Crosshatch Marinated & Grilled Flank Steak
Quick-marinated flank steak reverse seared at 225 degrees and finished on a hot griddle, served over sushi rice with veggies and Bachan’s sauce.
Equipment
- Grill or smoker set to 225 degrees
- Hot griddle
- Meat thermometer
- Sharp knife and cutting board
Ingredients
- 1 flank steak Snake River Farms
- ½ cup Bachan’s Original Japanese Barbecue Sauce
- 2 tbsp Garlic Junkie seasoning
- Cooked sushi rice
- Stir-fried vegetables
- Sesame seeds
- Green onions
- Scallion pancakes optional
Instructions
- Prepare the steak by placing the flank steak on a cutting board and scoring shallow cuts in a crosshatch (diamond) pattern on the surface.
- Marinate the steak by coating it with Bachan’s Original Japanese Barbecue Sauce and seasoning generously with Garlic Junkie. Let it sit for 30 minutes.
- Preheat your grill or smoker to 225°F for the reverse sear.
- Cook the steak low and slow at 225°F until it reaches an internal temperature of 120–125°F.
- Heat a griddle over high heat and sear the steak for 1–2 minutes per side until a crust forms and the internal temperature reaches 130°F.
- Remove the steak from the heat and let it rest for 10 minutes before slicing.
- Slice the flank steak thinly against the grain for the most tender texture.
- Serve the steak over steamed sushi rice with stir-fried vegetables.
- Drizzle with extra Bachan’s sauce and top with sesame seeds and chopped green onions.
- Serve with store-bought scallion pancakes on the side if desired.
Notes
Tips and Tricks:
Score the steak for better marinade absorption
Pull at 130 degrees for medium-rare
Always slice against the grain for tenderness
Extra sauce on top makes the bowls even better