Number Of Ingredients 11 Steps:
Combine soy sauce, balsamic vinegar (this is what gives that tangy, savory flavor) honey, teriyaki sauce, ginger, lime, garlic, a few squirts of siracha, vegetable oil and scallions into a bowl and mix to combine all the flavors. Then throw all the ingredients in a zip lock bag along with the steak. Shake, shake, shake. Make sure it’s all covered. Place in the fridge for at least an hour and up to 24 hours. If you live in the not so warm parts…like me… you can cheat a bit. Take a large oven proof frying pan and place it into a 500-degree oven for about 10 minutes. Or you can place it in there as the oven preheats. Remove your steak out of the bag and place it on a paper towel, dabbing the moisture off of the steak. Once the pan is heated, place the steak directly onto the pan. You will see it shrink up immediately from the high heat. Close the oven and allow to cook for 5 minutes then flip it and cook it for 2 minutes. For me, this is the ultimate way to sear a steak nicely without clouding my house up with smoke. Place the steak on a sheet pan and cover with foil. Let the meat rest for 10 minutes. Slice into it on a bias, against the grain, as we previously discussed. Sprinkle with scallions and grab some chop sticks! Dinner is served.
Time 1h15m Number Of Ingredients 14 Steps:
In a medium-sized bowl whisk together soy sauce, vegetable, red onion, maple syrup, garlic, ginger, cilantro, salt, fish sauce, sriracha, and black pepper. In a small bowl add ¼ cup of the marinade mixture and lime juice, set aside. Add flank steak to a baking dish or large resealable plastic bag. Pour the marinade over the steak, cover and refrigerate for 30 minutes. Flip steak over, cover, and marinate 30 minutes in the refrigerator. Remove the flank steak from the marinade and pat dry with paper towels to remove excess moisture from the surface. Preheat grill over high heat. The chamber temperature should be between 400 to 450ºF. Add a small amount of oil on a folded piece of paper towel, and then carefully grease the cooking grid with the oil. Once the grill reaches the recommended temperature, place the steak on the grill and close the lid. Cook the steak until charred marks appear, 4 minutes. Flip over and cook covered until desired doneness is reached, about 2 to 4 minutes. For medium rare (120 to 125ºF) or 130 to medium 135ºF (50 to 57ºC) internal temperature. Transfer steak to a cutting board and tent with foil for 10 minutes before slicing. Slice the grilled flank steak against the grain. Pour reserved marinade over the steak or serve on the side with lime wedges.
Time 25m Yield 4 servings. Number Of Ingredients 9 Steps:
In a small bowl, combine the first 8 ingredients. Pour 3/4 cup marinade into a shallow dish; add the steak and turn to coat. Cover; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with reserved marinade. To serve, thinly slice across the grain.
Time 30m Yield 6 servings. Number Of Ingredients 11 Steps:
In a shallow dish, combine the first 7 ingredients; add steak and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired.
Time 1h Yield 6 servings Number Of Ingredients 10 Steps:
Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil. Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight. Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes. Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.
Time 4h15m Yield 4 Number Of Ingredients 12 Steps:
Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove flank steak from the marinade and shake off excess. Discard the remaining marinade. Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.
Time 2h30m Yield 4 servings Number Of Ingredients 7 Steps:
Score steak on both sides with shallow cross-cuts; place in shallow dish. Mix remaining ingredients; pour over steak. Turn to evenly coat both sides of steak. Refrigerate 2 hours to marinate. Heat grill to medium-high heat. Remove steak from marinade, discard marinade. Grill steak 8 to 10 min. on each side or until done. Let stand 5 min. before cutting across the grain into thin slices.
Time 25m Yield 4-5 serving(s) Number Of Ingredients 9 Steps:
In a small bowl, combine the first eight ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the steak. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade. Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. To serve, thinly slice across the grain.
Yield Makes 4 servings Number Of Ingredients 11 Steps:
Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil. Prepare a gas grill for direct-heat cooking over medium-high heat. Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare. Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.
Yield Makes 4 servings Number Of Ingredients 10 Steps:
Prepare barbecue (medium heat). Mix soy sauce, oil, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally. Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup green onions in medium bowl. Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally. Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw.
More about “grilled asian flank steak recipes”
Time 35m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Combine all marinade ingredients in a storage zip lock bag. Mix well. Add flank steak and refrigerate for 3 to 6 hours, turning occasionally to distribute marinade. Remove flank steak from the marinade. Reserve marinade. Place steak in center of cooking grate and grill for 12 to 16 minutes, or until desired doneness, turning once halfway through grilling time. Occasionally brush lightly with remaining marinade while grilling. Remove steak when done and hold in a warm place for 5 to 7 minutes. Slice thinly on the bias for serving. Meanwhile, bring remaining marinade to a boil and simmer for 5 minutes. Pour over steak.
