Asian Flank Steak

Name: Asian Flank Steak Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 147 min
Ingredients: 1/4 cup low sodium soy sauce, (tarmari for gluten-free); 3 tablespoons rice vinegar; 1 tablespoon toasted sesame oil; 2 tablespoons olive oil; 2 tablespoons honey; 1 teaspoon sriracha; 1/3 cup sliced green onions; 1/4 cup chopped cilantro; 1 tablespoon grated fresh ginger; 1 teaspoon grated garlic; Salt and freshly ground black pepper to taste; 2 pounds flank steak

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By Danae

on Jun 29, 2022, Updated May 05, 2026

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This grilled Asian flank steak is marinated in a bright savory blend of soy sauce, garlic, ginger, cilantro, and sesame oil. It only takes 15 minutes to prep and grills in less than 15 minutes for juicy, flavorful medium-rare steak It’s sure to be your new favorite steak marinade!

Asian Flank Steak sliced on a cutting board with a knife and lime wedges next to it.

I’ve recently been adding some new steak recipes to my site after I realized I really didn’t have many. While steak isn’t something I make all that often, I do enjoy flank steak.

This Asian Flank Steak was inspired by a recipe my mom used to make. I updated it by adding in some commonly used Asian ingredients such as sesame oil, fresh ginger, rice vinegar, and sriracha.

The flank steak marinade not only adds a ton of flavor, but it also helps to tenderize the steak. Since flank steak is so lean, marinating is key to making it not be so tough and chewy.

Ingredients For Asian Flank Steak
How to Make Asian Flank Steak Marinade
How To Grill Flank Steak
Can I Cook Asian Flank Steak Without a Grill?
Serving Suggestions
Frequently Asked Questions
Asian Flank Steak Recipe
More Steak Recipes

Ingredients For Asian Flank Steak

Flank Steak – A long and flat cut of beef that is relatively lean. Because of how lean it is, it’s best to marinate it.

Soy Sauce – Use low sodium soy sauce to control how salty the marinade is. For a gluten-free version of this recipe, use tamari. It tastes the same as soy sauce.

Rice Vinegar – A mild tasting vinegar with a hint of sweetness.

Oil – Use toasted sesame oil for maximum flavor. It has a slightly nutty, strong sesame flavor. I balance it out with a neutral flavored oil such as avocado oil or canola oil.

Honey – Balances all the salty, savory flavors in the marinade. Maple syrup can be used as a replacement.

Sriracha – Gives the marinade a spicy kick. You can add more if you want it spicier or omit if you are sensitive to spicy food. Chili crunch is a great alternative.

Green Onions, Garlic, Cilantro, and Ginger – The aromatics for the marinade. These are what give the marinade most of it’s flavor. Grate the garlic and ginger with a microplane zester so that they combine well into the marinade and don’t burn on the grill.

Marinade for Asian Flank Steak in a glass measuring cup.

How to Make Asian Flank Steak Marinade

The steak marinade is essential to not only adding flavor and umami to the steak, but breaks down the tough muscle fibers so the meat is tender and juicy. The natural sugars from the lime juice and honey are what give the grilled steak it’s caramelized exterior and crispy edges.

Use a glass measuring cup or bowl to make the marinade in. This makes it easy for whisking. Start by adding in the soy sauce, rice vinegar, oils, and sriracha.
Add the honey. If your other ingredients are cold, the honey will be hard to whisk in. To remedy that, warm the honey in the microwave for 5-10 seconds so it’s runny, then whisk it in.
Grate in the garlic and ginger using a microplane zester. This ensures that they “melt” into the marinade and you don’t have any chunks that you bite into or that burn on the grill.
Marinate the steak in a freezer bag. Press the air out as you seal it and massage the marinade into the steak. Marinate the steak for 1-4 hours. If marinating for more than an hour, put the steak in the refrigerator. Otherwise you can leave it on the counter.
Make extra marinade. If you like to have a sauce drizzled on top of grilled steak, double the marinade recipe. Save half and reduce it in a saucepan on the stove by about half, or until it’s slightly thickened.

How To Grill Flank Steak

Preheat the grill to high heat. You want it to be screaming hot when the steak hits those grates so that you get a nice crust on the outside. I like to start mine at close to 500° F. and then lower it to 450° F. once the steak is on. Make sure the grates are clean and oiled before placing the steak on them.
Pat the steak dry. Remove the flank steak from the marinade and pat it with paper towels to remove the excess marinade. At this point I like to sprinkle on additional salt. The salt helps form a crust on the outside of the steak.
Place the flank steak over direct heat. Grill for 3-6 minutes and then flip it over and grill another 3-6 minutes or until the internal temperature is between 130- 135° F. (medium-rare) Flank steak should not be cooked medium-well or well done or it will be tough and chewy.
Let it rest. Remove the steak from the grill and let it rest for 5-10 minutes before slicing it.
Cut against the grain. For tender and easy to chew slices of steak, cut against the grain. Identify the long, stringy, parallel muscle fibers. Slice at a 90 degree angle or perpendicular to the long fibers. Flank steak is best when it’s cut thin, about 1/4 inch thick.

Can I Cook Asian Flank Steak Without a Grill?

Yes. You can cook it in a cast iron skillet, stainless steel frying pan, or grill pan on the stove. Heat the skillet with a little oil in it over medium-high heat. When it’s smoking hot add in the steak and grill for 3-5 minutes per side depending on the thickness.

You can also broil it in the oven. Adjust the oven rack so that it’s about 5 inches from the broiler. Put the steak on a sheet pan then place it in the oven. Broil for 4-6 minutes then flip it over and broil another 4-6 minutes or until the internal temperature is 130-135° F.

Gray plate with slices of Asian Flank Steak and a sesame cucumber salad.

Serving Suggestions

Salad – I love a fresh, crisp salad with the savory flavors of the steak. This Asian Cucumber Sesame Salad (shown in the photos) and Asian Edamame Salad both use similar flavors as the steak marinade making them great pairings.

Rice – I almost always have rice with grilled flank steak. Simple white or brown rice are always good, but the flavors of cilantro lime rice pair nicely with the Asian flavors in the steak.

Pasta – A simple pasta or noodle side dish like this sesame noodle salad (without the chicken) would be a perfect flavor pairing.

Storage and Reheating

Storage – Leftover grilled flank steak will keep for 4-5 days in an airtight container in the fridge. You can freeze the leftovers for up to 3 months. It’s best to not slice the steak before freezing it and wrap it in plastic wrap then store it in a freezer bag.

Reheating – The best way to reheat flank steak so that it doesn’t dry out is in the oven. Preheat the oven to 250° F. Place a wire rack over a baking sheet with the steak on top. Reheat for 20 minutes or until warmed through. You can also reheat it in the microwave if you’re short on time. Cover the steak with a damp paper towel and heat at 50% power for 30 second intervals until it’s warm.

Frequently Asked Questions

Can I pre-make the marinade?

Yes. The marinade can be made 1-2 days ahead of time and stored in an airtight container in the fridge.

What can I use as a substitute for flank steak?

Skirt steak or hanger steak are the best alternative cuts of beef for flank steak. They have a similar texture and beefy flavor and work well for marinating and grilling.

Why rest the meat before cutting?

Resting the meat for 5-10 minutes before cutting into it allows the juices to redistribute throughout the meat rather than spill out all over the cutting board.

Slices of Asian Flank Steak on a cutting board.

More Steak Recipes

If you make this Asian Flank Steak, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!