This Asian flank steak masterfully turns a budget-friendly cut of steak into something irresistibly tender and flavorful, thanks to a vibrant homemade Asian steak marinade that packs a punch of savory-sweet umami. It’s your secret to an impressive weeknight dinner, ready to grill in just 10 minutes.
Flank steak is the ideal cut for high-heat grilling and its lean, fibrous structure easily absorbs the bold marinade too! The thinly sliced and tender strips are perfect for building meals. Its savory-sweet profile makes it a natural companion for rice, noodles, and stir-fried veggies, while it’s equally fantastic as a hearty topping for fresh salads and grain bowls, loaded into soft tacos and sandwiches, or even served with a simple side of garlic bread!
The real magic is in the homemade Asian steak marinade, which comes together in minutes with pantry staples. Whisking up your own blend not only guarantees the freshest, brightest flavor but also puts you in complete control. You can easily customize it – swapping honey for brown sugar, adding a fiery kick with chili paste, or using tamari for a gluten-free version.
Marinating your flank steak ahead of grilling is key to turning this budget-friendly cut of meat into a restaurant-worthy meal with minimal effort. Give it a try, you won’t regret it!
Table of Contents
Ingredient notes
- Flank steak – You’ll need 1 flank steak, about 2-3 pounds. Flank steak is one of the best cuts of beef for grilling. It comes from the lower abdominal muscles of the cow and has lots of delicious beefy flavors. Skirt steak will also work well.
- Garlic – Fresh cloves, grated or minced, for the best aromatic punch.
- Fresh ginger – A classic ingredient used in Asian cooking which provides a boost of warm, pungent, and slightly spicy flavor to the Asian steak marinade.
- Rice vinegar – Adds bright acidity to the marinade. Rice wine vinegar works too, or substitute apple cider vinegar, white vinegar, white wine vinegar, or lime juice.
- Pineapple juice – The pineapple juice contains an enzyme (bromelain) that is a natural meat tenderizer. It also adds a touch of sweetness.
- Low-sodium soy sauce – You’ll want to use low-sodium soy sauce to ensure that your marinade isn’t overly salty. Feel free to use tamari or coconut aminos instead.
- Toasted sesame oil – This provides a nutty, aromatic depth (a little goes far!). Regular sesame oil works too, but toasted has more flavor. Make sure to store your oil in the fridge to prevent rancidity. Olive oil or avocado oil can be used instead, but you can then expect a milder taste.
- Honey – A touch of natural sweetness to round out the flavors. Brown sugar can be used instead.
- Crushed red chili flakes (optional) – For a lovely kick of subtle heat. Adjust as desired or leave out entirely.
How to make it
Step 1
Make the Asian steak marinade
- Whisk together the marinade ingredients and pour over the flank steak in a casserole dish or large ziploc bag.
Step 2
Marinate the steak
- Let the steak marinate for 30 minutes, or up to overnight in the fridge.
Step 3
Cook the steak and serve
- Preheat a grill or grill pan to high heat.
- Once hot, add the steak to the grill and cook the steak for 3-5 minutes per side for medium rare results (132 degrees).
- Transfer the cooked steak to a cutting board and let it rest 5 for minutes.
- Slice against the grain and serve.
More ways to cook your flank steak
Need a break from the grill? Try these two guaranteed-delicious methods for cooking flank steak to perfect tenderness.
- Sous Vide Flank Steak– This recipe demonstrates how to turn naturally lean flank steak into a tender, succulent meal finished with a buttery sear. The sous vide method guarantees perfect results every time!
- Broiled Flank Steak – For a hands-off, year-round option, broil the marinated flank steak. Position an oven rack about 6-inches below the heating element. Preheat your broiler to HIGH. Broil for 5-6 minutes per side for medium-rare (132°F) or 6-7 minutes per side for medium (145°F).
Tips and tricks
- Marinate the steak for at least 30 minutes to tenderize the meat. For maximum flavor, aim for up to 24 hours.
- An indoor grill pan heated to high is an excellent alternative if you can’t use an outdoor grill.
- Make extra marinade for a glaze. Simmer it in a saucepan for 5-7 minutes until slightly thickened, then brush it on the cooked steak or serve on the side. Never use the raw meat marinade as a sauce.
- Ensure your grill or pan is very hot before adding the steak so that it gets a proper sear and crust without steaming.
- Use a thermometer. Timing is a good guideline, but thickness of flank steak varies. Using an instant-read thermometer is the only sure way to nail your desired doneness. Pull at 125-130°F for medium-rare (it will rise to 130-135°F while resting).
- Resting the cooked steak is non-negotiable as it lets the juices redistribute.
- Slicing flank steak against the grain shortens its long, tough muscle fibers, making each bite significantly more tender. You’ll see long muscle fibers running lengthwise – cut perpendicular to them.
Variations
Make this flank steak your own with these easy swaps that adapt the flavor, heat, and dietary needs without compromising the dish’s signature taste.
- Type of steak – If you can’t source flank steak, skirt steak is a great alternative.
- Gluten-free Asian steak marinade – To make this marinade gluten-free, simply swap the regular soy sauce for an equal amount of gluten-free tamari or coconut aminos.
- Extra kick of heat – For an extra spicy kick, increase the optional crushed red chili flakes or add 1-2 teaspoons of sriracha or gochujang to the marinade. For a more complex heat, blend in a tablespoon of chili garlic paste.
- Post-grill sauce – Feel free to serve the steak with a sauce after grilling for added decadence, such as compound butter, Asian Sesame Sauce, Crying Tiger Sauce, Red Chimichurri Sauce, or your pick of these 15+ Sauces for Flank Steak!
Serving suggestions
While perfect with classic Asian sides, this flavorful steak also pairs wonderfully with everyday favorites like garlic bread.
- Add strips of flank steak to this Easy Power Bowl or Korean Beef Tacos
- Or try any of these 50+ Side Dishes for Flank Steak
Storing
- Leftover Asian flank steak can be stored in an airtight container in the fridge for 3-4 days. Reheat it in a pan over medium-low heat with some butter, or in the microwave.
- If you want to freeze your cooked flank steak strips, make sure to store it properly to prevent it from drying out. Transfer the cool strips of steak with juices to a freezer bag, removing all air, or in a shallow, airtight container, and freeze for 2-3 months.
- Once thawed and reheated, use your previously frozen cooked flank steak for quick meals like stir-fries, rice bowls, salads, tacos, or soups, where it can be incorporated with sauces and other moist ingredients.
Erin’s wine pairings for Asian flank steak
The right wine will highlight the savory, sweet, and umami notes of the Asian steak marinade. Choose from these versatile reds to complete your hearty steak!
- A bold Cabernet Sauvignon is a classic, reliable choice for steak, offering a beautiful flavor contrast to hearty beef.
- Merlot is also a timeless pairing when it comes to steak.
- For more spice and complexity, try a Malbec or Syrah.
- Alternatively, the earthy notes and vibrant acidity of a Pinot Noir harmonize with the umami depth of the dish and balance the marinade’s subtle sweetness.
More homemade marinades
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Full Recipe
Asian Flank Steak
Asian marinated flank steak is a bold, flavorful dish made with a savory blend of soy sauce, ginger, garlic, and sesame oil that tenderizes the meat while infusing it with rich umami flavor. Quick to marinate and fast to cook, this flank steak recipe is perfect for grilling or broiling. Serve it sliced thin over rice, tucked into tacos, or added to salads for an easy, restaurant-worthy meal at home.
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Serves 4 people
Ingredients
- 1 flank steak (2-3 pounds)
Marinade
- 4 cloves garlic (grated or minced)
- 2 Tablespoons ginger (fresh grated)
- ¼ cup rice vinegar
- 1/2 cup pineapple juice
- 1 cup soy sauce (low-sodium )
- 1 tablespoons sesame oil
- ¼ cup honey
- 1 pinch red pepper flakes (optional)
Instructions
- Whisk together the 4 cloves garlic, 2 Tablespoons ginger, ¼ cup rice vinegar, 1/2 cup pineapple juice, 1 cup soy sauce, 1 tablespoons sesame oil, ¼ cup honey, 1 pinch red pepper flakes and pour over the flank steak in a casserole dish or large ziploc bag. Let marinate for 30 minutes, or up to overnight.
- Preheat a grill or grill pan to high heat.
- Once hot, add the steak to the grill and cook the steak for 3-5 minutes per side for medium rare (132 degrees). Transfer to a cutting board and let rest 5 for minutes. Slice against the grain and serve.
To Broil
- Position an oven rack about 6-inches below the heating element. Preheat your broiler to HIGH. Line a large, rimmed baking sheet with foil for easy cleanup.
- Place the steak on the prepared baking sheet and broil for 5-6 minutes per side for medium-rare (132°F) or 6-7 minutes per side for medium (145°F). Check with an instant-read thermometer to make sure it’s done to your liking. Transfer to a cutting board and let rest 5 for minutes. Slice against the grain and serve.
Notes
Storing
- Leftover Asian flank steak can be stored in an airtight container in the fridge for 3-4 days. Reheat it in a pan over medium-low heat with some butter, or in the microwave.
- If you want to freeze your cooked flank steak strips, make sure to store it properly to prevent it from drying out. Transfer the cool strips of steak with juices to a freezer bag, removing all air, or in a shallow, airtight container, and freeze for 2-3 months.
- Once thawed and reheated, use your previously frozen cooked flank steak for quick meals like stir-fries, rice bowls, salads, tacos, or soups, where it can be incorporated with sauces and other moist ingredients.
- Marinate the steak for at least 30 minutes to tenderize the meat. For maximum flavor, aim for up to 24 hours.
- An indoor grill pan heated to high is an excellent alternative if you can’t use an outdoor grill.
- Make extra marinade for a glaze. Simmer it in a saucepan for 5-7 minutes until slightly thickened, then brush it on the cooked steak or serve on the side. Never use the raw meat marinade as a sauce.
- Ensure your grill or pan is very hot before adding the steak so that it gets a proper sear and crust without steaming.
- Use a Thermometer. Timing is a good guideline, but thickness of flank steak varies. Using an instant-read thermometer is the only sure way to nail your desired doneness. Pull at 125-130°F for medium-rare (it will rise to 130-135°F while resting).
- Resting the cooked steak is non-negotiable as it lets the juices redistribute.
- Slicing flank steak against the grain shortens its long, tough muscle fibers, making each bite significantly more tender. You’ll see long muscle fibers running lengthwise – cut perpendicular to them.
- Type of steak – If you can’t source flank steak, skirt steak is a great alternative.
- Gluten-free Asian steak marinade – To make this marinade gluten-free, simply swap the regular soy sauce for an equal amount of gluten-free tamari or coconut aminos.
- Extra kick of heat – For an extra spicy kick, increase the optional crushed red chili flakes or add 1-2 teaspoons of sriracha or gochujang to the marinade. For a more complex heat, blend in a tablespoon of chili garlic paste.
- Post-grill sauce – Feel free to serve the steak with a sauce after grilling for added decadence, such as compound butter, Asian Sesame Sauce, or your pick of these 15+ Sauces for Flank Steak!
Nutrition
Calories: 233kcal | Carbohydrates: 26g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 3273mg | Potassium: 392mg | Fiber: 1g | Sugar: 21g | Vitamin A: 9IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 3mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
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