Try this delicious Grilled Asian-Style Soy Flank Steak Marinated It’s tender, full of flavor, and perfect for your next dinner!
Grilled Asian-Style Soy Flank Steak Marinated Recipe
I suppose people like a good marinade, or rub, or whatever, don’t they? I mean, it’s like the X Factor that one keeps in the kitchen and gives a regular piece of meat the works. And as usual, flank steak—a cut that can seem a little lackluster sometimes—this flank steak marinade will give it a new appeal! We’re talking about savory, tasty, and well-done steaks that would melt in your mouth—enough to spoil the appetite of every person at the dinner table, including the very Choosy!
This Grilled Asian-Style Soy Flank Steak Marinated is one of those meals that I decide to cook when I don’t want to spend a lot of time in the kitchen, I am too tired to cook, or I have no idea what to cook. The soy sauce is the one that contributes that deep, savory note, then you have the honey that sweetens it up a little, and then there is the ginger and garlic that give that extra taste to the food that makes it very delicious. I promise you that this recipe is a revolution.
So now you are wondering, What the heck is flank steak? Isn’t that a piece very, very difficult to carve?” Well, not with this marinade! It’s particularly brilliant in this recipe because the marinade essentially does its job of softening the meat and adding Asian-inspired flavors. Furthermore, it is very simple to prepare the dish below because the ingredients required are many but the process involved is few. A little mixing, a little grilling, and din is ready. Well planned meals are tasty and healthy meals.
Flank Steak Marinade Ingredients
How to Make Soy Flank Steak Marinated Recipe
1. Bowl of mixed soy sauce marinade ingredients, including soy sauce, honey, and spices.
2. Take ¼ cup of the marinade and mix it with the rice vinegar, and keep it in the refrigerator. This will be prepared to pour over the steak as soon as it is ready to be served.
3. Pour the remaining marinade into a large resealable bag, then add the flank steak and smooch the film to seal tightly. Remove the excess air and then carefully close the vacuum zipper, making sure to secure the bag tightly before placing the steak in the refrigerator for at least an hour but preferably up to 12 hours, flipping the bag half way through to make sure that it covers all aspects of the steak.
4. The best approach to preparing a well-done grill is to heat your grill at the highest level for up to 15 minutes. Rub a part of a used paper towel folded in the palm dipped in little oil onto the grates.
5. Take the steak and strip it of the marinade, and discard the liquid that comes with it. Sear the steak for 4-5 minutes on one side, and then turn it over and cook for an additional 3-4 minutes. For medium-rare, the steak should be cooked to 120-125°F (49-52°C) on the internal temperature. If you prefer it somewhat more done, grill to an internal temperature of 130–135°F (54–57°C).
6. This needs to be done till the steak is transferred to a cutting board and left to rest for 10 minutes before being sliced thinly across the grain in 1/4 inch slices.
7. Finally pour the marinade that was set aside over the ribs and on top of the green onions. Serve hot!
Tips and Tricks
- Cut Against the Grain: Never cut flank steak across its grain. This cuts the muscle fibers short, makes the meat softer, and cuts it in the mouth easily.
- Perfect Grill Marks: For those perfect picture-perfect marks on the steak, do not flip it around so often after it has been placed on the grill. You should let it sear properly before having to flip it on the other side.
- Keep it Gluten-Free: To make the dish gluten-free, try to replace soy sauce with tamari. But you will still enjoy the same great taste assured of no gluten that might come with quinoa.
- Make Ahead: The drawback is that you can make the marinade beforehand and let the steak sit in it overnight, so your grilling day is smooth sailing.
- Leftover Ideas: If you are left with some steak, then try chopping it fine and adding it to a salad, or you can wrap it up in a tortilla the following day for lunch.
Benefits of Flank Steak Marinade Recipe
This is not only flavorful but very flexible flank steak marinated with soy sauce. It’s much better than other fatty parts as flank steak is comparatively lean; however, you do not miss on the flavor, the tenderness, and the rich taste of beef if the right marinade is used. With the nutritional benefits of soy sauce that does not call for the use of much salt or sugary honey, this recipe makes use of the two extremely well. Besides, it is easy to prepare and therefore can be made during the weekdays or during the weekend grill party.
Important Things About This Recipe
- Tenderizing Power: The marinade really does wonders in tenderizing the meat. The combination of soy sauce and honey not only adds flavor but also breaks down the tougher fibers in the steak.
- Adaptability: You can easily tweak the recipe based on your personal preferences—switch out ingredients or play with the level of spice.
- Great for Meal Prep: Marinate the steak ahead of time, and when you’re ready to grill, dinner comes together in no time.
- Perfect for Grilling: This recipe was made for the grill. The high heat sears the outside while locking in all those fantastic flavors from the marinade.
More Beef Recipes
Grilled Asian-Style Soy Marinated Flank Steak
Ingredients
- 2 pounds of flank steak
- 1/2 cup reduced sodium soy sauce or tamari for gluten-free
- 1/4 cup honey
- 2 tablespoons vegetable oil and a bit more for greasing
- 1 teaspoon sesame oil
- 4 garlic cloves minced
- 2 teaspoons minced ginger
- 3/4 teaspoon rice vinegar
- 1/2 teaspoon black pepper
- 1/4 teaspoon red chili pepper flakes just the right amount of heat!
- 2 tablespoons thinly sliced green onions plus extra for garnish
Instructions
- In a medium bowl, stir together the soy sauce, honey, the vegetable oil, sesame oil, garlic, ginger, black pepper, red chili pepper flakes, and green onion. Stir well to combine.
- Read adults how to do it. Take ¼ cup of the marinade and mix it with the rice vinegar, and keep it in the refrigerator. This will be prepared to pour over the steak as soon as it is ready to be served.
- Pour the remaining marinade into a large resealable bag, then add the flank steak and smooch the film to seal tightly. Remove the excess air and then carefully close the vacuum zipper, making sure to secure the bag tightly before placing the steak in the refrigerator for at least an hour but preferably up to 12 hours, flipping the bag half way through to make sure that it covers all aspects of the steak.
- The best approach to preparing a well-done grill is to heat your grill at the highest level for up to 15 minutes. Rub a part of a used paper towel folded in the palm dipped in little oil onto the grates.
- Take the steak and strip it of the marinade, and discard the liquid that comes with it. Sear the steak for 4-5 minutes on one side, and then turn it over and cook for an additional 3-4 minutes. For medium-rare, the steak should be cooked to 120-125°F (49-52°C) on the internal temperature. If you prefer it somewhat more done, grill to an internal temperature of 130–135°F (54–57°C).
- This needs to be done till the steak is transferred to a cutting board and left to rest for 10 minutes before being sliced thinly across the grain in 1/4 inch slices.
- Serve: Finally pour the marinade that was set aside over the ribs and on top of the green onions. Serve hot!
Notes
Nutritional Details (Per Serving):
- Calories: 299 Flank Steak Recipe
- Protein: 38 g High Protein Beef
- Fat: 25 g grilled steak
- Carbs: 11 g Low Carb Dinner
- Sodium: 1080 mg Soy Marinated Steak
