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Grilled flank steak marinated in a bold Asian-inspired mixture of soy sauce, ginger, garlic, sriracha, and fish sauce to add a tasty boost of flavor. Seared on a hot grill to create beautiful char marks and perfectly cooked in 10 minutes or less!
Flank steak has grown in popularity and it's no surprise why. This affordable cut of beef is located just below the loin, making it a thin and coarse steak with remarkable grain lines. This also assists in easily being able to detect where to slice against the grain which makes it easier to chew.
This steak's claim to fame is being lean and intensely flavored. It's easy to cook for those just beginning to learn how to grill. Flank is also ideal for stir-frying and broiling. With more surface area available, this provides more flavor infusion opportunity when a steak marinade is applied.
INGREDIENTS
INSTRUCTIONS
This grilled flank steak is a dish that's a breeze to prepare and requires minimal grill time. That means it will be devoured faster than it was cooked! I like to accompany the steak with some pickled cucumbers and lime wedges to squeeze on top. It's a wonderful Asian-inspired low carb meal that I can assure you everyone will enjoy!
Flank steak has grown in popularity and it's no surprise why. This affordable cut of beef is located just below the loin, making it a thin and coarse steak with remarkable grain lines. This also assists in easily being able to detect where to slice against the grain which makes it easier to chew.
This steak's claim to fame is being lean and intensely flavored. It's easy to cook for those just beginning to learn how to grill. Flank is also ideal for stir-frying and broiling. With more surface area available, this provides more flavor infusion opportunity when a steak marinade is applied.
INGREDIENTS
- ½ cup soy sauce
- ¼ cup minced red onion
- ⅓ cup vegetable oil
- ¼ cup maple syrup
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- 1 tablespoon minced ginger
- 1 tablespoon chopped cilantro
- 1 teaspoon fish sauce
- 1 teaspoon sriracha
- 2 pounds flank steak
- ¼ teaspoon black pepper
- 1 tablespoon lime juice
- 1 lime, cut into 8 wedges
INSTRUCTIONS
- 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.
This grilled flank steak is a dish that's a breeze to prepare and requires minimal grill time. That means it will be devoured faster than it was cooked! I like to accompany the steak with some pickled cucumbers and lime wedges to squeeze on top. It's a wonderful Asian-inspired low carb meal that I can assure you everyone will enjoy!
