Grilled Asian Flank Steak

Grilled Asian Flank Steak


Grilled Asian Flank Steak
Serves 4 to 6
  • 1-1/2-pound flank steak
  • kosher salt (do not use table salt)
For marinade:
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons finely chopped scallions (about 1)
  • 1 jalapeño pepper, finely chopped (see Kitchen Notes)
  • 2 large cloves garlic, minced
  • zest of 1 lime
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce (available in Asian markets and many supermarkets)
  • 2 teaspoons Sriracha (or other hot sauce)
  • 2 tablespoons olive oil


  • Pat steak dry with paper towels. Season generously on both sides with kosher salt and wrap tightly in plastic wrap. Let it rest on the counter for 1 hour. Meanwhile, make a marinade. Combine all ingredients in a medium bowl and set aside. After steak has been coated with salt for 1 hour, unwrap it and rinse thoroughly under cold running water. Pat dry with paper towels and place in a large zippered plastic bag. Add marinade to the bag, being careful to coat steak on both sides. Seal bag, forcing out most of the air inside and, manipulating bag from the outside, work rub marinade against surfaces of the steak. Refrigerate at least 6 hours and preferably overnight. Grill steak. About 1/2 hour before the grill is ready for cooking, remove steak from fridge to bring it to room temperature. Prepare grill for direct grilling and medium-high heat. Remove steak from zippered bag and scrape off excess marinade (I used the back edge of a table knife). Discard marinade.
  • Brush grill grate with a little oil and place steak directly over coals (or gas heat source). Close grill and cook for about 4 minutes. Turn and cook another side for about 4 minutes, with grill lid closed. If the first side isn’t sufficiently browned, flip and cook for maybe another minute. Steak should be medium-rare to medium at this point. Do not cook more than  10 minutes; when a flank steak is overcooked (aka well done) it becomes tough. Transfer to cutting board or platter and tent with foil. Let steak rest for 5 minutes, then slice into 1/4- to 1/2-inch thick slices—the thinner, the better—across the grain. Serve.

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  • Chef Maryam Ghargharechi
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