The Ultimate Asian Flank Steak Marinade

The Ultimate Asian Flank Steak Marinade

It’s hard to beat the classic combination of soy sauce and honey when it comes to steak marinades. But toss in garlic, ginger, scallions and a splash of balsamic vinegar (my secret ingredient), and you’ve just whisked together the best-ever bath for your favorite cuts of beef.

This marinade was legendary in my house growing up. And I have vivid memories of my mom prepping the marinade a day in advance so that the flank steak could go for an overnight soak before being grilled over an open flame. The result was a perfectly seared steak with a caramelized crust (shout-out to the honey) and a tender center that offerred hints of the sweet and tangy flavors from the Asian-inspired blend.

A quick tip for marinades: Make the most of sealable plastic bags to minimize cleanup and provide easy opportunities to swish the ingredients around the food item so it gets an even coating on all sides.

The Ultimate Asian Flank Steak Marinade

The Ultimate Asian Flank Steak Marinade

The Ultimate Asian Flank Steak Marinade

The Ultimate Asian Flank Steak Marinade

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The Ultimate Asian Flank Steak Marinade

Ingredients:

1 ( 1 1/2- to 2-pound) flank steak
1/4 cup low sodium soy sauce
1/4 cup balsamic vinegar
1/2 cup vegetable oil
3 Tablespoons honey
4 garlic cloves, minced
2 Tablespoons minced fresh ginger
3 scallions, thinly sliced

Equipment: gallon size sealable plastic bag

Directions:

Place the plastic bag in a large bowl and then add the soy sauce, balsamic vinegar and oil to the bag. Whisk in the honey, garlic, ginger and scallions. Add the steak to the bag, flipping it to coat it in the marinade, and then seal the plastic bag.

Place the steak in the fridge and marinate it overnight, or for a minimum of 10 hours.

When ready to cook, remove the steak from the fridge and preheat your cooking surface (grill or stovetop grill pan). Remove the steak from the marinade, discard the leftover liquid, and sear the steak on each side until it's cooked to your desired degree of doneness. Let the steak rest for 5 minutes and then slice it against the grain and serve.

Recipe by Kelly Senyei of Just a Taste.

 

 

      

73 Responses to “The Ultimate Asian Flank Steak Marinade”

  1. #
    1
    Tieghan — June 26, 2013 at 6:08 am

    Asian steak is one best marinades/sauces for steak! I love the sesame seeds and the all the ingredients in the marinade. So good!

  2. #
    2
    Kathryn — June 26, 2013 at 7:01 am

    Such great flavours – this sounds really delicious.

  3. #
    3
    DessertForTwo — June 26, 2013 at 8:30 am

    I make a similar flank steak marinade with pineapple juice and soy. SO good. I’d love to try your version!

    PS The photo of the marinade in the plastic bag is really drawing me in this morning. Stunning! (You make plastic bags look stunning!)

    • Kelly Senyei replied: — June 26th, 2013 @ 12:30 pm

      Haha! Thanks so much :)

  4. #
    4
    Stacy | Wicked Good Kitchen — June 26, 2013 at 8:58 am

    YUM! Just gorgeous, Kelly! You had me at “the best-ever bath for your favorite cuts of beef”! Cannot wait to make your version of marinade for Flank Steak on the grill! xo

  5. #
    5
    Julie Deily — June 26, 2013 at 9:12 am

    Soy sauce is one amazing condiment. I use it to saute mushrooms with! This looks awesome, will definitely be trying this soon!!

  6. #
    6
    Brianna — June 26, 2013 at 9:53 am

    My husband and I eat Asian style meals once a week–with grill season finally here, this is going on the list!

  7. #
    7
    Meagan @ A Zesty Bite — June 26, 2013 at 10:04 am

    I love a good marinated steak. This one look amazing.

  8. #
    8
    Georgia @ The Comfort of Cooking — June 26, 2013 at 10:45 am

    I LOVE flank steak and your marinade sounds perfect! I make a very similar one, except with red wine vinegar. I should try adding ginger next time!

  9. #
    9
    marcie@flavorthemoments — June 26, 2013 at 11:45 am

    I love these flavors, and I can just taste it from looking at your photos. It looks just delicious!

  10. #
    10
    Colette @ JFF! — June 26, 2013 at 11:45 am

    Looks delicious!

  11. #
    11
    steph@stephsbitebybite — June 26, 2013 at 11:56 am

    This has me drooling!

  12. #
    12
    Dave @ Fit Chef Chicago — June 26, 2013 at 12:04 pm

    I love Asian flavors especially with steak – especially on the grill. I can’t wait to try this!

  13. #
    13
    Cate @ Chez CateyLou — June 26, 2013 at 1:18 pm

    Oooh I am absolutely trying this marinade! Flank steak was one of our favorite meals growing up. Your version sounds fantastic!

  14. #
    14
    ashley - baker by nature — June 26, 2013 at 3:17 pm

    In love with this! I could eat it every-single-night!!!

  15. #
    15
    Anne ~ Uni Homemaker — June 26, 2013 at 8:12 pm

    That looks insanely good! Will have to put this on my to-make list. Delicious!

  16. #
    16
    Julie @ Table for Two — June 26, 2013 at 10:26 pm

    This looks so wonderful!! Can’t wait to try it!!

  17. #
    17
    Paula @ Vintage Kitchen Notes — June 27, 2013 at 6:25 am

    Just my kind of marinade! I agree about the balsamic vinegar, and I want to try adding honey, which is something I don´t use much with red meats. Can´t beat plastic bags for marinating!

  18. #
    18
    Krista @ joyfulhealthyeats — June 27, 2013 at 11:09 am

    WOW! This looks absolutely amazing… like want it right now! Pinning now and making later. Thanks for a great recipe! :)

    • Kelly Senyei replied: — June 27th, 2013 @ 6:01 pm

      You are so welcome, Krista! Enjoy!

  19. #
    19
    Cassie | Bake Your Day — June 27, 2013 at 6:12 pm

    I use these flavors all the time…I can imagine they are the most amazing marinade!

  20. #
    20
    Pamela @ Brooklyn Farm Girl — June 27, 2013 at 7:05 pm

    Oh my, look at this steak. I definitely need to try this out and plan it for dinner next week. I can only imagine how much flavor this is giving.. mmmmm!

  21. #
    21
    Shelley @ Two Healthy Kitchens — June 28, 2013 at 9:31 am

    Gorgeous! I have two or three similar marinades in rotation, but none of them involve balsamic – brilliant! Can’t wait to try it! Enjoy San Diego!

  22. #
    22
    Yvonne @ bitter baker — June 28, 2013 at 1:09 pm

    I totally agree, it IS hard to beat that combination of soy sauce and honey… This looks delicious, so juicy!

  23. #
    23
    Heather Allen — June 29, 2013 at 4:11 pm

    This looked so amazing when I saw a pick last month. I have been waiting for the recipe. I substituted GF soy. It’s in the fridge and going on the grill in a couple hours. Thanks very excited to try it.

    • Kelly Senyei replied: — June 30th, 2013 @ 10:59 am

      Enjoy every bite, Heather!

  24. #
    24
    Megan S — June 29, 2013 at 8:32 pm

    So glad I found this recipe! It smells and tastes incredible when you make it. I am using the marinade for company tomorrow. I added a tiny bit of Sriracha to kick it up a notch. Can’t wait to grill!

    • Kelly Senyei replied: — June 30th, 2013 @ 11:00 am

      Love that spicy addition, Megan! So glad you are enjoying the recipe!

  25. #
    25
    Heather Allen — June 30, 2013 at 12:01 pm

    It was AMAZING btw. I had to add a pinch of kosher salt and ground black pepper at the end. I think the low sodium GF soy just doesn’t have as much salt as regular. My husband wants me to make it for his parents when they come to visit in a couple weeks. He really, really liked it.
    Thanks again- everyone should try this!

  26. #
    26
    Melissa — June 30, 2013 at 9:19 pm

    Made this for dinner tonight, along with some sauted summer squash and salad. It was AMAZING!

  27. #
    27
    Stephanie @ Eat. Drink. Love. — July 2, 2013 at 12:07 am

    I love how easy this marinade is! It sounds so flavorful!

  28. #
    28
    Meghan — July 3, 2013 at 2:20 pm

    Sounds and looks awesome, Kelly! Can’t wait to give it a try!

  29. #
    29
    BusyWorkingMama — July 7, 2013 at 9:49 am

    Wow – looks fabulous! I think flank steak is one of my favorite cuts of beef.

  30. #
    30
    Jessica — July 7, 2013 at 1:34 pm

    I’m continually amazed at how much awesome people pack into flank steak nowadays. My dad cooked it constantly when I was growing up, but pretty much limited it to a few not-all-that-exciting spice rubs. I rarely cook meat at home, but I’ll have to give this a try the next time I feel like starting up the grill.

  31. #
    31
    Lawrence Jolley — July 11, 2013 at 2:07 pm

    Tried this and it was AMAZING!!! I added waaay more garlic but that’s just because I love garlic. Was the perfect combination of sweet, salty, and sour and the garlic and ginger really gave it a fantastic twist. One of my favourites to store away in the recipe book. It’s a really easy way to make any cut of beef taste amazing, and I’m a student so cost is a factor and this made some wonderful cheap meals!

  32. #
    32
    Linda — July 14, 2013 at 6:15 pm

    I followed this recipe exaclty, The meat had no flavor. Ugh… Will not use again, wasted a $20.00 flank steak.

    • Kelly Senyei replied: — July 14th, 2013 @ 6:30 pm

      Hi Linda. Thanks for your comment. How long did you marinate the steak for?

  33. #
    33
    Lusea — July 19, 2013 at 1:49 pm

    Kelly, Would this also be good to marinate chicken? This looks great. Thanks.

    • Kelly Senyei replied: — July 19th, 2013 @ 1:51 pm

      Absolutely, Lusea! it’s be fantastic on chicken. Enjoy!

  34. #
    34
    Denise — July 20, 2013 at 11:17 am

    This sounds so good – I cant wait to try it. What would you serve with it?

  35. #
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    Jane — July 29, 2013 at 6:28 pm

    Made this tonight as a stir fry and it was absolutely delicious!!!! Cut steak ahead of time and then put it in the marinade overnight. Stir fried meat, carrots, broccoli, and water chestnuts. Served over brown rice. Absolutely delicious!!!!!

  36. #
    36
    Alice — August 4, 2013 at 7:34 pm

    Would this still work if I broiled it or seared it in a regular pan? I don’t have a grill pan or a grill.

    • Kelly Senyei replied: — August 4th, 2013 @ 7:36 pm

      Definitely! You can cook the steak whatever way you prefer. Enjoy!

  37. #
    37
    Carole — August 22, 2013 at 3:33 pm

    I use this too for bite sized chunks to make into kabobs!!! fabulous I never thought of adding balsamic but you can bet I will next time- we do Top round steak and call it family steak- YUMMO

  38. #
    38
    Emily — October 17, 2013 at 8:11 pm

    This is the first time I have ever felt compelled to comment on any sort of recipe that I attempted and liked. I made this marinade yesterday in a zip lock bag and placed a frozen piece of flank steak I wanted to clear out of the freezer in it. I knew I needed something with a lot of flavor as I’m not a huge fan of freezing anything and typically eat very fresh meats. Anyways, I became ill yesterday and skipped dinner leaving this steak for tonight and WOW. The boyfriend will not stop talking about how great dinner was and I could agree more. This will definitely be used again sometime soon- even the vegetables I placed in the baking dish with the meat were to die for! Needles to say there are no leftovers tonight.

    • Kelly Senyei replied: — October 17th, 2013 @ 11:54 pm

      Wow! Thank you so much for the incredibly kind words, Emily! I’m so glad you enjoyed my recipe!

  39. #
    39
    Jen — October 18, 2013 at 10:40 pm

    OMG!!!! WOW!!!! Made this tonight no it tasted amazing!!! Really great flavor! Thanks!

  40. #
    40
    Jen — October 18, 2013 at 10:43 pm

    Errr- excuse the typo above :). I meant AND it tasted amazing. Really, it did :)

  41. #
    41
    BBQ Sebastopol — December 11, 2013 at 5:58 pm

    Wow! I am going to have to try this! The soy sauce/honey mix sounds amazing!

  42. #
    42
    Tiffany — December 16, 2013 at 7:25 pm

    I just made this an hour ago and it was absolutely delicious! I made a few changes, though. I cut the steak into slices and left the slices to marinate for a day in the fridge. I grilled it and cooked the rest of the marinade for dipping. Thanks for posting this recipe!

    • Kelly Senyei replied: — December 16th, 2013 @ 9:13 pm

      Awesome! So glad you enjoyed the recipe, Tiffany!

  43. #
    43
    kelly — December 17, 2013 at 1:42 pm

    I added a twist by including three small tangerines and let set 24 hours. The taste was awesome. Thanks for getting me started.

    • Kelly Senyei replied: — December 17th, 2013 @ 1:50 pm

      Love the addition of the fresh tangerines, Kelly! So glad you enjoyed the recipe!

  44. #
    44
    Heather — January 3, 2014 at 1:40 pm

    Would love to try this steak and have tons of greens on hand. Could extra marinade be prepared to use as a dressing for the salad? Or any suggestions on dressing to make that would compliment the steak? Thanks!

  45. #
    45
    Kim — January 10, 2014 at 1:14 pm

    I made this last night and it is by far the best marinade I’ve used. I think it was the balsamic. I only marinated for 4 hours on a fairly thicker cut of flank steak. Yummo. So glad I found your site. :)

    • Kelly Senyei replied: — January 10th, 2014 @ 6:03 pm

      Awesome! So glad you enjoyed the recipe, Kim!

  46. #
    46
    Kimberly — January 18, 2014 at 2:19 pm

    The flavors were delicious, and I only marinated the meat for 1 1/2 hours. Definitely will repeat this recipe!

    • Kelly Senyei replied: — January 18th, 2014 @ 2:59 pm

      So glad you enjoyed the recipe, Kimberly!

  47. #
    47
    Dan — January 26, 2014 at 5:43 pm

    Added cilantro. Lemon slices rice wine vinaiger no balsamic. And teaspoon. 5 spice. 24 hour soak.

  48. #
    48
    cheryl smith — February 9, 2014 at 9:20 pm

    I made this and my husband loved it. I didn’t have the vinegar so I used lemon juice

    • Kelly Senyei replied: — February 10th, 2014 @ 10:51 pm

      Awesome! So glad you enjoyed it!

  49. #
    49
    Janie at The Perennial Style — February 26, 2014 at 12:38 am

    This looks delicious! I love how you post each step so it is easier to follow along in the cooking process. I can’t wait to try this! Thank you for sharing!

    • Kelly Senyei replied: — February 26th, 2014 @ 1:22 am

      Thanks so much, Janie! Hope you enjoy the recipe!

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