Asian Grilled Flank Steak

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?

An Asian grilled flank steak, with several medium rare sliced cut from it, the outside crisscrossed with grill marks--on a plate

Adapted from Claire Tansey | Uncomplicated | Penguin Canada, 2018

Simple. Budget-friendly. Super short ingredient list that you probably already have on hand. A mere 20-minute marinade. An enticing sweet and tangy taste. And equally lovely whether served hot off the grill or cold from the fridge the next day atop a salad or sandwich. Those are but some of the many reasons we rely on this simple marinated steak that results in something exponentially better than what you’ll find in a bottle.–Jenny Howard

WHAT’S THE DIFFERENCE BETWEEN SEARING AND GRILLING?

Grilling and searing are two distinct methods of cooking. 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 sear 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.

Asian Grilled Flank Steak

An Asian grilled flank steak, with several medium rare sliced cut from it, the outside crisscrossed with grill marks--on a plate
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?
Claire Tansey

Prep 10 mins
Cook 10 mins
Total 45 mins
Entree
Multicultural
4 servings
250 kcal
5 from 1 vote
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Ingredients 

  • 3 tablespoons red wine vinegar
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 1/2 teaspoon garlic powder
  • 1 1/2 pounds flank steak
  • Flaky sea salt and freshly ground black pepper

Directions
 

  • In a large, resealable plastic bag, combine the 3 tablespoons red wine vinegar, 2 tablespoons ketchup, 2 tablespoons soy sauce, and 1/2 teaspoon 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.
  • Place the steak on 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)].
  • Let the steak rest on a cutting board for at least 5 minutes before thinly slicing it across the grain. Sprinkle with salt and pepper and serve.
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Show Nutrition

Serving: 1servingCalories: 250kcal (13%)Carbohydrates: 3g (1%)Protein: 38g (76%)Fat: 9g (14%)Saturated Fat: 4g (25%)Cholesterol: 102mg (34%)Sodium: 662mg (29%)Potassium: 632mg (18%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 38IU (1%)Vitamin C: 1mg (1%)Calcium: 40mg (4%)Iron: 3mg (17%)

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.


Originally published October 5, 2018

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Comments

  1. 5 stars
    I was hankering for some Asian flavors and thought this flank steak would be lovely alongside a noodle salad https://leitesculinaria.com/18259/recipes-asian-noodle-salad-peanut-dressing.html I think this marinade would work beautifully for any cut of meat (including a brisket that I doused in the sauce and cooked sous-vide.) It’s got such a great punch of flavor for such a minimal amount of effort. So good that I made an extra batch the next day as a dipping sauce for my leftover steak sandwich.

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