Grilled Asian Flank Steak
Marinate Time: 1 hour
Prep Time: 20 min
Cook Time: 10 min
This flank steak is marinated in a bold Asian-inspired mixture of soy sauce, ginger, garlic, sriracha, and fish sauce to add a tasty boost of flavor.
- ½ cup soy sauce
- ⅓ cup vegetable oil
- ¼ cup minced red onion
- ¼ cup maple syrup
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon chopped cilantro
- 1 teaspoon kosher salt
- 1 teaspoon fish sauce
- 1 teaspoon sriracha
- ¼ teaspoon black pepper
- 2 pounds flank steak
- 1 tablespoon lime juice
- 1 lime, cut into 8 wedges
- In a medium-sized bowl whisk together soy sauce, vegetable, red onion, maple syrup, garlic, ginger, cilantro, salt, fish sauce, sriracha, and black pepper.
- In a small bowl add ¼ cup of the marinade mixture and lime juice, set aside.
- Add flank steak to a baking dish or large resealable plastic bag.
- Pour the marinade over the steak, cover and refrigerate for 30 minutes.
- Flip steak over, cover, and marinate 30 minutes in the refrigerator.
- Remove the flank steak from the marinade and pat dry with paper towels to remove excess moisture from the surface.
- Preheat grill over high heat.
- The chamber temperature should be between 400 to 450ºF.
- Add a small amount of oil on a folded piece of paper towel, and then carefully grease the cooking grid with the oil.
- Once the grill reaches the recommended temperature, place the steak on the grill and close the lid.
- Cook the steak until charred marks appear, 4 minutes.
- Flip over and cook covered until desired wellness is reached, about 2 to 4 minutes. For medium rare (120 to 125ºF) or 130 to medium 135ºF (50 to 57ºC) internal temperature.
- Transfer steak to a cutting board and tent with foil for 10 minutes before slicing.
- Slice the grilled flank steak against the grain.
- Pour reserved marinade over the steak or serve on the side with lime wedges.