Asian Flank Steak

Flank Steak

Spring has arrived, and with it the start of grilling season! Flank steak is an inexpensive and versatile cut of meat and is perfect for tacos, lettuce wraps, over a salad or as a main dish. This beefy flavored, lean and fibrous cut of meat benefits from a marinade. Marinating the meat at room temperature for 30 minutes before cooking, both tenderizes the meat and helps with even cooking. If you want to marinate your meat for longer, it can be refrigerated for up to 24 hours. Using a meat thermometer will prevent overcooking the steak. The ideal internal temperature for this cut of meat is 125-130 degrees, which is medium-rare. Let the meat rest for 5 to 10 minutes after it’s cooked through, which lets the juices accumulate inside the steak, instead of on your cutting surface. Thinly slice the meat against the grain and serve. The cooked meat and its juices can be stored in the refrigerator and make delicious leftovers!

  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 2 tablespoon sesame oil (or olive oil)
  • 1 tablespoons fresh ginger, minced
  • 2 garlic cloves, minced
  • 1-2 teaspoons Sriracha (hot chili sauce)
  • 1 flank steak (approximately 2 pounds)
  • Kosher salt and freshly ground black pepper, to taste

Pre-heat the broiler or the grill. Whisk the first six ingredients in a 13 x 9 inch glass baking dish. Add the steak and let it marinate at room temperature for up to 30 minutes, turning a few times. Remove the flank steak from the marinade. Grill or broil both sides for 5-6 minutes or until desired doneness. Allow the steak to rest for 5-10 minutes before slicing it. Slice the meat thinly across the grain and serve. Serves 4.

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