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Spicy Asian Marinated Flank Steak

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Spicy Asian Marinated Flank Steak
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Spicy Asian Marinated Flank Steak

Added by: on Jan 15th, 2013
Tender, melt-in-your-mouth Flank Steak bursting with Asian flavors and a slight kick, depending on how much 'kick' you want.
Rating:
5
Prep Time:
10 min
Cook Time:
12 h
Ready In:
10 min

Servings

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Original Recipe Yield: 6-8 servings
 

Ingredients:

  • 1 tablespoons to 2 grated fresh ginger
  • 1/2 cup dry white wine, dry vermouth or sake
  • 2 tablespoons soy sauce (I used light soy sauce because I salted the steak after marinating)
  • 2 tablespoons hoisin sauce
  • 5 drops to 15 Sriracha Sauce
  • 2 tablespoons dark sesame oil
  • Freshly ground black pepper to taste
  • 1 lb One 1/2 to 2 flank steak
  • kosher salt and black pepper
  • neutral oil..such as vegetable
Nutrition Facts
Spicy Asian Marinated Flank Steak

Servings Per Recipe: 6

Amount Per Serving

Calories: 260

  • Total Fat: 16.3 g
  •     Saturated Fat: 8.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 52.4 mg
  • Sodium: 704.1 mg
  • Total Carbs: 5.6 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 1.8 g
  • Protein: 17.4 g
The following items or measurements are not included:
  • Freshly ground black pepper to taste
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Directions:

1

Stir together all the ingredients for the marinade. If you'd like, score the top of the steak so the marinade seeps in..about 1 inch cuts apart. I didn't do that, but, as Martha would say "It's a good thing". Place the flank steak in a ziplock bag or bowl, and pour the marinade over it. Seal or cover and refrigerate for up to 12 hours, no less than 2 hours.

2

Remove steak from marinade and blot completely dry. Do not rinse it! Place on a plate, cover with plastic wrap and let come to room temperature, about 1 hour. If you'd like..boil down (reduce) the marinade to make a sauce.

3

Heat a grill pan or your outdoor grill until very hot. Oil (a neutral oil like vegetable) the grill pan when you can barely hold your hand over it for a few seconds. You want to see a little smoke. Season the steak generously with kosher salt and fresh, ground black pepper and slap it on the grill or grill pan. Let cook anywhere from 3-4 minutes per side (rare) to 6 or 7 minutes per side (well done). I cooked mine a little over 4 minutes per side for medium rare. Once it's on the grill, do not move it until it's time to turn it, so it forms a nice crust. If you want crisscross grill marks, move it once half way in between the cooking time for each side.

4

Remove the steak to a carving or cutting board and let rest for 10 minutes. If you cut into it before that, you'll lose a lot of the juices, so patience is key here. The steak will absorb it's juices (basically suck them back in) during those 10 minutes - making it, well, extremely juicy.

5

Using a SHARP knife, slice the steak against the grain on the bias (diagonal). Top with chopped scallions and some of the reduced marinade (if you decided to boil it down for a sauce) and enjoy! See more photos of steak at <a href="http://lisamichele.wordpress.com">Parsley, Sage & Sweet</a>

Cooks' note:
The yield depends on how thick or think you slice the steak.

Video:

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Ratings & Reviews:

Matt O

Matt O

By: Matt O on Feb 4th, 2013
Rating:
0
wow great picture and looks fantastic
John G

John G

By: John G on Jan 16th, 2013
Rating:
0
John Doe

John Doe

By: John Doe on Jan 15th, 2013
Rating:
0
I can def see this melting in my mouth

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