Introduction

Asian flank steak marinade offers a delightful blend of flavors that elevate the natural taste of the meat. This marinade combines savory, sweet, and tangy elements, making it a perfect choice for grilling or broiling flank steak. The aromatic ingredients infuse the beef with a rich flavor profile, ensuring a juicy and tender outcome.

Detailed Ingredients with measures

Soy Sauce: 1/2 cup
Brown Sugar: 1/4 cup
Sesame Oil: 2 tablespoons
Fresh Ginger: 1 tablespoon, minced
Garlic: 3 cloves, minced
Rice Vinegar: 2 tablespoons
Green Onions: 1/4 cup, chopped
Red Pepper Flakes: 1 teaspoon (optional)
Flank Steak: 1.5 to 2 pounds

Prep Time

15 minutes

Cook Time, Total Time, Yield

Cook Time: 10 to 12 minutes
Total Time: 25 to 30 minutes
Yield: Serves 4 to 6 people

Detailed Directions and Instructions

Step 1: Prepare the Marinade

In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, minced garlic, and grated ginger until well combined. Ensure the honey is fully dissolved into the mixture.

Step 2: Marinate the Flank Steak

Place the flank steak in a large resealable bag or a shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.

Step 3: Preheat the Grill

When you are ready to cook the steak, preheat your grill to medium-high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking.

Step 4: Remove the Steak from the Marinade

Take the flank steak out of the marinade, allowing any excess marinade to drip off. Discard the used marinade, as it is not safe to reuse.

Step 5: Grill the Flank Steak

Place the flank steak on the preheated grill. Grill for about 5-7 minutes on each side for medium-rare, depending on the thickness of the steak. Use a meat thermometer to check for an internal temperature of 130-135°F for medium-rare.

Step 6: Rest the Steak

Once cooked to your desired doneness, remove the steak from the grill. Let it rest for about 5-10 minutes to allow the juices to redistribute, which will help keep the meat tender.

Step 7: Slice and Serve

After resting, slice the flank steak against the grain into thin strips. Serve immediately, garnished with fresh herbs or additional marinade if desired.

Notes

Note 1: Choosing the Right Steak

Flank steak is best used for this marinade due to its flavor and texture, but you can also use skirt steak or sirloin if desired.

Note 2: Marinating Time

For optimal flavor, it is recommended to marinate the steak overnight. If you’re short on time, aim for at least 2 hours.

Note 3: Adjusting Flavor

Feel free to adjust the ingredients in the marinade according to your taste preferences; adding red pepper flakes can incorporate some heat, while lime juice can add a citrusy twist.

Note 4: Leftovers

Store any leftover grilled flank steak in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold or reheated.

Cook techniques

Marinating

Marinating the flank steak in the Asian marinade enhances its flavor and tenderness. Allow the meat to soak in the marinade for at least 30 minutes, or up to 24 hours for maximum flavor.

Grilling

Grilling is an excellent cooking method for flank steak. Preheat the grill to medium-high heat and cook the steak for about 4-5 minutes on each side for medium-rare.

Slicing

After cooking, allow the flank steak to rest for 5-10 minutes before slicing. Always slice against the grain to ensure tenderness.

Serving

Serve the flank steak sliced thinly, either on its own or as part of a dish such as stir-fry or tacos.

FAQ

What can I use if I don’t have flank steak?

You can substitute flank steak with skirt steak, sirloin, or even chicken breast for a different option.

How long can I marinate the steak?

The steak can be marinated anywhere from 30 minutes to 24 hours, depending on the depth of flavor you want.

What should the internal temperature be for medium-rare flank steak?

For medium-rare, the internal temperature should be approximately 130-135°F.

Can I use a different type of marinade?

Yes, feel free to experiment with other marinades, but keep in mind that the flavors will differ.

How do I know when my flank steak is done cooking?

You can check the doneness with a meat thermometer or by gently pressing on the steak; it should feel slightly firm but still have some give for medium-rare.

Conclusion

The Asian flank steak marinade is not only a delicious way to enhance the flavor of your steak, but it’s also versatile and easy to prepare. By allowing the steak to marinate, you’re ensuring a tender and juicy result that is packed with umami flavor. This marinade works well with various cooking methods, making it a perfect choice for grilling or pan-searing. Enjoy your Asian-inspired dish with a side of stir-fried vegetables or rice for a complete meal.

More recipes suggestions and combination

Grilled Asian Chicken Skewers

Try marinating chicken pieces in a similar Asian marinade and skewer them for grilling. Serve with a peanut dipping sauce for added flavor.

Teriyaki Salmon

Use a teriyaki glaze made with soy sauce, ginger, and honey to marinate salmon fillets. Grill or bake for a flavorful seafood dish.

Asian Napa Cabbage Salad

Pair your flank steak with a refreshing Napa cabbage salad tossed in an Asian sesame dressing for a crunchy texture and bright flavors.

Spicy Szechuan Tofu

For a vegetarian option, marinate tofu in a Szechuan-inspired sauce and stir-fry with vegetables for a spicy and satisfying meal.

Beef and Broccoli Stir-fry

Utilize the same marinade to create a beef and broccoli stir-fry, combining tender strips of flank steak with fresh broccoli florets for a classic dish.