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This grilled flank steak with Asian-inspired marinade features a savory blend of soy sauce, ginger, and garlic. The flank steak is seared to perfection on a hot grill, locking in all the delicious flavors. Best of all, it’s ready in less than 10 minutes!
This flank steak is a commitment to many flavor profiles. You could complete an Asian-inspired meal with a side of these air-fryer cream cheese wontons and vegetable lo mein, while sipping on this mango lassi.
Why You’ll Love This Recipe
Marinated meats are some of my favorite ways to enjoy summer nights. This Asian flank steak comes together quickly and easily and pairs great with so many things.
- Time-saving and delicious: This meal is a family favorite that doesn’t take much effort to prepare, which is a win for all!
- Pairs well: This steak is incredibly versatile, especially with its Asian-inspired marinade. It pairs perfectly with rice, roasted vegetables, or any pasta salad you can think of.
What is Flank Steak?
Flank steak has grown in popularity for good reason. Positioned just below the loin, this affordable cut has a thin, coarse texture with distinct grain lines. These lines make it easy to identify where to slice against the grain, ensuring tender bites.
Known for its leanness and intense flavor, flank steak is particularly beginner-friendly for grilling. After making this Asian-inspired flank steak marinade, you’ll be a pro and should make this lemon garlic butter flank steak, and this brown sugar garlic flank steak.
Ingredients You’ll Need to Make Tender Marinated Flank Steak
This Asian-inspired flank steak recipe comes together quickly and easily. Combined, these ingredients create a perfect marinade that enhances the flank steak’s richness and flavor. For exact measurements, scroll to the recipe card.
- Soy sauce: Provides an umami saltiness and a depth a flavor.
- Olive oil: Helps in the marination process while helping retain moisture and enhancing the flavors of the other ingredients.
- Sesame oil: Compliments the soy sauce and adds a rich nutty flavor.
- Brown sugar: Adds sweetness and caramelization when grilling. It also balances out the saltiness and acidity.
- Garlic: Provides a pungent aromatic flavor that enhances the marinade.
- Ground ginger: Adds a warm pepper note that balances the marinade.
- Lime juice: Acts as a tenderizer for the meat and adds acidity to balance the sweetness and saltiness of the other ingredients.
- Flank steak: This is the main protein that is lean and absorbs the marinade well.
- Cilantro, sesame seeds, and green onions: Garnishes that add color and texture and enhance flavor.
How to Make Asian Flank Steak Recipe
You’ll love how quickly you can whip up this marinade and enjoy a delicious steak! Just let the meat marinate for at least 30 minutes before grilling. It’s that simple and the result is absolutely mouthwatering!
- Whisk: In a medium-sized bowl whisk together the soy sauce, olive oil, sesame oil, brown sugar, garlic, ginger, and lime juice.
- Marinade: Add flank steak to a large resealable plastic bag. Pour the marinade over the steak, seal, and then refrigerate for 30 minutes or longer.
- Preheat: Preheat the grill between 400 to 450 degrees Fahrenheit.
- Place steak: Once the grill reaches the recommended temperature, place the steak on the grill and close the lid.
- Grill steak: Cook the steak until charred, about 4 minutes.
- Flip: Turn the steak over and cook it, covered, until it reaches your desired doneness, approximately 2 to 4 minutes. For medium-rare, aim for an internal temperature of 120 to 125 degrees Fahrenheit. For medium, target 130 to 135 degrees Fahrenheit.
- Let steak rest: Transfer the steak to a cutting board and TENT with foil for 10 minutes before slicing.
- Slice against the grain: Slice the grilled flank steak against the grain for best results.
- Garnish: You can garnish the steak with chopped cilantro, green onions, and sesame seeds.
Tips for Getting the Most out of Your Marinade
- When to Add Acidity to Beef: Adding acidity like lemon juice or vinegar to beef marinades boosts flavor and tenderness. But be careful—too much can make the meat mushy. Instead, mix some lime juice with reserved soy marinade for a serving sauce. This way, you keep the zesty flavor without affecting the steak’s texture.
- Marinate beef for flavor: Marinating beef boosts flavor and tenderness. Soy sauce, garlic, and ginger infuse the meat, while red pepper flakes and black pepper add a delicious kick. The result? A tastier, juicier steak!
How to Store and Reheat Leftover Flank Steak
I doubt you will have any of this delicious grilled steak left over, but if you do, here’s how to store and reheat it:
- Refrigerate: Wrap your leftover flank steak in foil to seal in moisture before placing it in the fridge. It will stay fresh for 3-4 days.
- Reheat: I prefer to reheat my steak in the air fryer or on the stovetop in a skillet. Depending on how thick your cuts are, you only need 1-2 minutes per side on medium-high heat, or 2 minutes in the air fryer at 370 degrees Fahrenheit.
More Steak Recipes
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Asian Grilled Flank Steak
Ingredients
- 1/2 cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons sesame oil
- ¼ cup brown sugar
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 lime, juiced
- 2 pounds flank steak
- cilantro, green onions, and sesame seeds for garnish
Instructions
- In a medium-sized bowl whisk together the soy sauce, olive oil, sesame oil, brown sugar, garlic, ginger, and lime juice.
- Add flank steak to a large resealable plastic bag. Pour the marinade over the steak, cover and refrigerate for 30 minutes or longer in the refrigerator.
- Preheat grill over high heat, between 400 to 450 degrees Fahrenheit.
- Once the grill reaches the recommended temperature, place the steak on the grill and close the lid.
- Cook the steak until charred, about 4 minutes.
- Flip over and cook covered until desired doneness is reached, about 2 to 4 minutes. For medium rare (120 to 125 degrees Fahrenheit) or 130 to medium 135 degrees Fahrenheit (50 to 57 degrees Celsius) internal temperature.
- Transfer steak to a cutting board and tent with foil for 10 minutes before slicing.
- Slice the grilled flank steak against the grain.
- Garnish the steak with chopped cilantro, green onions, and sesame seeds.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow! Thank you for this recipe! It is wonderful!
This is such an amazing flavorful steak. I have made this recipe 4 times now and when I do people go crazy over it. I do let it sit in the marinade over nite to get all the flavors in the meat. Try it you will not be dissapointed.
What exactly do the nutrition numbers represent? The whole steak I hope
Yes, the whole steak.
Allergic to shell fish etc…can’t use fish sauce..,what can I use in place of it?
Soy sauce is a great sauce to substitute it with.
yummy marinade, love the flavors, thank you!