Asian Flank Steak Marinade

Madeline

Everyday Culinary Delights

Introduction

The Asian flank steak marinade is a flavorful and versatile recipe that infuses your steak with a delightful blend of sweet, savory, and tangy notes. Perfect for grilling or searing, this marinade enhances the natural flavors of the meat while tenderizing it, resulting in a dish that tantalizes the taste buds. Whether you’re preparing a weeknight dinner or planning a weekend barbecue, this marinade will elevate your steak experience.

Detailed Ingredients with measures

Flank steak: 1.5 pounds
Soy sauce: 1/4 cup
Brown sugar: 2 tablespoons
Rice vinegar: 2 tablespoons
Sesame oil: 1 tablespoon
Garlic: 4 cloves, minced
Ginger: 1 tablespoon, freshly grated
Green onions: 2, chopped
Red pepper flakes: 1/2 teaspoon (optional)

Prep Time

20 minutes

Cook Time, Total Time, Yield

Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Serves 4 people

Detailed Directions and Instructions

Prepare the Marinade

Combine soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger in a medium bowl. Whisk the ingredients together until well blended.

Marinate the Flank Steak

Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is fully covered. Seal the bag or cover the dish and refrigerate for at least 2 hours, although overnight is best for optimal flavor.

Preheat the Grill

Prepare your grill for medium-high heat. If using a charcoal grill, make sure the coals are hot and ashed over before cooking.

Remove the Steak from Marinade

Take the flank steak out of the marinade and discard the remainder. Allow the steak to sit at room temperature for about 15-30 minutes before grilling to ensure even cooking.

Grill the Steak

Place the flank steak on the preheated grill. Cook for about 4-5 minutes on each side for medium-rare, adjusting time based on your desired level of doneness.

Rest the Steak

Once cooked, remove the flank steak from the grill and transfer it to a cutting board. Allow it to rest for about 5-10 minutes to retain its juices.

Slice and Serve

Cut the flank steak against the grain into thin slices. Serve with your favorite side dishes or over rice, if desired.

Notes

Marinade Variations

Feel free to adjust the marinade ingredients to suit your taste, such as adding sriracha for heat or lime juice for acidity.

Storage Instructions

Any leftover marinated steak can be stored in an airtight container in the refrigerator for up to 3 days.

Freezing Information

The marinated steak can be frozen for up to 2 months. Thaw in the refrigerator before cooking.

Cooking on a Stovetop

If you don’t have a grill, you can cook the steak in a skillet over medium-high heat with a little oil instead.

Cook techniques

Marinating

Marinating is the process of soaking meat in a mixture of seasoning and acid to enhance flavor and tenderness. For flank steak, a marinade with soy sauce, garlic, and spices can infuse the meat with rich flavors and help break down tougher fibers.

Grilling

Grilling is a popular cooking technique for flank steak. It involves cooking the meat over direct heat, which creates a delicious char and caramelization on the outside while retaining moisture within.

Slicing

Slicing flank steak correctly is crucial for tenderness. Always slice against the grain to break up the muscle fibers, ensuring each bite is easy to chew and enjoy.

Resting

Resting the steak after cooking allows the juices to redistribute throughout the meat, leading to a juicier and more flavorful result. Aim to let it rest for about 5-10 minutes before slicing.

FAQ

What is flank steak?

Flank steak is a cut of beef taken from the abdominal muscles of the cow. It is known for its rich flavor and can be slightly tough if not cooked properly.

How long can I marinate flank steak?

Flank steak can be marinated for a minimum of 30 minutes, but for best results, allowing it to marinate for 2-6 hours enhances flavor and tenderness.

Can I use a different cut of meat for this marinade?

Yes, while the marinade is specifically designed for flank steak, you can use it on other cuts such as skirt steak or even chicken and pork.

What is the best cooking temperature for flank steak?

Flank steak is best cooked to medium-rare, around 130-135°F (54-57°C), to ensure it’s tender and juicy.

How should I store leftover flank steak?

Leftover flank steak should be stored in an airtight container in the refrigerator and can be enjoyed for up to 3-4 days.

Conclusion

The Asian flank steak marinade is a versatile and flavorful option that elevates your grilling game. Its perfect balance of sweet, savory, and umami flavors creates a deliciously tender and juicy steak that will impress your family and friends. Whether for a casual weeknight dinner or a festive gathering, this marinade ensures a satisfying meal that can be enjoyed by everyone.

More recipes suggestions and combination

Stir-fried Vegetables

Pair your marinated flank steak with a colorful mix of stir-fried vegetables for a delightful and nutritious side dish.

Rice Noodle Salad

Serve the steak over a bed of chilled rice noodles tossed with fresh herbs and a tangy dressing for a refreshing meal.

Grilled Pineapple Skewers

Add a sweet touch by grilling pineapple skewers alongside the steak; the caramelized flavor complements the savory marinade beautifully.

Asparagus with Sesame Dressing

Roasted or grilled asparagus drizzled with sesame dressing makes for an elegant side that enhances the overall meal.

Garlic Cucumber Salad

A cool garlic cucumber salad can provide a crunchy contrast to the rich flavors of the flank steak, adding a refreshing element to your plate.

Teriyaki Chicken

For variety, try marinating chicken in a similar teriyaki glaze for a different protein option that remains equally delicious.

Asian Quinoa Bowl

Combine cooked quinoa with veggies, the marinated steak, and a drizzle of sesame oil for a hearty and nutritious bowl.

Spicy Kimchi

Serve with spicy kimchi to add an extra kick and a fermented element that enhances the meal’s flavors.

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