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.
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
Ingredient 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).
Store/FreezeSlice 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.