Soy Marinated Flank Steak
The marinade for this Grilled Asian-inspired Soy Marinated Flank Steak transforms a bland cut of meat into a delectable culinary delight!
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 1/2 cup 120 ml reduced sodium soy sauce or tamari (for gluten-free option)
- 4 cloves garlic
- 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
- 1/4 cup 60 ml honey
- 2 tablespoons 30 ml vegetable oil, plus more for greasing
- 1 tsp sesame oil
Instructions
- 1
In a medium bowl, mix together the soy sauce, honey, vegetable oil, sesame oil, minced garlic, grated ginger, black pepper, crushed red chili pepper, and chopped green onions.
- 2
Set aside 1/4 cup (60 ml) of the mixture and blend it with the rice vinegar in a separate small bowl. Cover it and place it in the refrigerator.
- 3
Place the remaining marinade and the flank steak into a 1-gallon (3.6-L) resealable plastic bag. Squeeze out as much air as you can before sealing the bag shut.
- 4
Chill in the refrigerator for a minimum of 1 hour, laying the bag flat. Flip the bag halfway through the marinating time. The steak can be left to marinate for up to 12 hours if desired.
- 5
Take the steak out of the marinade, allowing any excess liquid to drain off, and transfer it to a skillet. Discard the used marinade bag.
- 6
Preheat the grill to high heat. Use a folded paper towel to apply a small amount of oil to the grill grates carefully.
- 7
Let the grill heat up for 15 minutes. Once it reaches a high temperature, place the steak on the grill.
- 8
Close the grill lid and cook the steak until it’s nicely browned, approximately 4 to 5 minutes. Flip the steak and continue cooking to your preferred doneness, around 3 to 4 minutes more. For medium rare, aim for an internal temperature of 120 to 125°F (49 to 52°C). For medium, look for a temperature between 130 and 135°F (54 to 57°C).
- 9
Move the steak to a cutting board and let it rest for 10 minutes.
- 10
Cut the steak against the grain into slices about 1/4-inch (6-mm) thick. Drizzle the reserved marinade over the slices and serve while hot.