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?

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


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.

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

Asian Grilled Flank Steak

5 / 3 votes
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?
Servings4 servings
Calories250 kcal
Prep Time10 minutes
Cook Time10 minutes
Total Time45 minutes


  • 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


  • 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 for at least 5 minutes before thinly slicing it across the grain. Sprinkle with salt and pepper and serve.
Uncomplicated Cookbook

Adapted From


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Serving: 1 servingCalories: 250 kcalCarbohydrates: 3 gProtein: 38 gFat: 9 gSaturated Fat: 4 gCholesterol: 102 mgSodium: 662 mgPotassium: 632 mgFiber: 1 gSugar: 2 gVitamin A: 38 IUVitamin C: 1 mgCalcium: 40 mgIron: 3 mg

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

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2018 Claire Tansey. Photo © 2018 Suech & Beck. All rights reserved.

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 a 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 marinate longer than 20 minutes as this cut of meat. I used both flank and flat iron, and it 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. Make surer to slice it against the grain for tender slices. Leftovers were enjoyed the following day over salad greens with a sherry wine vinaigrette and Gorgonzola cheese.

I served the Asian gilled 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! 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 for 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 and served  it thinly sliced with sea salt and ground pepper. We’re looking forward to the leftover steak served over a seven greens salad 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 marinated 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 Asian grilled flank 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 for steak tacos 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 fewer than 5 mins to assemble. I chose to marinate it for 24 hours; while it wasn’t 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 as new flavors appeared. For the amount of prep and cooking time, this Asian grilled flank 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’re all looking forward to the leftovers.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating

1 Comment

  1. 5 stars
    I was hankering for some Asian flavors and thought this flank steak would be lovely alongside a noodle salad 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.