Asian Flank Steak Marinade
Posted Jun 10, 2022, Updated Feb 17, 2024
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This grilled flank steak recipe is easy & delicious. An Asian flank steak marinade infuses the meat with flavor and tenderizes it overnight. Then, it only takes 10 minutes to grill and have perfect flank steak ready to eat for dinner.
This flank steak marinade is in an easy and delicious main dish cooked on the grill.
Flank steak is marinated overnight to both tenderize the meat and infuse it with flavor. I love this because you can prep the recipe before you go to bed, let it marinate all day long, and then it only takes 10 minutes to grill when you’re ready to eat.
Serve it with some stir fry vegetables and some fried rice for an extra delicious meal!
Asian Flank Steak Marinade: Ingredients & Substitutions
- Soy Sauce. You can use regular or low sodium soy sauce. For a soy-free version, use coconut aminos.
- Mirin. this Japanese cooking wine is a staple in asian recipes for me. You can replace it with rice vinegar, if necessary.
- Sesame Oil. I really do not suggest making substitutions for sesame oil because of the flavor it imparts in the recipe. If you must, peanut oil and olive oil will suffice.
- Brown Sugar. Coconut sugar or honey are great substitutions for brown sugar.
- Ground ginger. Fresh minced ginger can be used in place of ground.
- Minced Garlic. Fresh or jarred both work well.
- Flank Steak. I don’t recommend substitutions for the flank steak (also known as London broil).
How to Marinate Flank Steak
Let’s walk through this recipe step-by-step, and don’t forget to watch the video.
Begin by whisking together marinade ingredients in a medium-sized bowl or in a large glass container with the lid (large enough to fit your cut of flank steak).
Next, put the flank steak in the container and completely cover with the marinade.
Alternately, you can put the steak in a ziplock bag, pour in marinade and place the bag in a bowl so it doesn’t leak.
Put the steak in the refrigerator to marinate overnight, turning it once halfway through marinating.
Grill the Flank Steak
After the steak has marinated and it’s time to grill, warm the grill to 500 degrees F and remove the steak from the marinated.
Grill the steak on the preheated grill for 5 minutes, flip and grill for 5 minutes more on the second side, or until the internal temperature is between 125-130 degrees F (for medium-rare).
Serve
Let the meat rest on the counter for 5 minutes.
Thinly slice the meat across the grain – this is extremely important for easy cutting.
Serve warm with your favorite Asian dishes like stir fried vegetables, fried rice, Asian quinoa salad, etc. I also love serving it after some delicious appetizers like fresh spring rolls and peanut sauce or asian chicken lettuce wraps.
Store/Freeze
Slice the steak and store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat on the stovetop or in the microwave.
Asian Flank Steak Recipe FAQs
Another name for flank steak is London broil, or top round London broil.
Flank teak is a lean, but relatively tough cut of meat. It’s important to marinate the meat using this flank steak marinade recipe.
Marinating flank steak overnight is key to tenderizing it so it’s easy to eat.
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Asian Flank Steak Marinade Recipe
Ingredients
- ½ cup soy sauce
- ¼ cup Mirin Japanese cooking wine
- 2 Tablespoons sesame oil
- ¼ cup brown sugar
- ½ teaspoon ground ginger
- 1 Tablespoon minced garlic
- ¼ teaspoon pepper
- 2 pounds flank steak
Instructions
- In a large, glass container with a lid, whisk together marinade ingredients
- Put flank steak in the container and completely cover with the marinade. (Alternately, you can put the steak in a plastic bag or stasher bag, pour in marinade and place the bag in a bowl so it doesn’t leak).
- Put the steak in the refrigerator to marinate overnight, turning it once halfway through marinating.
Grill
- Remove the steak from the marinade.
- Warm grill to 500 degrees F.
- Grill the steak on the preheated grill for 5 minutes, flip and grill for 5 minutes more on the second side, or until the internal temperature is between 125-130 degrees F (for medium-rare).
- Let the meat rest on the counter for 5 minutes.
- Thinly slice the meat across the grain, serve warm.
Video
Notes
- Soy Sauce. You can use regular or low sodium soy sauce. For a soy-free version, use coconut aminos.
- Mirin. this Japanese cooking wine is a staple in asian recipes for me. You can replace it with rice vinegar, if necessary.
- Sesame Oil. I really do not suggest making substitutions for sesame oil because of the flavor it imparts in the recipe. If you must, peanut oil and olive oil will suffice.
- Brown Sugar. Coconut sugar or honey are great substitutions for brown sugar.
- Ground ginger. Fresh minced ginger can be used in place of ground.
- Minced Garlic. Fresh or jarred both work well.
- Flank Steak. I don’t recommend substitutions for the flank steak (also known as London broil).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing and yummy recipe