Serves 8
25 min
Grilled Asian Flank Steak
Recipe GLPRdae60ea9a340f0
A beautifully scored flank steak infused with aromatic ginger, garlic, and green onion, marinated in a savory sesame-soy glaze. Grilled to tender perfection and sliced thin across the grain for maximum tenderness and optimal flavor absorption. Perfect for a bold, restaurant-quality main course that's naturally free from gluten and dairy.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 pounds flank steak
1 tablespoon cooking oil
Salt and freshly ground black pepper to taste
2 cloves garlic, minced
1 thumb-sized piece fresh ginger, peeled and minced
1 green onion, white and light green parts chopped
2 tablespoons soy sauce
1/2 teaspoon dark sesame oil
Directions
Using a sharp knife, score the surface of the flank steak in a crosshatch pattern, making cuts approximately 1 inch apart and 1/8 inch deep. Rub the entire steak with the cooking oil and season both sides generously with salt and freshly ground black pepper.
In a small bowl, combine the minced garlic, ginger, chopped green onion, soy sauce, and dark sesame oil. Mix until well blended to create a paste. Spread this aromatic mixture evenly over the scored side of the steak, working it into the crosshatch cuts. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor development.
Preheat your grill to high heat and allow it to become very hot. Place the steak on the grill with the herb-coated side facing up. Grill for 4 to 5 minutes without moving. Reduce the heat to medium-high, flip the steak, and continue grilling for 3 to 5 minutes more, until the internal temperature reaches 145°F for medium-rare or your desired level of doneness.
Transfer the cooked steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Using a sharp knife, slice the steak thinly against the grain and arrange on a serving platter.
