Best Asian Flank Steak Marinade Recipes

CONTEST-WINNING GRILLED ASIAN FLANK STEAK

Steps:

• In a shallow dish, combine the first 7 ingredients; add steak and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired.

ASIAN CHIMICHURRI STEAK | FOOLPROOF ASIAN FLANK STEAK MARINADE

Steps:

• Place the flank steak into a large ziplock bag. Mix together the ingredients for the Asian steak marinade and add it to the flank steak. Using the plastic bag, massage the steak and make sure the marinade evenly covers the steak. Let the flank steak marinate in the fridge for at least 6 hours. Overnight is recommended.
• Take the flank steak out of the fridge and let it come to room temperature as this ensures even cooking. Add clarified butter to a pan and heat over medium high heat until it just barely starts to smoke. Remove the steak from the bag, drip off the excess, and lay it flat on your hot pan.
• For medium rare steak: Leave the steak to sear on one side for about 6 - 7 minutes for a 1 inch thick steak. Then flip it over and leave it to sear on the other side for another 6 - 7 minutes. If using a meat thermometer, check that the internal temperature of your steak is 130° which will get you a medium rare done steak. Adjust the cooking time according to how you like your steak.
• Place the steak on a plate, loosely cover with foil, and let it rest for 5 - 6 minutes to let the juices redistribute into the meat. Serve the flank steak with spicy Asian chimichurri sauce.

MARINADE DONE RIGHT...ASIAN FLANK STEAK

Steps:

• Combine soy sauce, balsamic vinegar (this is what gives that tangy, savory flavor) honey, teriyaki sauce, ginger, lime, garlic, a few squirts of siracha, vegetable oil and scallions into a bowl and mix to combine all the flavors.
• Then throw all the ingredients in a zip lock bag along with the steak. Shake, shake, shake. Make sure it's all covered.
• Place in the fridge for at least an hour and up to 24 hours.
• If you live in the not so warm parts...like me... you can cheat a bit. Take a large oven proof frying pan and place it into a 500-degree oven for about 10 minutes. Or you can place it in there as the oven preheats.
• Remove your steak out of the bag and place it on a paper towel, dabbing the moisture off of the steak.
• Once the pan is heated, place the steak directly onto the pan. You will see it shrink up immediately from the high heat. Close the oven and allow to cook for 5 minutes then flip it and cook it for 2 minutes.
• For me, this is the ultimate way to sear a steak nicely without clouding my house up with smoke.
• Place the steak on a sheet pan and cover with foil. Let the meat rest for 10 minutes.
• Slice into it on a bias, against the grain, as we previously discussed.
• Sprinkle with scallions and grab some chop sticks! Dinner is served.

ASIAN FLANK STEAK MARINADE

Steps:

• Mix all ingredient.
• Cover meat with sauce and marinate, flipping meat every hour or so.
• Marinate at least 4 hours, great if you marinate over night!

ASIAN MARINATED FLANK STEAK

Steps:

• Place all ingredients except for steak in a gallon size zip top bag, and mix well to combine.
• Add steak to bag, remove all of the air, and seal.
• Marinate for up to 24 hours, turning bag occasionally.
• Remove meat from marinade, and grill or broil to desired degree of doneness.
• Thinly slice steak against the grain and serve.
• To OAMC, freeze bag for up to 6 months, and pull from freezer at least 24 hours before using.
• You can substitute (or add) garlic for the ginger. If you like it spicy, add more chili flakes!

ASIAN FLANK STEAK

Steps:

• Whisk first 5 ingredients to blend in 13x9x2-inch glass baking dish. Add steak and turn to coat. Let stand 1 hour at room temperature or cover and refrigerate overnight, turning occasionally.
• Prepare barbecue (medium-high heat) or preheat broiler. Drain marinade into small saucepan and bring to boil. Grill or broil steak about 5 minutes per side for rare. Transfer steak to platter; let stand 10 minutes. Thinly slice steak across grain. Pass marinade as sauce.

KOREAN MARINATED FLANK STEAK

Steps:

• Place garlic, ginger, and onion in the bowl of a blender. Add soy sauce, sesame oil, Worcestershire sauce, meat tenderizer, and sugar. Puree until smooth.
• Pour the marinade into a resealable plastic bag or glass bowl. Score the flank steak and place into the marinade. Marinate overnight in the refrigerator.
• Preheat a grill for medium-high heat.
• Grill steak on preheated grill to desired doneness, about 7 minutes per side for medium.

GRILLED ASIAN FLANK STEAK

Steps:

• In a small bowl, combine the first 8 ingredients. Pour 3/4 cup marinade into a shallow dish; add the steak and turn to coat. Cover; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with reserved marinade. To serve, thinly slice across the grain.

MARINATED FLANK STEAK WITH ASIAN SLAW

Steps:

• To make the steak, whisk together the vinegar, soy sauce, ginger, sesame oil, sugar and pepper flakes. Place the steak in a large plastic bag or in a shallow, nonreactive pan. Pour the marinade over the steak and refrigerate for at least 6 hours and up to 36 hours.
• To make the slaw, whisk together in a large bowl the peanut oil, shallot, chilies, lime juice, sesame oil and salt. Add the cabbage, carrots and scallions to the bowl. Refrigerate for at least an hour.
• When ready to cook, prepare a charcoal or gas grill or preheat the broiler. Grill or broil the steak, turning once, until it reaches the desired doneness, about 5 minutes per side for medium rare. Allow to rest 10 minutes. Meanwhile, toss the slaw with the basil and place a mound of slaw on each of 4 plates. Slice the steak thinly on the bias, drape over the slaw and serve.