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Asian Style Grilled and Marinated Flank Steak

A well grilled flank steak is one of my favorite cuts of meat on the grill. My Asian Style Grilled and Marinated Flank Steak is full of flavor, texture and that mmmmmm savory umami balance on your palate that makes you beg for more and more. The secret to to getting the right texture to this steak is all in the cooking techinique and more importantly the slicing technique. Learn how to properly cut a flank steak and you will be steak super star every time!  Plus learn how to cheat to get the ultimate tender and gloriously seared steak even in the colder months when the grill is covered with snow!

  My Asian Style Grilled and Marinated Flank Steak is full of flavor, texture and that mmmmmm savory umami balance on your palate that makes you beg for more and more.

 [wprm-recipe-jump] Summer is a here…well sometimes with the insane cool weather the Chi-town has been having, it’s actually quite doubtful… Regardless, I think it’s time to get the grills ready!  And there is no better way to break in the grill then with this scrumptious flank steak.

I first discovered this flavor at a cocktail party I attended after work one day, back when I worked in the city in my glorious early 20’s.  They had a carving station and they were slicing this tender steak oh so very thinly and its juices were flowing out with every motion of the knife.

When I placed a slice on my tongue, I noticed tangy, salty, sweet and savory all at the same time.  It made my mouth water even as I was eating it.  And it caused me to “mmmmmmmmmmmmmmmm” out loud in front of some slightly up tight folk.  They looked at me funny, raising their eyebrows and pursing their mouths… until they tasted the steak and let out the same sigh and loud “mmmmmmmmmmm” as I did.  Conversation ensued.

That night I stopped by at the grocery store and bought the necessary ingredients for my version of the steak.  They used flank steak.  A difficult meat to deal with, unless it is cooked and sliced properly.  This meat, like many other cuts such as skirt steak and brisket, should be sliced AGAINST the grain.

  My Asian Style Grilled and Marinated Flank Steak is full of flavor, texture and that mmmmmm savory umami balance on your palate that makes you beg for more and more.

In this picture you can the grain clearly.   Look at the pic below.  The direction of the arrow is AGAINST the grain.  And that is the direction that you will slice it after it is cooked. Make sure you have a nice, sharp knife!

My Asian Style Grilled and Marinated Flank Steak is full of flavor, texture and that mmmmmm savory umami balance on your palate that makes you beg for more and more.

I also like to marinade slightly fibrous cuts of meat such as these.  In my experience it helps make them juicier and more succulent.  Plus with a soy sauce marinade (such as this one) you are also creating almost a brine like environment where the wonderful saltiness of the soy sauce permeates each muscle fiber leaving the flesh moist and flavorful.  It’s simple science really.  A brine allows for osmosis to occur.  Plain and simple all you need to know is that your meat tastes awesome if it’s brined.  And that is precisely why when I make my roast turkey I brine it. You can read more about the brine process there as well 🙂

But back to the steak.

It only takes a few ingredients that you probably already have in your pantry to make this steak go from ordinary to KA-POW!

You throw some soy sauce, balsamic vinegar (this is what gives that tangy, savory flavor) honey, teriyaki sauce, ginger, lime, garlic, a few squirts of siracha, vegetable oil  and scallions into a bowl and mix to combine all the flavors.

TIP: Here is a helpful hint…when dealing with something sticky like honey, spray your measuring cup with pan spray or wipe down with oil.  The honey will come right out!  This is also very helpful for peanut butter and Nutella!*

My Asian Style Grilled and Marinated Flank Steak is full of flavor, texture and that mmmmmm savory umami balance on your palate that makes you beg for more and more.

Then throw all the ingredients in a zip lock bag along with the steak.  Shake, shake, shake.  Make sure it’s all covered.  And place in the fridge for at least an hour and up to 24 hours.

My Asian Style Grilled and Marinated Flank Steak is full of flavor, texture and that mmmmmm savory umami balance on your palate that makes you beg for more and more.

If grilling, go ahead and throw it on a preheated and oiled up grill.  Cook it on high for 5 minutes on one side and 2 minutes on the other side for perfect, medium rare.

If you live in the not so warm parts…and you like to have this steak year round, like me… you can cheat a bit.  Take a large oven proof frying pan or grilling pan and place it into a 500-degree oven for about 10 minutes.  Or you can place it in there as the oven preheats.

Remove your steak out of the bag and place it on a paper towel, dabbing the moisture off of the steak.

Once the pan is heated, place the steak directly onto the pan.  You will see it shrink up immediately from the high heat.  Close the oven and allow to cook for 5 minutes then flip it and cook it for 2 minutes.

For me, this is the ultimate way to sear a steak nicely without clouding my house up with smoke.  Plus, I can do this all year round.

Place the steak on a sheet pan and cover with foil.  Let the meat rest for 10 minutes.

Slice into it on a bias, against the grain, as we previously discussed.

My Asian Style Grilled and Marinated Flank Steak is full of flavor, texture and that mmmmmm savory umami balance on your palate that makes you beg for more and more.

Sprinkle with scallions and grab some chop sticks!  Dinner is served.

Marinated Asian Flank Steak. Girl and the Kitchen

This is the munchkin, AKA Charlie back about 18 months ago when I first created this recipe…she snuck over and grabbed the over-sized fork just as I was about to snap the perfect shot.

My Asian Style Grilled and Marinated Flank Steak is full of flavor, texture and that mmmmmm savory umami balance on your palate that makes you beg for more and more.

And decided to help herself!  That’s my girl! You don’t get those cute chubby fingers by starving!

My Asian Style Grilled and Marinated Flank Steak is full of flavor, texture and that mmmmmm savory umami balance on your palate that makes you beg for more and more.

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Marinated Asian Flank Steak. Girl and the Kitchen

Marinade Done Right…Asian Flank Steak


  • Author: Mila Furman

Description

My Asian Style Grilled and Marinated Flank Steak is full of flavor, texture and that mmmmmm savory umami balance on your palate that makes you beg for more and more.


Ingredients

Scale
  • 3 pounds flank steak
  • 1/4 cup vegetable oil or peanut oil
  • 1/2 cup LOW sodium soy sauce (I always use Kikkoman)
  • 1/2 cup balsamic vinegar
  • 1/4 cup teriyaki sauce
  • 1/4 cup honey
  • juice of 1 lime
  • a few squirts of siracha (depending on how spicy you like it)
  • Thumb sized piece of ginger (minced on a microplaner)
  • 5 garlic cloves minced on a micro planer.
  • 4 scallions sliced thinly

Instructions

  1. Combine soy sauce, balsamic vinegar (this is what gives that tangy, savory flavor) honey, teriyaki sauce, ginger, lime, garlic, a few squirts of siracha, vegetable oil and scallions into a bowl and mix to combine all the flavors.
  2. Then throw all the ingredients in a zip lock bag along with the steak. Shake, shake, shake. Make sure it’s all covered.
  3. Place in the fridge for at least an hour and up to 24 hours.
  4. If you live in the not so warm parts…like me… you can cheat a bit. Take a large oven proof frying pan and place it into a 500-degree oven for about 10 minutes. Or you can place it in there as the oven preheats.
  5. Remove your steak out of the bag and place it on a paper towel, dabbing the moisture off of the steak.
  6. Once the pan is heated, place the steak directly onto the pan. You will see it shrink up immediately from the high heat. Close the oven and allow to cook for 5 minutes then flip it and cook it for 2 minutes.
  7. For me, this is the ultimate way to sear a steak nicely without clouding my house up with smoke.
  8. Place the steak on a sheet pan and cover with foil. Let the meat rest for 10 minutes.
  9. Slice into it on a bias, against the grain, as we previously discussed.
  10. Sprinkle with scallions and grab some chop sticks! Dinner is served.
  • Category: Steak
  • Cuisine: Asian


Marinated Asian Flank Steak. Girl and the Kitchen

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39 Comments

  1. I love you said, you dont get that chubby fingers hahaha, shes so cuteee, by the way, is the steak half cooked? looks reddish to me.. but if its 3/4 cooked and still juicy that will be perfect to me…

    1. Hi Rachel! I usually serve it with my skinny mashers!!! It keeps the meal nice and clean but then you also get that whole stead and potatoes feel 🙂

  2. Ooo… LOVE the new site design! Trés chic! This is such a wonderful and flavor packed dish, Mila! And great visual aid on cutting across the grain. I remember when I first starting cooking and I read, ‘cut across the grain’, I thought, what does that mean!? I’m pretty sure that resulted in me cutting with the grain a few times 😉

    1. Thanks Kathleen!! I love the site too 🙂 Still a work in progress though as there is TONS of customizing to get done…but I am SO excited!

  3. Oh my gosh, Mila, your little one is too adorable for words!! I just recently started eating steak again after being a vegetarian for years so I need the lessons here. I never thought to spray my measuring cup either – brilliant! This looks so good and I will pay attention to the way I slice it. There’s something about a grilled steak in the summer that just can’t be beaten.
    Ohhhh, I want to just squeeze her to pieces!! Gorgeous!!
    PS…that tray that you like so much – $1.50 at the thrift shop. Got it on my first visit a couple weeks ago, lol.

    1. Thanks Robyn!!! She was tiny back then 🙂 now she is a walking talking toddler with sass 🙂 who always is sneaking a piece of something or other that I’m playing 🙂
      Glad to be able to help! And I’m trying to get over to my local thrift store!

  4. Woah. That tip for how to cook the flank is AWESOME. It’s perfectly pink inside – PERFECTLY. And we totally are in sync today – and both preaching about cutting against the grain too!! Actually though, I don’t know of any cuts of beef when you shouldn’t cut against the grain? This really is amazing, I read every word. And I love the story of how it came to be, and the up tight party!!! 🙂

      1. Writing to you as the steak sits in the marinade. Can’t wait to try this for dinner, the recipe sounded devine just had to try it! 🙂

  5. Perfect- I let it marinate for 24 hours and we loved it! So easy, great subtle flavors, and made for fantastic leftover steak sandwiches the next day. I’m starting to become such a fan girl of this site! Thank you for another great dinner.

  6. Thank you for sharing the information about the asian style grilled and marinated flank steak. You know indeed i have been looking for the ingredients and instructions. I appreciate the detail you went into writing your blog post. I am grateful for the amount of time and effort you put into this helping us. Thank You!
    The Treasure Tales

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