Some of the best backyard plates come from running two pieces of equipment at once, and this one's a perfect example. Flank steak goes low and slow on the smoker while a griddle does double duty — cheesy smashed potatoes on one side, sweet potato medallions on the other. Simple seasoning, straightforward technique, big payoff. This is weeknight-easy but table-worthy.
We kept the steak dead simple — salt, pepper, garlic — and let the Laredo do the work. Meanwhile the griddle turned boiled potato slices into crispy, cheesy, bacon-topped smash potatoes alongside seared sweet potato medallions. Slice the steak against the grain, plate it up next to the potatoes, and you've got a complete meal that came together in under an hour.
🔧 Equipment Used
💨 Pit Boss Laredo 1000 Smoker
🫓 Pit Boss Ultimate 2-Burner Griddle
🌡️ Instant-Read Thermometer
🥄 Potato Masher or Sturdy Spatula
Instructions
1
Season the Steak
Pat the flank steak dry and season both sides generously with kosher salt, coarse black pepper, and garlic powder. Let it sit at room temperature while you get the smoker and griddle going.
2
Fire Up the Laredo
Preheat the Pit Boss Laredo 1000 to 225–250°F. Place the flank steak directly on the grates and let it smoke, flipping once, until it reaches your target internal temp — about 130–135°F for medium. This typically takes 25–35 minutes depending on thickness.
3
Par-Cook the Potatoes
While the steak smokes, boil the sliced baby potatoes in salted water for about 8–10 minutes, until just fork-tender but not falling apart. Drain and set aside — they'll finish on the griddle.
4
Griddle the Potatoes
Preheat the Pit Boss griddle to medium-high. Add oil or butter and lay the par-boiled potato slices in a single layer. Let them sear undisturbed for 3–4 minutes per side until golden and crisp on the edges. Season with salt and pepper as they cook.
5
Sear the Sweet Potato Medallions
On another zone of the griddle, add oil or butter and lay down the sweet potato medallions. Sear for 3–4 minutes per side until tender and caramelized at the edges. Season with salt and pepper.
6
Cheese and Bacon the Potatoes
Once the smashed potatoes are golden and crisp, top them with shredded cheddar and bacon bits right on the griddle. Let the cheese melt fully, about 1–2 minutes, before pulling everything off the heat.
7
Rest and Slice the Steak
Pull the flank steak off the smoker once it hits temp and let it rest for 5–10 minutes. Slice thin against the grain — this is non-negotiable for flank steak, since cutting with the grain will leave you with a chewy bite.
8
Plate and Serve
Plate the sliced steak alongside the cheesy smashed potatoes and sweet potato medallions. Simple, hearty, and ready to eat.
🔥 Pitstop Tip
Slicing against the grain is what makes or breaks flank steak — look for the direction of the muscle fibers and always cut perpendicular to them. On the griddle side, resist the urge to move the potatoes around too early. Let them sit undisturbed until they release cleanly and you've got that crisp golden crust — that's when you know they're ready to flip.
