Asian Style Flank Steak Recipes

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.

MONGOLIAN BEEF

Steps:

• Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Marinate for 1 hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.
• Next, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated.
• In a small bowl, mix brown sugar and hot water (or low sodium chicken or beef stock) until the sugar is dissolved. Mix in 1/4 cup low sodium soy sauce. If you don't have low sodium soy sauce, substitute 2 1/2 tablespoons regular soy sauce and 1 1/2 tablespoons water. The saltiness of various soy sauce brands varies, so give the sauce a taste, and adjust the amounts of sugar/soy sauce/water/stock to your own taste.
• Heat 1/3 cup vegetable oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and sear for 1 minute (depending upon the heat of your wok). Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan. Tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.
• Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. Add the ginger and dried chili peppers, if using. After about 15 seconds, add the garlic. Stir for another 10 seconds and add the premixed sauce.
• Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the back of a spoon.
• Add the beef and scallions and toss everything together for another 30 seconds. There should be almost no liquid, as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened. Plate and serve with steamed rice!

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.

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.

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.

GRILLED ASIAN FLANK STEAK

Steps:

• In a small bowl, combine the first 8 ingredients. Pour 3/4 cup marinade into a shallow dish; add the steak and turn to coat. Cover; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with reserved marinade. To serve, thinly slice across the grain.

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.

ASIAN STYLE FLANK STEAK

Steps:

• Preheat broiler and coat broiler pan with cooking spray.
• In a bowl or baking dish large enough to hold steak, combine green onions, garlic, ginger, soy sauce, honey, and rice vinegar; whisk until honey is dissolved. Marinate steak for 5 minutes on each side. Transfer steak to broiler pan and broil 5 to 6 minutes on each side to desired doneness. Remove from oven and let stand 5 minutes.
• Meanwhile, pour marinade into a small saucepan and bring to a boil. Boil 3 to 5 minutes (to kill any bacteria).
• Cut meat on the diagonal, across the grain, into thin slices. Drizzle with sauce.

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!