Description

This Bachan’s Smoked Flank Steak is rich in umami flavor, marinated in a savory-sweet Japanese BBQ sauce, and smoked to perfection. The result? Tender, juicy steak with a slightly caramelized crust that’s perfect for slicing and serving with rice, veggies, or in tacos!

Ingredients

Units Scale

1.5 lbs flank steak
1/2 cup Bachan’s Japanese BBQ Sauce (original or spicy)
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp honey (optional, for extra caramelization)
2 cloves garlic, minced
1 tsp ginger, grated
1/2 tsp black pepper

1/2 tsp red pepper flakes (optional, for heat)

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Steak:
- In a bowl, mix Bachan’s BBQ Sauce, soy sauce, sesame oil, honey (if using), garlic, ginger, black pepper, and red pepper flakes.
- Place the flank steak in a zip-top bag or shallow dish and pour the marinade over it.
- Marinate for at least 2 hours (or overnight for best flavor).
Preheat the Smoker:
- Set your smoker to 225°F and use mild wood chips like cherry, apple, or hickory for a balanced flavor.
Smoke the Flank Steak:
- Remove the steak from the marinade and let excess liquid drip off.
- Place the steak on the smoker grates and smoke for 45-60 minutes, or until it reaches an internal temperature of 125°F (for medium-rare).
Reverse Sear for Crust:
- Heat a cast-iron skillet or grill to high heat.
- Sear the smoked steak for 1-2 minutes per side to develop a nice crust.
Rest & Slice:
- Let the steak rest for 10 minutes before slicing.
- Slice against the grain for maximum tenderness.
Serve & Enjoy:
- Drizzle with extra Bachan’s sauce and serve with rice, grilled veggies, or in tacos!

Notes

If you don’t have a smoker, cook in an oven at 225°F until it reaches 125°F, then sear in a hot skillet.
For spicier flavor, use Bachan’s Hot & Spicy sauce or add extra chili flakes.

Pairs well with steamed jasmine rice, stir-fried veggies, or a fresh cucumber salad.