Crosshatch Marinated and Grilled Flank Steak

This crosshatch marinated flank steak is an easy, flavorful dinner that feels like something you’d order at a restaurant but is totally doable at home. With a quick Bachan’s marinade, a low reverse sear, and a hot griddle finish, you get tender steak slices perfect for rice bowls any night of the week.

STEAK NIGHT OUT(SIDE)

Steak night at our house in Colorado happens year-round, no matter what the weather is doing outside. Windy, snowy, or sunny, we’re still out back cooking dinner because backyard meals are just part of our routine. This crosshatch marinated flank steak is one of my favorite recipes when I want something that feels special but doesn’t take all day.

As a dad of twins and a busy K-8 STEM teacher, I’m always looking for dinners that are quick, reliable, and still exciting. The combination of a short marinade, a reverse sear at 225 degrees, and a quick griddle finish gives you amazing flavor without a complicated process. Served over steamed sushi rice with stir-fried veggies, this meal comes together like a restaurant-style bowl but is easy enough for a weeknight. Everyone in the house loved this Crosshatch Marinated Grilled Flank Steak. Add a drizzle of extra sauce, sesame seeds, green onions, and store-bought scallion pancakes on the side, and dinner feels fun and complete.

WHY MAKE A FLANK STEAK FOR YOUR FAMILY

Flank steak is one of the best cuts for fast, flavorful meals because it cooks quickly and slices beautifully. It’s a lean cut with big beefy flavor, and it works especially well when paired with a bold marinade. The key to flank steak is not overcooking it and always slicing it against the grain for tenderness. In this recipe, scoring the steak in a crosshatch pattern helps the marinade soak in and also gives the finished steak a really great look.

Cooking it low and slow first keeps it juicy and evenly cooked, then finishing with a quick hot sear builds that crust everyone loves. Flank steak is perfect for rice bowls, tacos, salads, or sandwiches, which makes it a great option to keep in your regular dinner rotation. This method delivers steakhouse-style results right in your backyard.

INSPIRED BY ASIAN MARINADE AND SIMPLE MEALS

This recipe for Crosshatch Marinated Grilled Flank Steak came together the way a lot of our family dinners do: we needed something quick, satisfying, and easy after a long day. Between teaching all day and keeping up with Bodie and Beatrice, dinner has to be doable without a ton of extra steps. Flank steak is perfect because it feels elevated but cooks fast, especially with a short marinade.

I also love meals that can be served bowl-style because everyone can customize their plate with more rice, more veggies, or extra sauce. The flavors in Bachan’s Japanese Barbecue Sauce make everything taste like your favorite takeout meal, but you’re making it at home. Adding scallion pancakes on the side was an easy shortcut that made the whole dinner feel even more fun. This is one of those recipes that looks impressive but fits perfectly into real life.

INFORMATION ABOUT THE INGREDIENTS FOR CROSSHATCH MARINATED AND GRILLED FLANK STEAK

The ingredient list for this flank steak bowl is simple, but every piece adds big flavor. The steak in this cook came from Snake River Farms, and starting with high-quality beef makes a huge difference in the final result. Flank steak is naturally lean, so marinating it helps boost both tenderness and flavor. Bachan’s Original Japanese Barbecue Sauce brings sweet soy, garlic, and umami, which pairs perfectly with beef. Garlic Junkie seasoning adds a bold punch of savory garlic flavor that makes the marinade even better.

Sushi rice is the perfect base for this meal because it soaks up extra sauce and balances the richness of the steak. Stir-fried veggies add crunch, color, and freshness, and toppings like sesame seeds and green onions make the finished bowls look and taste complete. Store-bought scallion pancakes are a great side that makes this meal feel like a full takeout-style dinner at home.

HOW TO MAKE CROSSHATCH MARINATED AND GRILLED FLANK STEAK

This recipe is all about simple technique that delivers huge payoff. First, you score the steak with shallow cuts in a crosshatch pattern, which increases surface area and helps the marinade soak in faster. Next, you coat the steak in Bachan’s sauce and Garlic Junkie seasoning and let it marinate for about 30 minutes. While it marinates, you preheat your grill or smoker to 225 degrees for the reverse sear. Cooking low and slow first helps the steak cook evenly from edge to edge without drying out. Once it reaches around 120 to 125 degrees internal, you move it to a hot griddle for a quick sear. That final sear creates the crust and caramelization that makes this Crosshatch Marinated Grilled Flank Steak taste incredible. Pull the steak at 130 degrees internal for a perfect medium-rare finish, then rest, slice, and serve.

PRIMARY INGREDIENTS

• Flank steak (Snake River Farms beef)
• Bachan’s Original Japanese Barbecue Sauce
• Garlic Junkie seasoning
• Sushi rice (steamed)
• Stir-fried vegetables
• Sesame seeds
• Green onions
• Store-bought scallion pancakes

WHY COOKING THIS LOW AND SLOW THEN SEARING WORKS

This reverse sear method works so well for flank steak because it gives you total control over doneness. Starting at 225 degrees allows the steak to slowly come up to temperature, keeping it juicy and evenly cooked. Flank steak is lean, so gentle heat helps prevent it from drying out. The low cook also adds great flavor before the final sear. Finishing on a hot griddle builds the crust and caramelization that makes steak taste like it came from a restaurant.

The combination of low-and-slow cooking plus a quick sear is one of the most reliable ways to cook steak in the backyard. Even with unpredictable Colorado weather, this method produces consistent results every time. And the crosshatch scoring makes the steak both more flavorful and more visually impressive once it’s sliced.

STEP-BY-STEP

How to Make Crosshatch Marinated Flank Steak Rice Bowls

This is the easiest way to cook flank steak for tender slices and bold flavor.

Step 1: Score the Steak in a Crosshatch Pattern

Place the flank steak on a cutting board and use a sharp knife to make shallow cuts in a diamond pattern. This helps the marinade soak in and gives the steak a great finished look.

Step 2: Marinate with Bachan’s and Garlic Junkie

Coat the steak in Bachan’s Original Japanese Barbecue Sauce and season generously with Garlic Junkie. Let it marinate for about 30 minutes.

Step 3: Reverse Sear at 225 Degrees

Cook the steak low and slow at 225 degrees until it reaches about 120 to 125 degrees internal.

Step 4: Sear on a Hot Griddle

Move the steak to a hot griddle and sear each side quickly until the internal temperature reaches 130 degrees.

Step 5: Rest and Slice Against the Grain

Let the steak rest for about 10 minutes, then slice thinly against the grain for the most tender bite.

Step 6: Build the Rice Bowls

Serve the sliced steak over steamed sushi rice with stir-fried veggies. Drizzle extra Bachan’s sauce over the top.

Finish with Toppings and Scallion Pancakes

Top with sesame seeds and green onions, and serve scallion pancakes on the side of this Crosshatch Marinated Grilled Flank Steak for an easy takeout-style meal.

ALTERNATE RECIPES & PRODUCT LINKS

If you loved these flank steak rice bowls, here are a few other backyard dinners that use similar bold flavors and easy techniques:

• Flank Steak Tacos
• Foolproof Marinated Flank Steak
• Spicy Herb Marinated Steak
• Quick Carne Asada

Products used in this cook:

• Snake River Farms flank steak
• Bachan’s Original Japanese Barbecue Sauce
• Garlic Junkie seasoning

WHIP UP THIS FANTASTIC MARINATED FLANK STEAK TONIGHT

This crosshatch marinated flank steak is one of those recipes that proves you don’t need complicated steps for an incredible backyard dinner. The quick marinade brings huge flavor, the reverse sear keeps the steak juicy, and the griddle finish gives you that perfect crust. Served over sushi rice with veggies, it’s an easy family meal that feels exciting and fresh. As a busy Colorado dad and teacher, this is exactly the kind of dinner I love having ready in my back pocket. If you try this recipe, I’d love to hear how it turns out. Tag @ThisJewCanQue so I can see your version, and let’s keep making weeknight backyard meals fun and approachable.