Grilled Asian Flank Steak

Grilled Asian Flank Steak

Soy-ginger marinade seeps into flank steak before a quick char on the grill.

Total 4 hr 30 min Makes 4 servings Calories 320/serving

Dietary

Dairy free, Nut free

Allergens

Soy, Sesame, Red meat

Flank steak soaks in a savory soy, garlic, and ginger marinade that tenderizes the grain while building deep flavor. A hot grill sears the surface quickly, keeping the interior juicy when sliced thin against the grain. Serve alongside steamed rice and grilled vegetables for a weeknight dinner with takeout-style flavor.

Ingredients

  • 1 1/2 pounds flank steak
  • 1/3 cup soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 green onions, thinly sliced, plus more for garnish
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon toasted sesame seeds, for garnish
  • 1/2 teaspoon black pepper

Method

  1. In a bowl or large zip-top bag, whisk together soy sauce, brown sugar, rice vinegar, vegetable oil, sesame oil, garlic, ginger, green onions, red pepper flakes, and black pepper.

  2. Add the flank steak to the marinade, turning to coat completely. Cover or seal and refrigerate at least 4 hours, preferably overnight.

  3. Remove the steak from the refrigerator and let it sit at room temperature for 20 minutes before grilling.

  4. Preheat a grill to high heat, about 450°F, and lightly oil the grates.

  5. Remove the steak from the marinade, letting excess drip off, and discard the used marinade.

  6. Grill the steak for 5 to 6 minutes per side, until a thermometer reads 130°F to 135°F for medium-rare.

  7. Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.

  8. Slice the steak thinly against the grain and garnish with sliced green onions and toasted sesame seeds before serving.

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    Grilled Asian Flank Steak

    Flank steak soaks in a savory soy, garlic, and ginger marinade that tenderizes the grain while building deep flavor. A hot grill sears the surface quickly, keeping the interior juicy when sliced thin against the grain. Serve alongside steamed rice and grilled vegetables for a weeknight dinner with takeout-style flavor.

    4 hr 30 min 4 servings 320 cal

    Ingredients

    • 1 1/2 pounds flank steak
    • 1/3 cup soy sauce
    • 3 tablespoons brown sugar
    • 2 tablespoons rice vinegar
    • 2 tablespoons vegetable oil
    • 1 tablespoon sesame oil
    • 4 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 2 green onions, thinly sliced, plus more for garnish
    • 1 teaspoon crushed red pepper flakes
    • 1 tablespoon toasted sesame seeds, for garnish
    • 1/2 teaspoon black pepper

    Method

    1. 1

      In a bowl or large zip-top bag, whisk together soy sauce, brown sugar, rice vinegar, vegetable oil, sesame oil, garlic, ginger, green onions, red pepper flakes, and black pepper.

    2. 2

      Add the flank steak to the marinade, turning to coat completely. Cover or seal and refrigerate at least 4 hours, preferably overnight.

    3. 3

      Remove the steak from the refrigerator and let it sit at room temperature for 20 minutes before grilling.

    4. 4

      Preheat a grill to high heat, about 450°F, and lightly oil the grates.

    5. 5

      Remove the steak from the marinade, letting excess drip off, and discard the used marinade.

    6. 6

      Grill the steak for 5 to 6 minutes per side, until a thermometer reads 130°F to 135°F for medium-rare.

    7. 7

      Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.

    8. 8

      Slice the steak thinly against the grain and garnish with sliced green onions and toasted sesame seeds before serving.