Bachan’s Smoked Flank Steak

Bachan’s Smoked Flank Steak is a mouthwatering dish that combines the rich umami flavors of Bachan’s Japanese Barbecue Sauce with the smoky, tender goodness of slow-cooked flank steak. This recipe is perfect for grilling enthusiasts who love bold flavors and juicy, perfectly cooked beef. Whether served as a main dish, in tacos, or over rice, this smoked flank steak is sure to impress.

Why You’ll Love This Recipe

• Incredible Flavor – The combination of smoky and savory Japanese barbecue sauce creates a delicious umami-rich taste.
• Tender and Juicy – Slow smoking ensures the flank steak stays tender and full of moisture.
• Easy to Make – Simple ingredients and straightforward steps make this recipe approachable for all skill levels.
• Versatile – Serve it sliced with rice, in tacos, or as a sandwich filling.
• Great for Gatherings – Impress your guests with a restaurant-quality steak at your next barbecue.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Flank steak
• Bachan’s Japanese Barbecue Sauce
• Olive oil
• Garlic, minced
• Black pepper
• Kosher salt
• Smoked paprika
• Optional: Red pepper flakes for heat

Directions

1. Marinate the Steak – In a bowl, mix Bachan’s Japanese Barbecue Sauce, olive oil, garlic, black pepper, salt, and smoked paprika. Coat the flank steak evenly and marinate for at least 2 hours, preferably overnight.
2. Preheat the Smoker – Set your smoker to 225°F using your preferred wood chips (oak, hickory, or cherry work well).
3. Smoke the Steak – Place the steak on the smoker grates and cook until it reaches an internal temperature of 125°F for medium-rare (about 45-60 minutes).
4. Sear for a Crust – Heat a grill or cast-iron skillet to high heat. Sear the steak for 1-2 minutes per side for a crispy exterior.
5. Rest and Slice – Let the steak rest for 10 minutes, then slice thinly against the grain. Serve with extra Bachan’s sauce for dipping.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Marinating Time: 2 hours (or overnight)
• Cook Time: 45-60 minutes
• Total Time: 3 hours (including marination)

Variations

• Spicy Kick – Add sriracha or chili paste to the marinade for extra heat.
• Soy-Free Version – Use a coconut aminos-based alternative if avoiding soy.
• Taco Style – Serve in warm tortillas with fresh slaw and avocado.
• Steak Bowl – Pair with jasmine rice, grilled veggies, and a drizzle of extra sauce.
• Reverse Sear Method – Instead of smoking, slow-roast in an oven at 225°F until medium-rare, then sear in a hot pan.

Storage/Reheating

• Refrigeration – Store leftover steak in an airtight container in the fridge for up to 3 days.
• Freezing – Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge before reheating.
• Reheating – Warm gently in a skillet over low heat or in the oven at 275°F until heated through. Avoid microwaving to prevent drying out.

FAQs

What makes Bachan’s Japanese Barbecue Sauce special?

Bachan’s sauce has a rich, umami-packed flavor with hints of soy sauce, garlic, and ginger, making it perfect for grilling and smoking.

Can I use a different cut of steak?

Yes, skirt steak or hanger steak work well with this recipe if flank steak is unavailable.

Do I need a smoker for this recipe?

No, you can use a regular grill with indirect heat or cook the steak in the oven and finish with a sear.

What wood chips work best for smoking flank steak?

Oak, hickory, or cherry wood add great flavor without overpowering the steak.

How long should I let the steak rest before slicing?

Let the steak rest for at least 10 minutes to allow juices to redistribute for a tender bite.

Can I marinate the steak for too long?

Over-marinating (more than 24 hours) can break down the meat too much, making it mushy. Stick to 2-12 hours for the best results.

What’s the best way to slice flank steak?

Always slice against the grain in thin strips to ensure tenderness.

Is this recipe gluten-free?

Bachan’s offers a gluten-free version of their sauce, so check the label if you need a gluten-free option.

Can I cook this steak in a cast-iron pan?

Yes! If you don’t have a smoker, sear it over medium-high heat for about 4-5 minutes per side until done.

How do I make this dish keto-friendly?

Simply serve the steak with low-carb sides like grilled asparagus, cauliflower rice, or a fresh salad.

Conclusion

Bachan’s Smoked Flank Steak is an unbeatable combination of smoky, savory, and slightly sweet flavors. Whether you’re grilling for a backyard barbecue or looking for a unique steak recipe, this dish is a must-try. Pair it with your favorite sides, and enjoy a restaurant-quality meal right at home.

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