This Asian grilled flank steak is a cinch to make. It’s marinated in soy sauce, red wine vinegar, ketchup, and garlic powder and then is slapped on the grill. Dinner anyone?
Asian Grilled Flank Steak
- Quick Glance
- 10 M
- 45 M
- Serves 4
IngredientsEmail Grocery List
In a large, resealable plastic bag, combine the vinegar, ketchup, soy sauce, and garlic powder. Add the flank steak and close the bag, squeezing out the air. Squish the marinade around so it completely coats the steak. Marinate the steak at room temperature for 20 minutes or up to 24 hours in the fridge.
Preheat the grill to medium-high. When hot, spray the grill grate with non-stick cooking spray.
Transfer the steak to the grill, discarding any excess marinade. Cook the steak to the desired doneness, 3 to 5 minutes per side for medium rare. [An instant-read thermometer inserted into the thickest portion of the steak should read 140°F (60°C)].
Asian Seared Flank Steak
If you’re craving this recipe in winter and don’t feel like brushing snow off the grill, heat a grill pan or cast iron skillet over medium-high heat until hot but not smoking. Carefully add the steak and seare for 3 minutes on the first side and 4 minutes on the second side for rare to medium-rare, depending on the thickness of your steak.
Recipe Testers Reviews
Flank steak is one of our favorite meats to grill. This recipe for Asian grilled flank steak makes the whole process super simple and very fast. I usually marinate the meat for much longer, but this recipe proves that 20 minutes is all that it really takes, especially with such flavorful ingredients as red wine vinegar, ketchup, garlic powder and soy sauce.
I'm not a big fan of garlic powder and I bet that a minced clove or two of fresh garlic would make this dish even better.
Be sure to remove any silver skin to make your flank steak as tender as possible.
This is an easy, tasty, budget-friendly Asian grilled flank steak dinner to serve a family of four. The prep time is minimal but I did choose to marinate the steak for a longer period. I do believe the longer marinade time imparted more flavor and produced a more tender steak.
Great flavors and tender steak are the 2 hallmarks of this simple-to-prepare and quick dinner.
I marinated the Asian grilled flank steak for 24 hours and, because of the weather, chose to use a grill pan rather than chance ruining the steak over a charcoal grill during a week of unpredictable and heavy downpours. The results were almost as good as what I would have expected over the grill, just a little less char on the exterior, but medium-rare and infused with the slightly sweet and delectably sour combination of the marinade ingredients. I cooked it for 6 minutes a side, assuming that the pan and stovetop might be cooler than the grill and that turned out to be the right decision.
There was enough for 5 to 6 servings, first at dinner with roasted potatoes and salad, and then served cold over salad the next day. Cold or warm, the flavors came through and the steak was delicious. It’s definitely worth hanging on to this recipe.
I love the flavor of this steak marinade and because it uses "pantry staples" it might become a bit of a "go to."
I do feel that it works better if you marinade longer than 20 minutes as this cut of meat (I used both flank and flat iron) really does require longer than that. I definitely recommend using a meat thermometer to figure out if the meat is done or not—the most reliable method, hands down.
This simple preparation for flank steak is a winner.
I did marinate my flank steak overnight in the refrigerator and then patted it dry before grilling. SLICE IT AGAINST THE GRAIN for tender slices. Leftovers can be enjoyed the following day over salad greens with a sherry wine vinaigrette and Gorgonzola cheese!
I served the flank steak with potato salad and garden tomatoes. I think next time I'll cook two at a time for plenty of leftovers!
This recipe gets a solid "10 rating" in my book, which I rarely give out, and I'm keeping this little secret marinade all to myself!!! What an unlikely combination of marinade ingredients, but the resulting flavor of the steak was AMAZING! There were no hints of any one ingredient, which really surprised me, but all the components certainly worked well together, and this will now be my "secret sauce" for future. No one will ever guess. I love those types of recipes.
My husband is the "grill master" at our house, so he had the Big Green Egg at 550°F degrees and grilled the steak 5 minutes on one side, flipped it, and grilled an additional 4 minutes for a perfect medium-rare. I let the steak rest for 10 minutes. I served the steak thinly sliced with sea salt and ground pepper We're looking forward to the leftover steak served over greens for lunch.
What a great way to dress up a simple steak dinner! The marinade is tangy and a little sweet—it reminded me of a teriyaki sauce.
I marinaded the steak for 30 min the first time I made it and overnight the second time and didn't see much of a difference, so you can certainly put this into the "weeknight" dinner file and expect good results!
I grilled the steak for 5 min per side (my steak was nearly 2 inches thick at the thickest point) and the center was quite rare while the thinner ends were cooked to medium, so there was a little variety to please everyone.
I sliced the steak thinly and used it as a taco filling with pickled red onions, guacamole, sour cream, and hot salsa. Served with all these fixings, my 1 1/2-pound steak easily fed 6 of us.
I loved how fast and easy this recipe was—both the prep and cook time. I also loved that it required minimal equipment and clean up. Sometimes it's just nice to get dinner together and not turn the kitchen upside down!
The marinade took less than 5 mins to assemble. I chose to marinate it for 24 hours; while it was not necessary to do so, I think it’s nice to have the option to prepare it well before you want to cook it.
Flavorwise it was very tasty but I felt like it could have used a little brown sugar in the marinade. The combination of ingredients tasted like Worcestershire sauce—so if that's your thing, you'll love this one! I served it with some steamed rapini and roasted sweet potatoes for a nice and easy summer dinner.
I doubled the recipe for the marinade as my flank steak weighed 2 1/2 pounds. I removed the steak from the refrigerator, patted it dry, and placed it in the resealable plastic bag containing the prepared marinade. The steak marinated on the counter for 30 minutes and was flipped once. I chose to leave it out a bit longer than the suggested 20 minutes as I wanted to ensure the steak would come up to room temperature and cook evenly. After 30 minutes, I removed it from the marinade, did NOT pat it dry, and placed it over the hottest part of my charcoal grill.
I grilled the steak for 4 minutes on each side and then left it on the kitchen counter uncovered for a good 20 minutes to rest. During the resting time, I sprinkled it on both sides with Maldon sea salt flakes.
Our finished product was perfectly medium rare, evenly cooked, and incredibly juicy. The steak’s flavor changed and evolved with each moment—our eyes literally lit up with every 1 to 2 chews as new flavors appeared. For the amount of prep and cooking time, this steak held its own in terms of flavor and tenderness.
The recipe received a solid 9/10 from 2 adults and one 6-year-old boy. This steak is definitely great for a weeknight dinner! We are all looking forward to the leftovers.