Bachan Smoked Flank Steak Recipe: Smoky Marinade and Grill Tips

Bachan’s Smoked Flank Steak

Flank steak is an exceptional choice for smoking: it’s lean, richly beefy, and its open grain readily absorbs marinades and smoke. When prepared correctly—marinated, smoked low and slow, then sliced thin against the grain—flank steak becomes tender, juicy, and full of complex flavor.

Bachan’s Japanese barbecue sauce works brilliantly as a marinade for flank steak. Its balanced sweet-savory profile penetrates the meat, giving depth without masking the natural beef flavor. The sauce also caramelizes lightly from the smoker’s heat, creating a pleasing exterior texture. This approach is forgiving and straightforward: no careful measuring or complicated steps—just a great result.

Smoking at a low temperature slowly breaks down connective tissue, producing a tender bite. Flank steak is thin enough to take smoke penetration quickly, so it picks up a pronounced smoky character that pairs well with mild woods like apple or cherry, or bolder woods such as hickory or mesquite if you prefer a stronger smoke flavor. The method below focuses on simplicity and reliably delicious results.

Recipe Shopping List

Here’s everything you’ll need on hand to make this smoked flank steak. For exact quantities, see the recipe card below.

• Flank steak (about 2 pounds)
• Bachan’s Japanese BBQ sauce (for marinating)
• Salt
• Pepper

How To Make This Recipe

This overview covers the main steps so you know what to expect. Follow the full recipe below for precise timing and serving suggestions.

1. Marinate: Place the flank steak in a large resealable bag and pour in the Bachan’s sauce. Press out excess air and refrigerate to marinate overnight. The longer it marinates, the more flavor it will develop.
2. Preheat: Bring your smoker to 200°F (about 95°C). This low-and-slow temperature encourages even smoke absorption without drying the steak.
3. Smoke: Remove the steak from the marinade, discard excess, and pat the meat dry. Season both sides lightly with salt and pepper. Place the steak directly on the smoker and cook until the internal temperature reaches about 130°F (for medium-rare), adjusting to your preferred doneness.
4. Rest: Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 10–15 minutes so juices redistribute.
5. Slice and serve: Cut thin slices across the grain to maximize tenderness. Serve warm with extra Bachan’s sauce on the side if desired.

Recipe FAQ

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If you prefer to use a slow cooker, try a pepper steak version prepared in a slow cooker for an alternate method of tenderizing beef.

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