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Asian Marinated Flank Steak is a tender, flavorful flank steak that can be grilled or made in a skillet. Asian flavors along with a touch of spice create the perfect bite that pairs nicely with rice, roasted or filled vegetables and your favorite red wine. This meal is nice for a special day like Valentine’s Day or a family meal!
Beef is the perfect centerpiece to a romantic Valentine’s Day dinner.
The Ohio Beef Council and I are teaming up to help you spice up your Valentine’s Day with this Asian Marinated Flank Steak. Premium roasts like ribeye and tenderloin are popular cuts of beef, but more economical roast choices – round tip, top sirloin and eye round, are also delicious options.
If you enjoy grilling and want a tender, flavorful piece of beef try this Asian Marinated Flank Steak. It can also be made in a skillet if you don’t have access to a grill.
This dish uses the best flank steak marinade around.
It mixes some of your favorite Asian flavors into a marinade along with a touch of spice. I eat grilled flank steak year round and love it for special occasions, like Valentine’s Day.
If you like steak you should also try my Grilled Flank Steak with Dry Rub, Beef Tenderloin Steaks with Creamy Blue Cheese Sauce, Lemon Garlic Butter Grilled Ribeye or this Roast Beef Recipe.
Recipe Ingredients
See full list of ingredients below in recipe card with exact measurements.
- Beef: I like to use a cut of flank steak for this recipe. You can also use skirt steak or a flat iron.
- Marinade: The marinade mixes together soy sauce, vegetable oil, honey, garlic, ginger, crushed red pepper and sriracha.
- Cilantro: Fresh cilantro is a nice finishing touch to the steak.
How do you Make this Asian Marinated Flank Steak
Step 1: Marinade Steak: In a large ziplock bag combine the marinade ingredients and mix well. Add the flank steak and close the ziplock. Use your hands to massage the marinade into the meat. Refrigerate for 2 hours.
Step 2: Grill Steak: When you are ready to grill remove the flank steak out of the refrigerator and let it rest on the counter. Heat the grill to medium-high heat. Remove meat from marinade and discard the marinade.
Place the flank steak on the grill. Grill the steak to desired doneness, about 4 minutes per side for medium-rare or a temperature of 140 degrees F.
Step 3: Cut Steak and Serve: Remove the steak from the grill and place on a large cutting board. Let the steak stand for 4 to 5 minutes.
Slice across the grain into thin strips. Garnish with crushed red pepper, sesame seeds and green onion. Serve with rice and roasted vegetables.
Storage Tips
Store the leftover steak in an airtight container for up to 3 days. To reheat you can heat in a skillet or on the oven.
More Steak Recipes
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Asian Marinated Flank Steak
Ingredients
- 2 pounds flank steak
- 1/4 cup soy sauce, low sodium
- 1/4 cup vegetable oil
- 2 Tablespoons honey
- 2 cloves garlic , minced
- 2 Tablespoons ginger, minced
- 1/2 teaspoon crushed red pepper , {optional for heat}
- 1 teaspoon Sriracha, {optional for heat}
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 Tablespoon cilantro, chopped
Instructions
- In a large ziplock bag combine the marinade ingredients and mix well. Add the flank steak and close the ziplock. Use your hands to massage the marinade into the meat. Refrigerate for 2 hours.
- When you are ready to grill remove the flank steak out of the refrigerator and let it rest on the counter.
- Heat the grill to medium-high heat. Remove meat from marinade and discard the marinade.
- Place the flank steak on the grill. Grill the steak to desired doneness, about 4 minutes per side for medium-rare or a temperature of 140 degrees F.
- Remove the steak from the grill and place on a large cutting board. Let the steak stand for 4 to 5 minutes.
- Slice across the grain into thin strips. Garnish with crushed red pepper, sesame seeds and green onion. Serve with rice and roasted vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Today’s post is sponsored by the Ohio Beef Council. As always, opinions are 100% my own.
My family loved this!