Asian-Marinated Grilled Flank Steak

Asian-Marinated Grilled Flank Steak
Drizzled with Miso Glaze from Miso-Ginger Grilled Eggplant

One of the main things I was excited about when we moved out of the city was being able to grill. Clearly I love to cook, but since NYC + outdoor space = $$$, it wasn’t until we moved to Beacon that trying to cook outside was even possible.

That’s why I can’t believe it’s already June and we’re just now grilling for the first time this summer.  Silly Cliftons!

We’re making up for it though with an all-grilled dinner (this delicious steak as well as Miso-Ginger Grilled Eggplant.) Yum.

In this case, I used a flat-iron steak (known as butlers’ steak in the UK) but flank steak is easier to find and either works well. Just make sure not to overcook it, let it rest after grilling and most importantly of all, slice it thinly against the grain.

Cutting against the grain:
  • If you look closely at the meat (especially visible in cuts like flat-iron, flank and skirt), you’ll see little lines running across it. That’s the grain. Hold your knife crosswise to the grain and cut thin slices.
  • If you cut WITH the grain: tough and stringy.
  • If you cut AGAINST the grain: like buttah.
Asian-Marinated Grilled Flank Steak
These gorgeous flowers came from our friends Larry and Catherine’s garden … eyes front, soldier.

I think this has to be my all-time favorite marinade. Seriously, I use it all the time with chicken, tofu, even salmon. It’s definitely still worth it even if you only marinate for half an hour, but it’s so much better if you let it go overnight.

It’s delicious served with steamed rice and kim chee but try the leftovers in a sandwich or as a taco.

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Asian-Marinated Grilled Flank Steak

Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 4 -6


  • 1 flat iron or flank steak 1 1/2 - 2 lbs
  • 1/2 cup soy sauce
  • 1/4 cup grape seed or vegetable oil plus more for brushing
  • 1/4 cup mirin
  • 2 tablespoons honey or brown sugar
  • 4 large garlic cloves grated
  • 3-4 scallions sliced thin (plus more for garnish, if desired)
  • 1 tablespoon sesame oil
  • 1 teaspoon sriracha or other chili garlic paste
  • Sesame seeds for garnish


  • Mix all the ingredients except the steak together and pour in to a ziplock bag. Add the steak, seal the bag and marinate for at least 30 minutes (at room temperature), though overnight (in the refrigerator) is best. If refrigerated, take steak out at least 30 minutes before grilling.
  • Preheat a grill or grill pan over high heat. Remove the meat from the marinade and dry steak with a paper towel. Discard the marinade. Brush steak lightly with a little oil to prevent sticking. Grill the steak to desired doneness, about 4-5 minutes per side for medium-rare (125 degrees F). Transfer meat to carving board, let rest for at least 10 minutes and slice thinly against grain.
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