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Bachan's Japanese Barbecue Flank Steak

Flank Steak with Bachan’s Original Barbecue Marinade

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  • Author: Eric Bleeker
  • Total Time: 0 hours
  • Yield: Depends on Steak


Flank steak is excellent when marinated. Japanese marinades like teriyaki are excellent as they add sweetness and complex flavors. If you’re looking to save time, simply using Bachan’s Original Barbecue Sauce creates an excellent flavor while also tenderizing this cut of steak. 


  • 1 Flank Steak
  • Bachan’s Original BBQ Sauce
  • Salt and Pepper or comparable seasoning


  1. Add Bachan’s to your flank steak in either a large plastic bag or container and allow it to rest with the meat for at least 4 hours. Letting the Bachan’s settle for at least 12 hours is preferable as it will create more tender meat. 
  2. Cook the flank steak on a grill. I cooked mine at around 400 degrees, but techniques may change depending on the thickness of your flank steak. 
  3. Take the steak off the grill when its center is either 130 degrees (low end of medium rare) or 135 degrees (upper end). 
  4. Let the steak rest for about 10 minutes preferably covered in a foil. During this time it will warm another 5 degrees, taking it either to the higher end of medium rare or medium, depending on your preference. 
  5. Slice your flank steak on a carving board. Make sure to cut against the grain (perpendicular to the grain pattern). This will make the meat significantly more tender and easy to chew. 
  • Prep Time: 4 Hours
  • Cook Time: 20 to 30 minutes
  • Method: Grilling