This quick, flavorful, and foolproof marinated flank steak recipe is everything I love about Traeger cooking: simple prep, big flavors, and a result that looks (and tastes) way more impressive than the effort it takes. Whether it’s a busy Tuesday or an easygoing Thursday night, this one’s become a staple in our weekly rotation—and for good reason. It’s juicy, bold, and works with just about any side.
Why Flank Steak is Perfect for Weeknights
Flank steak is one of those cuts that often gets overlooked, but it’s ideal for quick grilling. It’s lean, relatively affordable, and takes beautifully to marinades. The key? Don’t overcook it, and always slice against the grain. I highly recommend this marinated flank steak on the Traeger.
When life gets chaotic and you’re wondering what to throw on the grill at 5:30 PM, this is the answer. Just marinate the steak in the morning (or the night before, if you’re on your game), then toss it on the Traeger for a fast and flavorful dinner.
What Makes This Flank Steak Stand Out
There are a million steak marinades on the internet—but this one? It brings balance. A little acid from the vinegar, sweet-savory depth from the Bachan’s Yuzu BBQ sauce, and a citrusy ocean-inspired seasoning blend that really lifts the whole thing.
The kicker: it works every single time. This isn’t one of those recipes that requires a precise touch or rare ingredients. It’s the kind of go-to you can count on when you’re too tired to be creative but still want something amazing on your plate.
Flank Steak vs. Skirt Steak vs. Hanger Steak
If you’ve ever stood in front of the butcher counter wondering which cut to grab, here’s the cheat sheet:
- Flank steak is lean, long-grained, and slightly thicker.
- Skirt steak is thinner, fattier, and has a more intense beef flavor.
- Hanger steak (aka “butcher’s steak”) is super tender but harder to find.
For this recipe, flank steak is ideal because it holds up to high heat, slices beautifully for plating, and absorbs marinades like a sponge.
How Long Should You Marinate Flank Steak?
This is a question I get a lot, and the answer depends on your schedule—but generally:
- Minimum: 4 hours
- Sweet spot: 8–12 hours
- Max: 24 hours
Go too far past 24 and the acids in the marinade can start to break down the meat’s texture. But within that range, longer is better. I usually prep it before bed or in the morning, then grill it when I’m home from work.
A Quick Backstory: The Week This Recipe Saved Me
A couple weeks ago, we had one of those non-stop, nothing-went-right Mondays. I’d forgotten to defrost chicken. One kid had a cold, the other had a general Monday meltdown, and my wife and I are usually pretty tapped out on Mondays from busy work days. We were this close to saying “screw it” and ordering takeout. But then I remembered I had a flank steak marinating in the fridge.
I fired up the Traeger, threw the steak on, and 15 minutes later we had a dinner on the table that felt like it came from a steakhouse. Everyone was happy. The marinade did all the heavy lifting. That’s when I knew this needed to become a blog post. Screenshot this marinated flank steak on the Traeger for your next quick dinner.
Ingredients
Here’s what you’ll need for the marinade:
- 1.5–2 lb flank steak
- 1/4 cup Bachan’s Yuzu Japanese Barbecue Sauce
- 2 tbsp Graza “Drizzle” extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp (or to taste) “Under the Sea” seasoning from Spiceology
That’s it. Four ingredients—but the flavor comes out layered, bright, and just smoky enough when it hits the grill.
Traeger Cooking Technique: Marinated Flank Steak Done Right
Step 1: The Marinade (Minimum 30 minutes, but 4 hours is ideal).
The marinade does two things here: tenderizes and flavors. Because flank steak is a tougher cut, giving it some time in the marinade is essential. If you can, go overnight. But even a 4-hour soak will do the trick.
Pro Tip: Place the steak and marinade in a zip-top bag or covered container and flip it halfway through for even coverage.
Step 2: Preheat the Traeger to 450°F
You’re looking for a nice high heat here to get those grill marks and sear the outside while keeping the inside juicy.
If you’re using a pellet like Traeger Signature Blend or Hickory, you’ll get a subtle smoky richness that complements the umami of the marinade perfectly.
Step 3: Grill Hot and Fast (8–10 Minutes Total)
- Place the steak directly on the grill grates.
- Cook for about 4–5 minutes per side for medium-rare (125–130°F internal temp).
- Use a meat thermometer to avoid overcooking.
Important: Flank steak can get tough if it’s cooked past medium. Aim for pink in the center and let it rest.
Step 4: Rest and Slice (Crucial!)
Let the steak rest for 5–10 minutes tented in foil. Then slice against the grain for maximum tenderness.
Ingredient Spotlight: Why This Marinade Works
Let’s break down the flavor layers:
- Bachan’s Yuzu Japanese BBQ Sauce – Sweet, salty, citrusy, and complex. The yuzu adds a bright note that makes this marinade sing.
- Graza “Drizzle” Olive Oil – Adds richness and helps coat the meat evenly.
- Red Wine Vinegar – The acidity tenderizes and balances the sweetness of the BBQ sauce.
- Spiceology’s “Under the Sea” Seasoning – A citrusy, umami-forward blend that brings unexpected depth to beef. It’s bold without overpowering.
This marinade is fast, simple, and doesn’t require any mincing, grating, or blending. Just shake it up and pour.
Serving Suggestions
This marinated flank steak is incredibly versatile. Serve it:
- Over a bed of Traeger-roasted vegetables
- With grilled corn and a drizzle of chimichurri
- On top of garlic butter mashed potatoes
- Sliced thin in steak tacos or a steak sandwich
The leftovers (if you have any) are killer in wraps, salads, or grain bowls.
Make It a Meal: Pairings from the Blog
Here are some killer pairings that are already up on the blog:
And if you’re looking for other steak options:
Troubleshooting & Tips for Marinated Flank Steak on the Traeger
Why is my flank steak tough?
You probably overcooked it or sliced it with the grain. Always go against the grain and pull it early. Medium-rare is your friend.
Can I make this marinated flank steak ahead of time?
Yes. Marinate up to 24 hours ahead, grill when ready, and reheat gently if needed.
No Traeger?
This recipe works just fine on a cast-iron skillet or traditional grill. But you’ll miss the subtle wood-fired flavor that sets Traeger recipes apart.
Final Thoughts
There’s a reason this quick, flavorful, and foolproof marinated flank steak on the Traeger has earned a permanent spot in our weekly dinner rotation. It’s one of those rare recipes that feels effortless but delivers like you spent hours on it. Pair it with a quick Traeger veggie side and a cold beer, and you’ve got the kind of weeknight win that keeps dinner fun.
If you make this, tag me on Instagram @ThisJewCanQue —I love seeing how these recipes turn out in your kitchens.
Want more fast Traeger recipes like this one?
Subscribe to the newsletter so you never miss a new post. New recipes drop every week!
Quick, Flavorful and Foolproof Marinated Flank Steak on the Traeger
Equipment
- Traeger grill (or pellet grill of choice)
- Meat thermometer
- Tongs
- Zip-top bag or shallow glass container
- Cutting board and sharp knife
- Foil (for resting steak)
Ingredients
- 1.5 –2 lb flank steak
- 1/4 cup Bachan’s Yuzu Japanese Barbecue Sauce
- 2 tbsp Graza “Drizzle” extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Spiceology “Under the Sea” seasoning or to taste
Instructions
Make the Marinade:
- In a bowl, glass container, or zip-top bag, mix together the Yuzu BBQ sauce, olive oil, red wine vinegar, and seasoning. Stir or shake to combine.
Marinate the Steak:
- Add the flank steak to the marinade, making sure it’s well coated. Cover and refrigerate for at least 4 hours, ideally overnight. Flip once halfway through if using a container.
Preheat the Traeger:
- Set your Traeger grill to 450°F. Let it fully preheat for about 15 minutes with the lid closed.
Grill the Flank Steak:
- Remove steak from marinade, letting excess drip off. Place directly on the grill grates. Grill for 4–5 minutes per side, or until internal temperature reaches 125–130°F for medium-rare.
Rest and Slice:
- Remove steak from the grill and tent loosely with foil. Rest for 5–10 minutes, then slice against the grain into thin strips. Serve and enjoy!
Notes
Flank steak cooks quickly—don’t walk away from the grill. Use a thermometer to avoid overcooking. “Against the grain” means slicing perpendicular to the long muscle fibers—you’ll see them running across the meat. Marinate for a max of 24 hours to prevent the meat from becoming mushy. Leftovers are excellent in tacos, wraps, rice bowls, or steak salads.
Leave a Reply