F.
- Season the steak well on all sides.
- Place the seasoned steak onto the preheated grill and let cook for several minutes, until there are nice grill marks on the bottom.
- Flip and let cook until it reaches your desired internal temperature. We prefer medium-rare, and pull at 128°F. Flank steak is thin, so tends to cook fairly quickly. Generally speaking, it’ll take 6-8 minutes per side to reach this internal temperature. The best guide will be a good internal thermometer. Never cook to time. Always to temp.
- Let the steak rest for 5-10 minutes before slicing and serving.