Grilled Flank Steak with Asian-Inspired Marinade


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Grilled flank steak marinated in a daring Asian-inspired combination of soy sauce, ginger, garlic, sriracha, and fish sauce so as to add a tasty enhance of taste. Seared on a sizzling grill to create stunning char marks and completely cooked in 10 minutes or much less!

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Hello there! It’s Jessica Gavin, Licensed Culinary Scientist and I’m thrilled to share one other scrumptious recipe on Alyssa’s web site. With the nice climate these days, it’s time to cook dinner outdoor on the grill. There are two methods that I exploit to maximise the style of flank steak for this recipe. Marinating the meat for simply an hour earlier than it hits the barbecue intensifies the beefy flavors. Then grilling on extraordinarily sizzling plates create gorgeous grill marks whereas this lean minimize of beef cooks shortly.

This meal is a household favourite that doesn’t take a lot effort to organize, which is a win for all! This steak recipe is supposed to slice and share. It’s nice for a easy weeknight meal, potluck, or summer season celebration that may feed a crowd.

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Why Flank Steak is Nice for Grilling

Flank steak has grown in reputation and it’s no shock why. This inexpensive minimize of beef is situated just under the loin, making it a skinny and coarse steak with outstanding grain strains. This additionally assists in simply with the ability to detect the place to slice towards the grain which makes it simpler to chew.

This steak’s declare to fame is being lean and intensely flavored. It’s simple to cook dinner for these simply starting to learn to grill. Flank can be preferrred for stir-frying and broiling. With extra floor space obtainable, this gives extra taste infusion alternative when a steak marinade is utilized.

Marinate Beef to Intensify Flavors

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The advantage of using a marinade for beef is two-fold. It infuses water-soluble taste compounds into the inside of the meat from the salt, soy sauce, garlic, ginger, onion, honey and fish sauce, making every chunk undeniably extra impactful and the brining impact makes it extra tender. The fat-soluble taste compounds from the chilis within the sriracha and black pepper dissolve in oil, persist with and taste the floor. The underside line, it tastes higher!

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When to Add Acidity to Beef

Historically marinades embrace an acid, like lemon juice or several types of vinegar. It’s a pure taste enhancer that gives a punch of brightness however is extra usually identified to make meats extra tender. Nevertheless, if an excessive amount of is used or the contact time it too lengthy then undesirable issues occur.

The meat can turn out to be mushy on the floor and dried out. To stop this, a portion of the soy marinade is reserved and mixed with lime juice for use as a sauce for serving. The flavour good thing about the acid continues to be current with out impacting the feel of the steak.

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This grilled flank steak is a dish that’s a breeze to organize and requires minimal grill time. Meaning will probably be devoured quicker than it was cooked! I wish to accompany the steak with some pickled cucumbers and lime wedges to squeeze on high. It’s a beautiful Asian-inspired low carb meal that I can guarantee you everybody will take pleasure in! from 1 evaluations

Asian Grilled Flank Steak
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Grilled flank steak marinated in a daring Asian-inspired combination of soy sauce, ginger, garlic, sriracha, and fish sauce so as to add a tasty enhance of taste.
Creator: Jessica Gavin
Recipe sort: Entree
Delicacies: Asian

  • ½ cup soy sauce
  • ⅓ cup vegetable oil
  • ¼ cup minced crimson onion
  • ¼ cup maple syrup
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon chopped cilantro
  • 1 teaspoon kosher salt
  • 1 teaspoon fish sauce
  • 1 teaspoon sriracha
  • ¼ teaspoon black pepper
  • 2 kilos flank steak
  • 1 tablespoon lime juice
  • 1 lime, minimize into eight wedges

  1. In a medium-sized bowl whisk collectively soy sauce, vegetable, crimson onion, maple syrup, garlic, ginger, cilantro, salt, fish sauce, sriracha, and black pepper.
  2. In a small bowl add ¼ cup of the marinade combination and lime juice, put aside.
  3. Add flank steak to a baking dish or giant resealable plastic bag.
  4. Pour the marinade over the steak, cowl and refrigerate for 30 minutes.
  5. Flip steak over, cowl, and marinate 30 minutes within the fridge.
  6. Take away the flank steak from the marinade and pat dry with paper towels to take away extra moisture from the floor.
  7. Preheat grill over excessive warmth.
  8. The chamber temperature needs to be between 400 to 450ºF.
  9. Add a small quantity of oil on a folded piece of paper towel, after which rigorously grease the cooking grid with the oil.
  10. As soon as the grill reaches the advisable temperature, place the steak on the grill and shut the lid.
  11. Cook dinner the steak till charred marks seem, four minutes.
  12. Flip over and cook dinner lined till desired doneness is reached, about 2 to four minutes. For medium uncommon (120 to 125ºF) or 130 to medium 135ºF (50 to 57ºC) inner temperature.
  13. Switch steak to a reducing board and tent with foil for 10 minutes earlier than slicing.
  14. Slice the grilled flank steak towards the grain.
  15. Pour reserved marinade over the steak or serve on the facet with lime wedges.