Quick, Flavorful and Foolproof Marinated Flank Steak on the Traeger
This quick and flavorful marinated flank steak is foolproof, making it perfect for busy weeknights. The combination of Bachan’s Yuzu Japanese BBQ Sauce, Graza olive oil, red wine vinegar, and Spiceology's “Under the Sea” seasoning delivers bold, layered flavor with minimal prep. Just marinate, fire up your Traeger, and grill hot and fast for juicy, tender steak every time.
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
💡 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.
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.