Grilled Asian Ginger Steak Recipes

GRILLED ASIAN STEAK WITH CILANTRO BASIL CHIMICHURRI

Steps:

• Asian Chimichurri: Pulse the cilantro, basil, mint, garlic, ginger, green onions, and jalapeno (without seeds) in food processor until coarsely chopped, pushing sides down as needed. Add olive oil, rice wine vinegar, fish sauce, toasted sesame oil and salt and pepper and continue to pulse until finely chopped and well combined. Taste and add desired amount of jalapeno seeds for additional heat (optional). Remove 2 tablespoons Chimichurri to a large resealable plastic bag. Refrigerate the remainder separately.
• Asian Marinade: To the Chimichurri in the plastic bag, whisk in all of the Asian Steak Marinade ingredients. Pierce steak all over with a fork and add to marinade. Massage marinade into steak and seal bag. Refrigerate 5 hours up to overnight, turning bag occasionally.
• Grill: When ready to grill, remove Chimichurri and steak from refrigerator to bring to room temperature (about 30-45 minutes). Grease and preheat grill to 400 degrees F. Sear roast for 3-5 minutes per side, cover, and turn heat down to 350 degrees F. Grill for 15 minutes, flip, cover, and cook an additional 10-20 minutes, depending on the size of your steak cut and how well done you want your steak. Watch closely that your temperature stays around 350 degrees F.
• Check for doneness with a meat thermometer inserted right in the middle of the steak. Thermometer should read: 135 degrees F for medium rare, 145 degrees F for medium. The outside of the roast will get quite dark with a charred crust which is exactly what you want with this cut of steak.
• Remove steak from grill, loosely tent with foil and let rest 10 minutes before slicing THINLY across the grain. Serve with Asian Chimichurri.

GRILLED ASIAN GARLIC STEAK SKEWERS

Steps:

• Cut steak into one inch cubes.
• In a large bowl whisk together soy sauce, garlic, sesame oil, olive oil, sugar, ginger and sesame seeds. Add the steak and toss to coat in marinade. Marinate for 3 hours or overnight.
• Preheat the grill to medium high heat. Thread the meat, red onion, and bell pepper onto the skewers. Grill for 8-10 minutes until the meat is done to desired liking.

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.

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.

GINGER-SOY GRILLED STEAK

Steps:

• Blend first 5 ingredients in processor until almost smooth; pour into 13x9x2-inch glass dish. Mix green onions into marinade. Add steak and turn to coat. Cover and refrigerate at least 1 hour and up to 1 day, turning steak occasionally.
• Prepare barbecue (medium-high heat) or preheat broiler. Pour marinade into small saucepan and bring to boil; then pour into small bowl. Grill or broil steak to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to cutting board. Cut steak crosswise on diagonal into thin slices. Serve steak with marinade as sauce.

GRILLED FLANK STEAK WITH GINGER MARINADE

Steps:

• In a nonreactive dish or large resealable plastic bag, combine all ingredients except steak and mix thoroughly. Add steak and turn to thoroughly coat. Cover dish or close bag and allow to marinate at room temperature for 30 minutes. (If you are making ahead, cover, and place in refrigerator. Can be marinated up to 24 hours in refrigerator.)
• Once steak has marinated, remove from refrigerator and bring to room temperature for at least 15 minutes. Heat a lightly oiled grill pan to medium-high heat. When pan is heated, remove steak from marinade, shake off excess, add to pan and cook for about 6 to 8 minutes per side for medium rare.
• Transfer to a cutting board, season with additional salt and freshly ground black pepper and let rest for 10 to 15 minutes. Slice thinly across the grain and serve.

PERFECT SOY-GRILLED STEAK

Steps:

• Start a charcoal or wood fire or heat a gas grill; the fire should be hot and the rack no more than 4 inches from the heat source. Mix together the first 6 ingredients; taste and add more of anything you like. Turn the steak in the sauce once or twice, then let sit in the sauce until the grill is hot.
• Turn the steak one more time, then place on the grill; spoon any remaining sauce over it. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.

GRILLED ASIAN GINGER STEAK

Steps:

• 1. In a gallon bag, add the flank steak and pour 1/4 cup soy sauce over the steak. Seal the bag and move the marinade around to thoroughly cover the steak.
• 2. In a small bowl, combine remaining ingredients and mix well.
• 3. Grill steak on a hot grill for approximately 5 minutes per side. Baste with sauce mixture.
• 4. Slice steak diagonally across grain and drizzle remaining sauce over the steak slices.