This post may contain affiliate links. Please read our disclosure policy.
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!
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.
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!
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.
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.
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
Italian Stuffed Flank Steak by The Chunky Chef
Asian Grilled Flank Steak
Ingredients
- 1 flank steak 2-3 lbs
For The Marinade
- 1/2 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons brown sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon grated fresh ginger root
- 4 cloves minced garlic
- 1 teaspoon chili garlic sauce more or less to taste
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
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was fantastic! My whole family loved it. The meat was so flavorful and tender. I will definitely make it again!
I’m so glad your family loved it!
I am going to make this as a freezer meal as we just finished a BOGO flank steak recipe. I would like to try it with chicken however, will this recipe need to be changed at all for skinless breasts?
Thanks in advance, this sounds delicious!
Hi, I haven’t tried it but I think it should be fine as is. The only difference would be the cooking time. Chicken breasts tend to dry out if overcooked, so be sure to use a meat thermometer to see when they are done and remove from heat.
I have made this more than a few times since I found your recipe! I absolutely love it. The only thing I do differently is add a little more brown sugar (about an tbls) and also ginger (about 1/2 tbls). Thank you so much for this wonderful and easy meal!!
So glad you love it!
I LOVE this recipe! It’s great with flank steak but I’ve used it with filet and it is incredible! I’ve grilled and smoked it and you can not go wrong! People ask me constantly about this marinade! Thank you for this recipe!
So happy you love it!
This recipe was delicious. I followed the instructions but, due to trouble weather the marination was 2 days.
So tender and flavorful.
Served with garlic rice and salad. Husband went back for seconds.
So glad to hear that!
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!
This is my go to marinade I make this about twice a month in the air fryer and my family can’t get enough.
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).
So glad you love it!
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!
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.
So glad to hear that!
Fantastic marinade. Easy and quick-made all the difference in the flavor.
Even took your advice and served with coconut rice.
Great recipe! I used frozen ginger paste and it turned out fantastic. My son already asked if we can make it again.
Yay, so happy to hear that!