Grilled Asian Flank Steak Recipe

February 8, 2014



If you’re looking for big flavor in a little amount of time then it’s time you check out this Grilled Asian Flank Steak recipe.   This amazing piece is from Steamy Kitchen. Normally, I marinate flank steak for several hours or overnight, but when you’re outta time, this is the way to go. Score the flank steak (you can also go with sirloin as well) criss-cross and make a mixture of fresh herbs, garlic, ginger, salt and pepper. Rub this aromatic concoction all over the steak, getting it deep into the crevices. Basically, I’m telling you to massage your steak.


With a sharp chef’s knife, cut diagonal slices about 1/8″ deep and 1″ apart, all across the steak. Then go the opposite way. It will look like diamond pattern. You only need to do this on one side.


Make a mixture of chopped garlic, ginger, green onion, soy sauce, salt and pepper. Spread this all over the top of the steak. Rub it in good!!! No need to worry about the bottom of the steak.


Grill the steak herb-garlic mixture side up. Then flip and grill until cooked to your liking.


Let rest for a few minutes and to serve, slice the steak across the grain. If you’re unfamiliar with how to slice across the grain of flank steak,

2 pounds flank steak
1 tablespoon cooking oil
salt and freshly ground black pepper
2 cloves garlic, chopped
thumb-sized piece ginger, peeled and chopped
1 stalk green onion, chopped
2 tablespoons soy sauce
1/2 teaspoon dark sesame oil

1. Score the flank steak on one side in a criss-cross pattern, about 1″ apart and 1/8″ deep. Rub the steak on both sides with the cooking oil and season both sides with salt and pepper.

2. In a bowl, combine the remaining ingredients. Rub this mixture all over the scored side of the steak. (This can be done day before and stored in refrigerator)

3. To grill – heat the grill over high heat. Once the grill is very hot, lay the steak, herb side up. Grill for 4-5 minutes. Lower heat to medium-high, flip the steak and grill for an additional 3-5 minutes or until desired level of doneness. Let cooked steak rest for a few minutes, then thinly slice across the grain to serve.

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