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Pit Boss Flank Steak

Fire up your grills, folks, because today we’re diving into the smoky world of Pit Boss flank steak! I’ve got all the juicy details on how to make this mouthwatering dish that’ll have your taste buds doing the tango. So, grab your aprons and let’s get cookin’!

pit boss flank steak

How to Make Grilled Flank Steak on Pit Boss

Alright, let’s cut to the chase. Here’s a quick rundown of how to whip up your very own Pit Boss flank steak masterpiece:

  1. Prep Time: Get your flank steak out of the fridge and let it come to room temperature for about 30 minutes. This helps ensure even cooking and maximum flavor absorption.
  2. Marinade Magic: Whip up a killer marinade using olive oil, soy sauce, minced garlic, Worcestershire sauce, brown sugar, and a squeeze of fresh lemon juice. Coat your flank steak generously with this flavor-packed concoction and let it marinate for at least 1 hour, but preferably overnight for maximum flavor infusion.
  3. Fire It Up: Preheat your Pit Boss grill to a sizzling 450°F. Once it’s nice and toasty, slap that marinated flank steak onto the grill grates and let it sear for about 5-6 minutes on each side for medium-rare goodness.
  4. Smoke Show: Toss a handful of your favorite wood chips or pellets onto the fire for that extra smoky flavor kick. I’m talkin’ hickory, mesquite, or oak – take your pick!
  5. Rest and Serve: Once your flank steak is cooked to perfection, transfer it to a cutting board and let it rest for a few minutes to allow those juices to redistribute. Then, slice it up against the grain into mouthwatering strips and serve it up hot and fresh!

What Type of Wood/Pellets to Use for This Recipe?

Ah, the age-old question: what wood should you use to achieve that perfect smoky flavor? Well, my friends, the choice is yours! Personally, I’m a fan of hickory for its robust flavor profile, but feel free to experiment with mesquite, oak, cherry, or any other wood that tickles your fancy. Each wood brings its own unique flavor to the party, so don’t be afraid to get creative!

pit boss flank steak recipe

Additional Tips

  • Don’t skimp on the marinade time! Letting your flank steak soak up all those delicious flavors overnight will take your dish from good to downright legendary.
  • For extra flavor infusion, try injecting your marinade directly into the meat using a flavor injector. It’s like giving your flank steak a tasty little shot of flavor straight to the heart!
  • Keep an eye on the grill temperature and adjust as needed to ensure perfect cooking. No one likes an overcooked, rubbery steak!

What to Serve

Now that you’ve got your Pit Boss flank steak cooked to perfection, it’s time to think about the sides. Personally, I’m a fan of keeping it simple with some grilled veggies and a baked potato loaded with all the fixings. But hey, feel free to get creative! A crisp green salad, garlic mashed potatoes, or even some grilled corn on the cob would all make fantastic accompaniments to your smoky masterpiece.

flank steak on pit boss

What to Do with Leftovers

If you’re lucky enough to have leftovers (although let’s be real, who ever has leftovers when it comes to Pit Boss flank steak?), don’t worry, I’ve got you covered. Slice up any leftover steak and toss it into a salad for a quick and easy lunch, or use it to make killer steak sandwiches with caramelized onions and melted cheese. The possibilities are endless!

Overall, making smoked flank steak on your Pit Boss grill is a surefire way to impress your friends and family with your grilling prowess. So fire up those grills, get cookin’, and prepare to be hailed as the barbecue master of your neighborhood! And remember, life’s too short for bland food – always grill with gusto!

Pit Boss Flank Steak

Sizzle up a mouth-watering Pit Boss flank steak with our simple recipe. Elevate your grilling game today!

Course Main Course
Prep Time 10 minutes
Cook Time 12 minutes
Servings 4


  • 2 lbs flank steak
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 4 cloves garlic minced
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Wood chips or pellets hickory, mesquite, oak, etc.


Marinating the Flank Steak

  1. In a mixing bowl, combine olive oil, soy sauce, minced garlic, Worcestershire sauce, brown sugar, lemon juice, salt, and pepper. Mix well to create the marinade.
  2. Place the flank steak in a ziplock bag or shallow dish and pour the marinade over it, ensuring the steak is fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, but preferably overnight to allow the flavors to meld.

Preparing the Grill

  1. Fire up your Pit Boss grill and preheat it to a temperature of 450°F.
  2. Once the grill is hot, add your wood chips or pellets (hickory, mesquite, oak, etc.) to the firebox to infuse your steak with delicious smoky flavor.

Grilling the Flank Steak

  1. Remove the marinated flank steak from the refrigerator and let it come to room temperature for about 30 minutes.
  2. Using tongs, carefully place the steak onto the preheated grill grates.
  3. Grill the steak for approximately 5-6 minutes on each side for medium-rare doneness, or adjust cooking time according to your preferred level of doneness. Use a meat thermometer to ensure the internal temperature reaches 135°F for medium-rare, 145°F for medium, or 160°F for well-done.
  4. Once cooked to your liking, remove the flank steak from the grill and transfer it to a cutting board. Let it rest for a few minutes to allow the juices to redistribute.
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