Ingredients for Asian Flank Steak
- 1 1/2 pounds flank steak
- 1/4 cup soy sauce
- 0 teaspoons Worcestershire Sauce
- 0 teaspoons fresh lemon juice
- 0 sprigs cilantro
- 1 teaspoon grated fresh ginger
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 clove minced garlic
- 1/2 teaspoon red pepper flakes (optional)
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How to Make Asian Flank Steak
- Whisk together all marinade ingredients in a medium bowl: 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon honey, 1 teaspoon grated ginger, 1 clove minced garlic, 1/2 teaspoon red pepper flakes (optional).
- Place flank steak (about 1.5 lbs) in a large resealable zip-top bag. Pour marinade over the steak, ensuring it's fully coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator, turning occasionally.
- Preheat grill to medium-high heat.
- Remove steak from marinade and reserve marinade. Grill steak for 4-5 minutes per side for medium-rare, or longer to your desired doneness. Use a meat thermometer to ensure it reaches your preferred internal temperature.
- Transfer the steak to a cutting board and let it rest for 10 minutes, loosely tented with foil. This allows the juices to redistribute, resulting in a more tender steak.
- While the steak rests, pour reserved marinade into a small saucepan and bring to a simmer over medium heat. Reduce heat and cook for 2-3 minutes, or until slightly thickened. Watch carefully to prevent burning.
- Thinly slice the steak against the grain. Serve immediately, drizzled with the reduced marinade sauce.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
8g
Fat
24g
Carbs
1g
