Ultimate Asian Flank Steak Marinade

Ultimate Asian Flank Steak Marinade

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Posted by Abby Branham

Get ready for summer with this Ultimate Asian Flank Steak Marinade!

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The sun has barely shown its face in the past month, and it’s starting to feels like Seattle around here (I live near Philadelphia). One of the things I love about the change in seasons is the change of fare. I’ve been dying to grill, but Drew hasn’t been super pumped to stand out in the rain to do it. I get it.

This irresistible marinade was originally posted by Kelly Senyei on her blog Just A Taste and was sent to me through Yummly. Yummly is a great site that will send you recommendations for recipes based upon your preferences. This latest marinade was waiting for me in my inbox and I just couldn’t resist trying it out. To heck with the rainy forecast!  We decided to just broil. So without further ado here you have The Ultimate Asian Flank Steak Marinade.

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Ingredients

AsianFlankSteakMarinade

1 (1 ½ to 2 pound) flank steak
¼ c low sodium soy sauce
¼ c balsamic vinegar
½ c vegetable oil
3 tablespoons honey
4 garlic cloves minced
2 tablespoons minced fresh ginger
3 scallions, sliced thinly

Note: I found another awesome substitute from Gourmet Garden. To replace the minced fresh ginger, I got their lightly dried ginger. I love fresh ginger but this was time saving and still fresh.

Let’s Get Marinating!

Place all of the above ingredients in a plastic bag and then add the flank steak. Seal the bag, place the steak in the refrigerator, and marinate for at least 10 hours or overnight.

Truth…as the mother of two young children, I know very well how every minute counts. So, in all honesty, I didn’t marinade this for the minimum of 10 hours as the original recipe calls for. I chose sleep over putting the marinade together before I laid down. Yes, this is a ridiculously easy marinade to put together, but I just needed sleep and I couldn’t risk a botched nap. I only marinated for a little over 2 hours, and I have to say the flavor was still phenomenal!

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Let’s Get Cookin’!

When you are ready to cook the steak, take it out of the marinade and discard the additional liquid. Ideally you will want to grill the flank steak but, as I’ve already mentioned, we have had some rainy days.

Drew decided to broil it in the oven. He used a broiler pan and lined the bottom of it with aluminum foil for an easy clean up. He also sprayed the top of the broiler with a little cooking spray. Finally, he turned the broiler on high, put the rack on the top rung, and he broiled the steak for about 7 minutes per side. After broiling, he let the steak rest for 5 minutes and then cut thin slices across the grain. Our steak was cooked to medium, and this was hands down one of our favorite steak marinades. As a major bonus, the girls really enjoyed it too!

Serving Suggestions

Serve with rice, quinoa, or baked potato and a vegetable such as green beans or snap peas.

Rain or shine, Bon Appetite!

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Printable Recipe Card

Ultimate Asian Flank Steak Marinade

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

1 (1 ½ to 2 pound) flank steak
¼ c low sodium soy sauce
¼ c balsamic vinegar
½ c vegetable oil
3 tablespoons honey
4 garlic cloves minced
2 tablespoons minced fresh ginger
3 scallions, sliced thinly

Let’s Get Marinating!

Place all of the above ingredients in a plastic bag and then add the flank steak. Seal the bag, place the steak in the refrigerator and marinate for at least 10 hours or overnight.

Let’s Get Cookin’!

When you are ready to cook the steak, take it out of the marinade and discard the additional liquid. Ideally you will want to grill the flank steak but, you can also broil it in the oven.

For broiling, line the bottom of the pan with aluminum foil for an easy clean up. Spray the top of the broiler with cooking spray. Turn the broiler on high, put the rack on the top rung, and broil for about 7 minutes per side. After broiling, let the steak rest for 5 minutes and then cut thin slices across the grain.

Serving Suggestions

Serve with rice, quinoa, or baked potato and a vegetable such as green beans or snap peas.

Rain or shine, Bon Appetite!

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