Wednesday, July 10, 2013

Asian Marinated Flank Steak

I realize that the last post I wrote was also about flank steak, and no I'm not obsessed (ok, maybe a little) but I haven't been coming up with new stuff lately and this just happened to be my latest creation. You can never have too many steak marinades anyway. I found the original recipe on Pinterest last week but as usual, tweaked it a bit. I added less ginger and some sesame oil for more Asian flavor. If you like things spicy, Sriracha would also be a great addition to this marinade.


  • 1 (1.5-2lb) flank steak
  • 1/4 cup light soy sauce 
  • 1/4 balsamic vinegar
  • 1/2 cup vegetable oil
  • 1 tsp sesame oil
  • 3 tablespoons honey
  • 4 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 3 scallions, chopped


Place a gallon size sealable plastic bag into a large bowl. Add all of the marinade ingredients into the bag, seal and lightly shake and massage to combine. 

Add the steak to the bag, flipping it to cover and coat with the marinade. Press out any excess air and seal the bag. Place in the fridge to marinate overnight (I did mine for 24 hours).

Before grilling, remove steak from the fridge and let sit at room temperature for 30 minutes to take the chill off to ensure even cooking. Preheat grill or grill pan over high heat; remove the steak from the marinade and discard excess liquid. Sear the steak on each side for about 5 minutes for medium doneness. You can leave it on longer but flank steak tends to get chewy if overcooked. 

Let sit for at least 5 minutes, slice against the grain and serve. 

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