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?
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
Asian Grilled Flank Steak
- Quick Glance
- 10 M
- 45 M
- Serves 4
- 3 tablespoons red wine vinegar
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 1 flank steak (about 1 1/2 pounds)
- Flaky sea salt and freshly ground black pepper
- 1. 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.
- 2. Preheat the grill to medium-high. When hot, spray the grill grate with non-stick cooking spray.
- 3. 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)].
- 4. 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.
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.