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The marinade in this Grilled Asian-style Soy Marinated Flank Steak takes an uninteresting piece of steak and turns it into a mouthwatering dish!

Soy Marinated Flank Steak

4.85 from 40 votes
The marinade in this Grilled Asian-style Soy Marinated Flank Steak takes an uninteresting piece of steak and turns it into a mouthwatering dish!
Prep Time: 20 minutes
Cook Time: 15 minutes
Marinade time: 1 hour
Total Time: 1 hour 35 minutes
Yield: 6 servings
Course: Dinner
Cuisine: Chinese, Japanese

Ingredients

  • 1/2 cup 120 ml reduced sodium soy sauce or tamari (for gluten-free option)
  • 1/4 cup 60 ml honey
  • 2 tablespoons 30 ml vegetable oil, plus more for greasing
  • 1 tsp sesame oil
  • 4 cloves garlic (minced)
  • 2 tsp 10 g minced ginger
  • 1/2 tsp black pepper
  • 1/4 tsp red chili pepper flakes
  • 2 tbsp 6 g thinly sliced green onion, plus more for garnish
  • 3/4 tsp rice vinegar
  • 2 lb 907 g flank steak

Instructions

  • In a medium-size bowl, combine the soy sauce, honey, vegetable oil, sesame oil, garlic, ginger, black pepper, red chili pepper and green onions.
  • Remove 1/4 cup (60 ml) of the marinade and combine with the rice vinegar in a small bowl. Cover and refrigerate.
  • Place the remaining marinade and steak in a 1-gallon (3.6-L) resealable bag. Remove as much air as possible and seal the bag.
  • Refrigerate for at least 1 hour by laying the steak flat, and flipping the bag after 30 minutes. The steak can be marinated in the refrigerator for up to 12 hours.
  • Remove the steak from the marinade, drain any excess liquid and transfer to a pan. Discard the marinating bag.
  • Set the grill to high. Add a small amount of oil on a folded piece of paper towel, carefully greasing the grill with the oil.
  • Allow the grill to preheat for 15 minutes, and once the grill is very hot, add the steak.
  • Cover and cook the steak until well browned, about 4 to 5 minutes, then flip and cook until desired doneness, about 3 to 4 minutes. For medium rare, cook the steak until the internal temperature reaches between 120 and 125°F (49 and 52°C). For medium, cook between 130 and 135°F (54 and 57°C).
  • Transfer the steak to a cutting board and allow to rest for 10 minutes.
  • Slice the steak against the grain into 1/4-inch (6-mm) thick slices. Pour the reserved marinade on top and serve hot.

Nutrition

Serving: 4oz, Calories: 279kcal, Carbohydrates: 8g, Protein: 35.5g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 8mg, Sodium: 454mg, Fiber: 0.5g, Sugar: 6g
- WW Points: 5