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Marinated Asian Flank Steak. Girl and the Kitchen

Marinade Done Right…Asian Flank Steak

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.
Course Steak
Cuisine Asian
Author Mila Furman

Ingredients

  • 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.