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Bachan’s Smoked Flank Steak

Get your steak marinating and fire up the smoker because today we’re marinating a flank steak and smoking it up for this easy Bachan’s Smoked Flank Steak recipe! This is such a simple recipe, and you’re going to love what it does to a flank steak.

Smoked Bachan's Flank Steak

Bachan’s Smoked Flank Steak

Flank steak is such a great cut of beef to make. It is so simple to make, and as long as you cut it right and don’t overcook it, your steak will be super tender. The Bachan’s is a great way to marinate things too. It adds a ton of great flavor without overpowering the meat, and bonus points for ZERO measuring or worry.

Flank steak is an excellent choice for smoking due to its unique characteristics and flavor profile. This cut of beef, known for its lean texture and rich, beefy flavor, absorbs the smoke exceptionally well. Its thinness allows it to take on the flavors of the smoke and any marinade you choose to use, enhancing the taste further. Moreover, flank steak’s grainy structure makes it ideal for taking in smoke, which leads to a more pronounced smoky flavor as compared to other cuts.

Additionally, smoking flank steak can make it incredibly tender and juicy. The slow, low-heat process of smoking breaks down the connective tissues in the meat, resulting in a mouthwateringly tender steak that’s easy to chew. It’s also versatile and works well with various wood types used in smoking, allowing you to experiment with different flavors. Whether you’re a fan of mild woods like apple and cherry or prefer stronger options like hickory or mesquite, flank steak can handle them all, making it a great canvas for your smoking adventures.

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Smoked Bachan's Flank Steak

Bachan’s Smoked 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.

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  • Flank steak
  • Bachan’s Japanese BBQ Sauce
  • Salt
  • Pepper

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Smoked Bachan's Flank Steak

How to make Smoked Flank Steak

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.

1

Marainte

Toss your flank steak in a freezer baggie along with the Bachan’s. Let it marinate overnight.

2

Preheat

Fire up your smoker and preheat to 200°F.

3

Smoke

Drain the marinade and season the steak on both sides with salt and pepper.

Put it on the smoker and let it smoke until the internal temperature reaches 130°F.

4

Rest

Once the internal temp reaches 130°F, pull off the grill and rest, tented with foil, for 10-15 minutes.

5

Enjoy

Cut across the grain and enjoy with some extra Bachan’s on the side!

Try our Smoked Bachan’s Short Ribs too!

Smoked Bachan's Flank Steak

Smoked Flank Steak FAQ

Can this be made in advance?

This is not ideal to make ahead of time. You want to make sure this comes off the grill right before you’re going to eat the food.

What’s the best way to store and reheat leftovers?

We keep the leftovers in an airtight container in the fridge for up to 2-3 days. The leftovers make great rice bowls!

Sure! Don’t have Bachan’s? You can use your favorite teriyaki marinade. Love some spice? Squeeze in some of that precious sriracha reserve I know you’ve got hiding in your fridge until they restock. Love garlic? Throw a few cloves of minced garlic into the marinade. Make this your own! It is your steak, I’m just here to help make sure it is delicious.

Try our Bacon Wrapped Pineapple Bites!

Smoked Bachan's Flank Steak

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Hibachi Shrimp Fried Rice is a classic Japanese dish that’s full of flavor and texture. The fried rice is prepared on a hot hibachi grill, giving it a smoky flavor that can’t be beaten. The shrimp adds a burst of protein and flavor, making this dish a true crowd-pleaser.

Bachan’s Beef Jerky is a high-protein snack that’s perfect for a mid-day pick-me-up. The beef is marinated in a blend of soy sauce, sugar, garlic, and ginger, giving it a sweet and savory taste that’s addictive. This jerky is made with all-natural ingredients and no preservatives, making it a healthy choice.

Smoked Gochujang Pork Tenderloin is a Korean-inspired dish that’s full of bold flavors. The tender pork tenderloin is rubbed with a blend of gochujang paste, garlic, and ginger before being smoked to perfection. The result is a tender, juicy, and smoky dish that’s perfect for a special occasion.

Grilled Beef Bulgogi is a classic Korean dish that’s perfect for grilling season. The thinly sliced beef is marinated in a blend of soy sauce, sesame oil, and sugar before being grilled to perfection. This dish is best served with rice and some fresh vegetables for a balanced meal.

Smoked Beef Pancit Bihon is a Filipino-inspired dish that’s full of flavor and texture. The beef is cooked low and slow on a smoker, giving it a smoky flavor that complements the thin rice noodles in the dish. This dish is perfect for a potluck or family gathering, and it’s sure to please everyone.

Kalbi Beef Short Ribs are a Korean-inspired dish that’s perfect for grilling season. The short ribs are marinated in a blend of soy sauce, sugar, garlic, and ginger before being grilled to perfection. This dish is best served with rice and some fresh vegetables for a balanced meal. The meat is juicy, tender, and full of flavor, making it a true crowd-pleaser.

Want to break out the slow cooker? Try this delicious Slow Cooker Pepper Steak from Little House, Big Alaska.

Smoked Bachan's Flank Steak
Yield: 6 servings

Bachan's Smoked Flank Steak

Bachan's Smoked Flank Steak

This tender marinated flank steak is smoked on the pellet grill before getting sliced and served. Simple preparation, delicious result.

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 2 pound flank steak
  • 2 cups Bachan's Japanese BBQ Sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Put the flank steak into a large freezer baggie and put the Bachan's in the bag. Marinate overnight.
  2. Preheat the smoker to 200°F.
  3. Pull the steak from the marinade and season both sides with salt and pepper.
  4. Put on the smoker and let it ride until the internal temperature reaches 130°F.
  5. Pull from the grill and let rest for 10-15 minutes.
  6. Slice into thin slices across the grain and serve hot with extra Bachan's on the side.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 453Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 119mgSodium: 1404mgCarbohydrates: 39gFiber: 1gSugar: 31gProtein: 43g

Nutrition data provided here is only an estimate.

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Nicole Johnson
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Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

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