When you’ve got a bunch of dudes to feed that are all big fans of meat, you’re always looking for fun and delicious ways to keep their tummies full and taste buds happy.
This Asian Flank Steak does all of the above.
I love how easy it is to whip together a homemade marinade. And I love how flank steak takes in and holds the marinade flavor. And I love that when you freeze the meat in the marinade, it marinates as it thaws before cooking. And that’s what makes this a winner – the extra long marinade time makes for a delicious piece of steak!
Just grill to your liking out on the grill, or on the stovetop griddle.
Sprinkle with a few toasted sesame seeds before serving and AAAAHHHHH……
Asian Flank Steak
- 1 1/2 lb flank steak
- 1/2 cup canola oil
- 1/4 cup soy sauce (use gluten free soy sauce for GF meal)
- 1/4 cup rice wine vinegar
- 2 Tbsp honey
- 2 Tbsp minced onion
- 1 tsp minced garlic
- 1 tsp ground ginger
- Salt and pepper, to taste
- Sesame seeds, for garnish
- 1 cup brown rice, as side dish
- Fresh veggies or salad, for side dish
- In a large mixing bowl, whisk together the canola oil, soy sauce, rice wine vinegar, honey, minced onion, minced garlic, ground ginger and a few pinches of salt and pepper.
- Place the flank steak in baking dish and pour most of the marinade over the top. Reserve a little for cooking.
- Cover with plastic wrap and marinate in the fridge overnight, ideally.
- Cook the rice, as directed.
- Heat a large skillet or grill pan on the stovetop, then sear both sides of the flank steak for 30 seconds each side. Pour a little of the reserved marinade on top, then flip and pour a little more over the other side. Sear-saute for 1 to 2 more minutes per side, until cooked to your liking.
- Let rest for a few minutes, then slice against the grain and garnish with sesame seeds.
- Prepare the fresh veggies or salad.
- Serve Asian Flank Steak with rice and salad or veggies.