Asian Marinated Flank Steak Recipe 55

CONTEST-WINNING GRILLED ASIAN FLANK STEAK

Steps:

• In a shallow dish, combine the first 7 ingredients; add steak and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired.

ASIAN GRILLED FLANK STEAK

Steps:

• 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 doneness 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.

MARINADE DONE RIGHT...ASIAN FLANK STEAK

Steps:

• Combine soy sauce, balsamic vinegar (this is what gives that tangy, savory flavor) honey, teriyaki sauce, ginger, lime, garlic, a few squirts of siracha, vegetable oil and scallions into a bowl and mix to combine all the flavors.
• Then throw all the ingredients in a zip lock bag along with the steak. Shake, shake, shake. Make sure it's all covered.
• Place in the fridge for at least an hour and up to 24 hours.
• If you live in the not so warm parts...like me... you can cheat a bit. Take a large oven proof frying pan and place it into a 500-degree oven for about 10 minutes. Or you can place it in there as the oven preheats.
• Remove your steak out of the bag and place it on a paper towel, dabbing the moisture off of the steak.
• Once the pan is heated, place the steak directly onto the pan. You will see it shrink up immediately from the high heat. Close the oven and allow to cook for 5 minutes then flip it and cook it for 2 minutes.
• For me, this is the ultimate way to sear a steak nicely without clouding my house up with smoke.
• Place the steak on a sheet pan and cover with foil. Let the meat rest for 10 minutes.
• Slice into it on a bias, against the grain, as we previously discussed.
• Sprinkle with scallions and grab some chop sticks! Dinner is served.

ASIAN GRILLED FLANK STEAK

Steps:

• Combine orange pieces, lemon juice, lemon zest, orange juice, rice vinegar, soy sauce, maple syrup, honey, garlic cloves, ginger, pepper, and cayenne pepper in a blender; blend until marinade is smooth. Mix in green onions.
• Place flank steak into a shallow baking dish and pour marinade over meat, making sure marinade gets underneath the meat as well. Cover the dish, refrigerate, and marinate for at least 2 hours, or overnight.
• Remove steak from the refrigerator and allow to come to room temperature for at least 30 minutes before grilling. Lift up steak from the dish to let juices run off; reserve marinade.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook flank steak on the preheated grill until it begins to firm and is reddish-pink and juicy in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Cover steak and set aside to rest for 10 minutes before slicing thinly against the grain.
• While steak is resting, pour remaining marinade in a saucepan over medium-high heat and bring to a boil. Cook until sauce is reduced, about 5 minutes. Serve with the flank steak.

ASIAN CHIMICHURRI STEAK | FOOLPROOF ASIAN FLANK STEAK MARINADE

Steps:

• Place the flank steak into a large ziplock bag. Mix together the ingredients for the Asian steak marinade and add it to the flank steak. Using the plastic bag, massage the steak and make sure the marinade evenly covers the steak. Let the flank steak marinate in the fridge for at least 6 hours. Overnight is recommended.
• Take the flank steak out of the fridge and let it come to room temperature as this ensures even cooking. Add clarified butter to a pan and heat over medium high heat until it just barely starts to smoke. Remove the steak from the bag, drip off the excess, and lay it flat on your hot pan.
• For medium rare steak: Leave the steak to sear on one side for about 6 - 7 minutes for a 1 inch thick steak. Then flip it over and leave it to sear on the other side for another 6 - 7 minutes. If using a meat thermometer, check that the internal temperature of your steak is 130° which will get you a medium rare done steak. Adjust the cooking time according to how you like your steak.
• Place the steak on a plate, loosely cover with foil, and let it rest for 5 - 6 minutes to let the juices redistribute into the meat. Serve the flank steak with spicy Asian chimichurri sauce.

GRILLED ASIAN FLANK STEAK WITH SWEET SLAW

Steps:

• Prepare barbecue (medium heat). Mix soy sauce, oil, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally.
• Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup green onions in medium bowl.
• Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.
• Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw.

ASIAN FLANK STEAK

Steps:

• Combine all ingredients except steak in a large ziploc bag, close, and squish together to combine the the ingredients.
• Add the steak to the bag and marinate in the refrigerator for 1 to 24 hours.
• Preheat grill to medium-high.
• Place steak on grill and throw away extra marinade.
• Grill until you reach your favorite level of doneness.
• Let steak stand 10 to 15 minutes so that juices will redistribute.
• Slice meat across the grain into very thin slices.

MARINATED FLANK STEAK WITH ASIAN SLAW

Steps:

• To make the steak, whisk together the vinegar, soy sauce, ginger, sesame oil, sugar and pepper flakes. Place the steak in a large plastic bag or in a shallow, nonreactive pan. Pour the marinade over the steak and refrigerate for at least 6 hours and up to 36 hours.
• To make the slaw, whisk together in a large bowl the peanut oil, shallot, chilies, lime juice, sesame oil and salt. Add the cabbage, carrots and scallions to the bowl. Refrigerate for at least an hour.
• When ready to cook, prepare a charcoal or gas grill or preheat the broiler. Grill or broil the steak, turning once, until it reaches the desired doneness, about 5 minutes per side for medium rare. Allow to rest 10 minutes. Meanwhile, toss the slaw with the basil and place a mound of slaw on each of 4 plates. Slice the steak thinly on the bias, drape over the slaw and serve.

ASIAN MARINATED FLANK STEAK

Steps:

• Place all ingredients except for steak in a gallon size zip top bag, and mix well to combine.
• Add steak to bag, remove all of the air, and seal.
• Marinate for up to 24 hours, turning bag occasionally.
• Remove meat from marinade, and grill or broil to desired degree of doneness.
• Thinly slice steak against the grain and serve.
• To OAMC, freeze bag for up to 6 months, and pull from freezer at least 24 hours before using.
• You can substitute (or add) garlic for the ginger. If you like it spicy, add more chili flakes!

ASIAN LONDON BROIL

Steps:

• Place freezer zip lock baggy inside a container (to easily add all the contents of the marinade). Add soy sauce, minced onion, brown sugar, sesame oil, toasted* sesame seeds, ginger, garlic, and red pepper. Mix well, then add in the London Broil. Seal the bag and knead all the ingredients together.
• Marinade for 12-24 hours.
• Once your ready to cook. Preheat grill to a medium-high heat. Clean prior to grilling steak.
• Carefully remove steak from bag, and reserve marinade.
• Grill for 10-16 minutes so that the steak is medium-rare to medium (depending on how you like your steak).
• While steak is cooking add remaining marinade in a sauce pot. Cook on medium heat until the marinade has reduced to half. Remove from heat once it's done reducing.
• Let the steak sit for at least 5 minutes. Once ready, slice the steak against the grain in very thin slices. After the steak is cut drizzle the reduced marinade on top. Serve and enjoy.

ASIAN-STYLE FLANK STEAK

Steps:

• Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add steak; turn to coat. Let marinate at room temperature 2 hours, turning occasionally.
• Preheat broiler. Transfer steak to broiler pan. Drain marinade from dish into medium saucepan; boil 3 minutes. Broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Using tongs, transfer steaks to platter; let stand 5 minutes. Cut crosswise into thin slices and serve, passing cooked marinade as sauce.