Give your grilled steak a boost of flavor and make this marinated Asian Flank Steak! Flavored with soy sauce, garlic, ginger, cilantro, ginger, and sesame oil it’s sure to be your new favorite steak marinade!
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
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 – I stick to low sodium soy sauce to control how salty the marinade is. If you need this recipe to be gluten-free use tamari, it tastes the same as soy sauce.
Rice Vinegar – A more mild tasting vinegar with a hint of sweetness.
Sesame Oil and Olive Oil – I like to use toasted sesame oil for maximum flavor. It has a slightly nutty taste and the flavor is strong compared to many other oils, which is why I’m used a combination of sesame and olive oil. Olive oil can be replaced with avocado oil if you prefer.
Honey – Balances all the salty savory flavors in the marinade. Maple syrup can be used as a replacement.
Sriracha – Give the marinade a spicy kick. You can add more if you want it spicier or omit if you are sensitive to spicy food.
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 so that they combine well into the marinade and don’t burn on the grill.
How To Make Flank Steak Marinade
- 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 in the honey. If your other ingredients are cold, the honey will likely be hard to whisk in. To remedy that, I warm the honey in the microwave for 5-10 seconds so it’s extra runny and 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.
- Thinly slice the green onion and chop the cilantro, then add them into the marinade. Whisk everything together and then add it to a resealable freezer bag along with the steak. Press the air out as you seal it and massage the marinade into the steak. If marinating for more than an hour (which I recommend), put the steak in the refrigerator. Otherwise you can leave it on the counter.
How To Grill Flank Steak
- Preheat your 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.
- 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 and 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.
- Remove the steak from the grill and let it rest for 5-10 minutes before slicing it. Remember to slice it against the grain.
What To Serve With It
- Asian Cucumber Sesame Salad (shown in the photos)
- Asian Edamame Salad
- White or brown rice, cilantro lime rice, cauliflower rice, or quinoa.
- Crunchy Thai Cucumber Salad
More Steak Recipes
- Steak Fajita Skewers with Cilantro Chimichurri
- Steak Salad with Sweet Potatoes, Feta, and Cranberries
- Sheet Pan Steak Fajitas
- Carne Asada
- Carne Asada Tacos
Did you make this Asian Flank Steak? I’d love if you’d leave a recipe rating and review below.
- 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
- Combine all of the ingredients for the marinade in a glass measuring cup or bowl and whisk them together. Place the flank steak into a resealable freezer bag and pour in the marinade. Press the air out of the bag as you seal it and then massage the marinade into the meat. Let the steak marinate for at least an hour an up to 6 hours.
- Preheat your grill to 450-500° F. Clean the grates and oil them. Remove the steak from the marinade and pat it dry with paper towels. Sprinkle with additional salt and then place it onto the grill grates.
- Let the steak cook for 5-6 minutes and then flip it over and grill another 5-6 minutes or until the internal temperature is 130-135° F. (medium-rare).
- Let the steak rest for 5-10 minutes before thinly slicing it. Be sure to slice against the grain.
Amount Per Serving: Calories: 383Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 119mgSodium: 492mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 43g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.