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The marinade for this Asian Grilled Flank Steak is unbelievably good!  This easy flank steak recipe takes just a few minutes to prepare. After marinating, it only takes about fifteen minutes to grill a juicy and tender flank steak for dinner!

Grilled flank steak on a cutting board

Flank steak is one of my go to cuts of beef for a quick dinner.  Because it is a lean cut of beef, it benefits from quick cooking.  A marinade will help make the meat tender, while making it super flavorful as well.  If you plan ahead and marinate this Asian Flank Steak the night before, you will be rewarded with tender, juicy steak that can grilled or cooked in the oven.

What is flank steak?

Flank Steak comes from the belly or lower chest of the cow.  It is very flavorful but also very lean.  That is why flank steak benefits from a marinade to help keep it tender.  It is also best when cooked quickly, so grilling over high heat is best for this type of meat.  It is also best to cut flank steak against the grain to help keep it tender.

Grilled flank steak with sesame seeds and green onion garnish

What does cut against the grain mean?

Are you confused about what “against the grain” means when cutting flank steak?  I used to be too, but it is really simple.  When you look at a flank steak, you will notice the muscle fibers running from the top to the bottom.You want to cut across these – perpendicular – rather than along them.  So after the pieces are cut, you want short fibers rather than long stringy fibers.  Cutting against the grain will make all the difference when eating your flank steak!

Asian grilled flank steak

can you make flank steak in the oven?

Yes, you can!  Line a baking sheet with foil for easy cleanup.  If you have one, fit the baking sheet with a cooling rack so that air can circulate around the steak.  Then place under a broiler for 4-5 minutes, flip, and cook for another 4-5 minutes.  If you have one, you can finish the flank steak in a grill pan to get more browning and grill marks, 1-2 minutes per side on high heat.

Close up of flank steak cut against the grain

the best marinade for flank steak

I have been making this Asian style flank steak marinade for years!  It is packed with flavor, and uses staples I keep in my pantry. I find this tastes the BEST if it is marinated overnight, but you can also let it marinate for just a few hours if you are short on time.

For this Asian flank steak marinade we use Soy sauce, rice vinegar, ginger, garlic, brown sugar, toasted sesame oil and chili garlic sauce.  You can also use red pepper flakes if you don’t have chili garlic sauce, or sriracha.

Sliced Asian flank steak

What can I serve with Flank Steak?

Serve this Asian Flank Steak with Coconut Rice, Sesame Carrot Cucumber Slaw, grilled vegetables, or just a simple a salad.

Looking for more flank steak recipes?  Try these:

Mexican  Grilled Flank Steak Salad

Carne Asada by Isabel Eats

Italian Stuffed Flank Steak by  The Chunky Chef

 

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Asian Grilled Flank Steak

4.42 from 17 votes
Prep 10 minutes
Cook 10 minutes
Marinating Time 4 hours
Total 20 minutes
Servings 6 servings
The marinade for this Asian Grilled Flank Steak is unbelievably good! This easy flank steak recipe takes just a few minutes to prepare. After marinating, it only takes about fifteen minutes to grill a juicy and tender flank steak for dinner!

Ingredients 

  • 1 flank steak 2-3 lbs

For The Marinade

Instructions 

To Prepare The Marinade:

  • Whisk together ingredients for marinade, pour over steak in a shallow dish or zip top bag.  Allow to marinate for several hours or overnight (the longer, the better).

Grilling Instructions:

  • For Gas Grill: Turn all burners on high and close the lid, allowing grill to warm up for about 5 minutes. Clean grates. Place flank steak in the front and center of the grill. Cook for 1-2 minutes, then flip. Continue flipping every 1-2 minutes, until done, about 10 minutes total cooking time.
  • For Charcoal Grill: Light charcoal, allow to burn until covered in white ash, then spread the coals in an even layer. Clean grates. Place flank steak over hot coals. Cook for 1-2 minutes, then flip. Continue flipping every 1-2 minutes, until done, about 10 minutes total cooking time.

Oven Instructions:

  • Place oven rack on highest position and turn on broiler.  Line a baking sheet with foil and fit with a cooling rack if possible.  Place steak on baking sheet and place under the broiler for about 4 minutes, until starting to brown.  Flip and cook for another 4 minutes, or until cooked to desired doneness.  
  • Optional: For extra browning and grill marks, sear in a grill pan over high heat, 1-2 minutes per side.

Nutrition

Serving: 1Serving | Calories: 268kcal | Carbohydrates: 9g | Protein: 34g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 832mg | Potassium: 570mg | Fiber: 1g | Sugar: 6g | Vitamin C: 0.7mg | Calcium: 44mg | Iron: 2.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: Asian
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

 

Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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10 Comments

  1. Exact taste I was hoping to have in my mouth! Family approved!!!
    This recipe is going into my recipe box for my future use for sure!

  2. 5 stars
    This is my go to marinade I make this about twice a month in the air fryer and my family can’t get enough.

  3. I love this recipe! Kind of a universal base for me, I use it for steak marinades and stir fry’s. I don’t usually measure all this recipe out, but I use less of the brown sugar (maybe half), use more ginger (always more ginger), and use chili pepper flakes instead of the chili paste (if I don’t have it on hand).

  4. I would suggest marinating overnight and removing from the marinade an hour or so before cooking, patting it dry and leaving it out so that the skin of the steak dries. Wet steak-no Maillard!!

    Excellent with a marble score steak though. Great recipe!

  5. 5 stars
    My family happily devoured this steak. This is despite the fact that they generally prefer simple flavors. We will definitely make this again. I think flank steak might have earned placement as a regular as well.

  6. 5 stars
    Fantastic marinade. Easy and quick-made all the difference in the flavor.
    Even took your advice and served with coconut rice.

  7. 5 stars
    Great recipe! I used frozen ginger paste and it turned out fantastic. My son already asked if we can make it again.