Grilled Asian Flank Steak Recipe

Grilled Asian Flank Steak

Asian Flank Steak main photo

Not only does this recipe feature maximum eye appeal for a fat steak, but the method of scoring a steak is one of the easiest ways to get big flavor in little time.

My girlfriend (and chef) Kelly comes over every Monday to test recipes for the blog – and she spied this method in a recent Food and Wine Magazine. Unfortunately, I don’t subscribe to the magazine, so I can’t point you to which specific issue (but if you know – tell me in the comments!)

Normally, I marinate flank steak for several hours or overnight, but when you’re outta time, this is the way to go. Score the flank steak (you can also go with sirloin as well) criss-cross and make a mixture of fresh herbs, garlic, ginger, salt and pepper. Rub this aromatic concoction all over the steak, getting it deep into the crevices. Basically, I’m telling you to massage your steak.

Asian Flank Steak cut up

How to make Grilled Asian Flank Steak

With a sharp chef’s knife, cut diagonal slices about 1/8″ deep and 1″ apart, all across the steak. Then go the opposite way. It will look like diamond pattern. You only need to do this on one side.

Asian Flank Steak how to score

Make a mixture of chopped garlic, ginger, green onion, soy sauce, salt and pepper. Spread this all over the top of the steak. Rub it in good!!! No need to worry about the bottom of the steak.

Asian Flank Steak seasoning rub

Grill the steak herb-garlic mixture side up. Then flip and grill until cooked to your liking.

Asian Flank Steak on the grill

Let rest for a few minutes and to serve, slice the steak across the grain. If you’re unfamiliar with how to slice across the grain of flank steak, I’ve got some photos to show you how in my Flank Steak on Goat Cheese Toast recipe.

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Grilled Asian Flank Steak Recipe

Servings: 8 Prep Time: 15 minutes Cook Time: 10 minutes
Grilled Asian Flank Steak Recipe

Feel free to use any type of steak with this method (though your cooking time will depend on how thick your steak is) You can marinate the steak for up to overnight in the refrigerator if you wish, or just grill immediately if you don't have time.

Ingredients:

2 pounds flank steak
1 tablespoon cooking oil
salt and freshly ground black pepper
2 cloves garlic, chopped
thumb-sized piece ginger, peeled and chopped
1 stalk green onion, chopped
2 tablespoons soy sauce
1/2 teaspoon dark sesame oil

Directions:

1. Score the flank steak on one side in a criss-cross pattern, about 1" apart and 1/8" deep. Rub the steak on both sides with the cooking oil and season both sides with salt and pepper.

2. In a bowl, combine the remaining ingredients. Rub this mixture all over the scored side of the steak. (This can be done day before and stored in refrigerator)

3. To grill - heat the grill over high heat. Once the grill is very hot, lay the steak, herb side up. Grill for 4-5 minutes. Lower heat to medium-high, flip the steak and grill for an additional 3-5 minutes or until desired level of doneness. Let cooked steak rest for a few minutes, then thinly slice across the grain to serve.

 

Comments 21

  1. Bern

    I love a good flank steak. But I am always concerned that scoring it will let too many juices seep out?

    1. SteamyKitchen

      Nope, not at all! The juices seep out when you don’t let the cooked steak REST for a few minutes before slicing. Cutting uncooked steak is fine – in fact, you’ll get more flavor from scoring the steak – more surface area touching the grill (or cooking surface = more browning = more flavor.

  2. Kim in MD

    Oh, how I love a perfectly grilled flank steak! Your recipe looks quick and delicious, Jaden!

  3. Kansas girl

    There was a recipe similar to this in Cooking Light this summer called Vampire Steak (lots of garlic!). I didn’t score it very deep but really rubbed the mixture into it and let it sit overnight. It was fantastic!

  4. Elizabeth @Mango_Queen

    This is absolutely delicious-looking! What a great idea for the end of summer. Thanks for sharing this recipe, Jaden. Those Asian flavors on the flank steak just inspired me. Off to the market to get some ingredients :-)

  5. Tuti Sheiban

    Thank you! I made this last night and it was so tender and juicy. I have a relative from the midwest (real meat and potato country) who says that where she comes from, adding ketchup to meat is generally believed to make it, “too spicy.” She told me that she over ate because it was the best thing she’d had in a very long time. Love, love, love this recipe. The photos are particularly helpful, too.

  6. James

    Great recipe! I can’t wait to try it out this weekend. Thank you for sharing it with all your readers. I’ll post back and tell you how it came out. Thanks again.

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