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Asian Marinated Flank Steak

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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! 

Asian Marinated Flank Steak on cutting board


Beef is the perfect centerpiece to a romantic Valentine’s Day dinner which is why 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 want to spice up dinner this is the flank steak recipe for you. 


I live in Ohio and we have over 17,000 beef farming families in Ohio, and 98 percent are family farms.

Beef cattle can be found in every Ohio county. I love supporting my local farmers while enjoying a delicious meal. 

Ohio beef farming is far from a 9-5 job – it’s more like 24/7!

No matter the weather, Ohio beef farmers take care of their cattle all year long. Watch this short video to see how the Rittenhouses, beef farmers from New Carlisle, work to get their cows to a nearby pasture, where they can watch over them closely, as a winter storm approaches.


The best way to your Valentine’s heart is by serving them a nutritious, heart-healthy meal.

A 3-ounce serving of extra-lean beef, such as top sirloin, contains less than 5 grams of total fat, 25 grams of protein and 10 essential nutrients, all for just 170 calories. 

Big things often come in small packages.

A 3-ounce serving of beef gives your body about half of the high-quality total protein it needs in a day to maintain a healthy weight and build muscle! 

This American Heart Month add lean beef to your diet – your heart will thank you!

Research shows that enjoying lean beef as part of a heart-healthy diet can help maintain normal cholesterol levels and reduce the risk of heart disease risk.

Enjoy tasty, American Heart Association-approved recipes featuring beef this month. 

Asian Marinated Flank Steak on white plate


Which wine variety overall is most “beef flexible”?

Cabernet Sauvignon. Among the most powerful and concentrated red variety, cabernet sauvignon

can also be elegant. For its part, beef has a flavor that’s bold and refined. In this way, cabernet “mirrors” beef, creating a whole that’s greater than the sum of the parts. Cabernet sauvignon also possesses a considerable amount of tannin, which gives it the structure and intensity to pair well with beef.

Does the cut of beef matter when choosing wine?

Certain cuts of beef like flank steak and chuck are often very flavorful. Simple, fruity merlots and zinfandels work well, as do most inexpensive reds from Australia—which are super-fruity and usually soft as velvet. 

“Middle meat” cuts from the rib and loin—like tenderloin, strip steak and prime rib—are at their best with more sophisticated, complex (expensive) wine.

A simple pot roast doesn’t require a super expensive Bordeaux. In fact, the two can feel wrong together. For example, you can pair humble, flavorful, no-fuss cuts of beef, like ribs, with humble, flavorful, no-fuss wines—juicy, inexpensive reds from Argentina, Spain or southern France.

When a fine New York strip or prime rib is being served, a more complex, expensive wine (such as a top-flight Bordeaux or a great American Cabernet) is definitely in order.

Asian Marinated Flank Steak with knife

How do seasonings and spices influence wine choice? 

Seasonings and spices often act as a bridge to wines. 

    • Sprinkling beef with cracked, black pepper helps the dish marry well with Syrah/Shiraz, which has a black pepper–like flavor. 
    • Herbs in a beef dish can underscore the hint of herbal flavor in many Cabernet Sauvignons and Bordeaux. 
    • The seasonings to be careful with are hot chilies, which can make a wine taste hollow. Chiles need a cushion of sweetness to land on, so fiery-hot beef dishes often do best with a white wine that has a bit of residual sugar. 
    • Wines with a lot of oak flavor often need a bridge to connect them to beef. Toasted nuts, brown butter and sesame oil are all excellent bridges to an oaky chardonnay.

Should cooking method influence wine choice, too?

Yes! One of the best American wine and food marriages is grilled steak and a big, oak-aged Cabernet Sauvignon.

The flame-seared flavors and crusty texture imparted by grilling are echoed by the toasty oak flavor of the wine.

Similarly, soft, braised beef dishes taste best with wines that feel soft and seamless on the palate.

That’s the principle behind beef stew and red burgundy (Pinot Noir).   Asian Marinated Flank Steak with vegetables

Are white wines an option with beef?

Depending on the dish, many white wines work very well, as do rosés.

Thai beef salads and beef stir-fries are fantastic with minerally Rieslings from Germany.

Steak salads with greens and vegetables are terrific with Sauvignon Blanc. And with garlicky beef dishes, a dry rosé is a must-try experience.

How does marbling affect wine?

Since fat is a carrier of flavor, marbling gives beef richness.

The more marbling the beef has, the more dense and concentrated the wine should be.

A well-marbled piece of beef should not be served with a light-bodied wine, since the wine will taste frail next to all that beefy flavor.

Instead, opt for a wine that’s muscular enough to balance the beef’s richness.

Asian Marinated Flank Steak with a fork.






Asian Marinated Flank Steak on cutting board

Asian Marinated Flank Steak

Yield: 4
Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours 10 minutes

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! 


  • 2 pounds of flank steak
  • 1/4 cup low sodium soy sauce
  • 1/4 cup vegetable oil
  • 2 Tablespoons honey
  • 2 garlic cloves, minced
  • 2 Tablespoons fresh 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 chopped cilantro


    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 crushred red pepper, sesame seeds and green onion. Serve with rice and roasted vegetables.

Today’s post is sponsored by the Ohio Beef Council. As always, opinions are 100% my own. 

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Mediterranean Roasted Vegetables - A Cedar Spoon

Tuesday 18th of February 2020

[…] or just on their own. I especially love pairing these Mediterranean Roasted Vegetables with a good Asian Marinated Flank Steak, Shish Tawook chicken thighs or paired with this Hummus with Spiced Beef and Toasted Pine […]

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