The Ultimate Flank Steak Marinade

from 37 votes

Preheat the grill (or grill pan!) for The Ultimate Flank Steak Marinade, a top-rated recipe great for all cuts of beef.

Sliced flank steak with the Ultimate Asian Flank Steak Marinade on white serving plate and lime wedges

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.

Flank steak in Asian marinade topped with minced garlic and ginger, and thinly sliced scallions

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 offered hints of the sweet and tangy flavors from the Asian-inspired blend. Serve with a wedge salad and cowboy butter sauce for the ultimate meal.

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.

Sliced Asian flank steak on white servings plate with lime wedges

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Main Course

The Ultimate Flank Steak Marinade

Preheat your grill (or grill pan!) for a top-rated recipe for The Ultimate Flank Steak Marinade.
Author: Kelly Senyei
4.90 from 37 votes
Sliced flank steak with the Ultimate Asian Flank Steak Marinade on white serving plate and lime wedges
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 4 servings


  • 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 cloves garlic, minced
  • 2 Tablespoons minced fresh ginger
  • 3 scallions, thinly sliced


  • gallon size sealable plastic bag


  • Place the plastic bag in a large bowl and then add the soy sauce, balsamic vinegar, oil and honey to the bag. Whisk in the 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 389kcal, Carbohydrates: 18g, Protein: 13g, Fat: 30g, Saturated Fat: 23g, Cholesterol: 33mg, Sodium: 566mg, Potassium: 265mg, Sugar: 15g, Vitamin C: 0.9mg, Calcium: 24mg, Iron: 1.4mg


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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4.90 from 37 votes (6 ratings without comment)

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Recipe Rating


  1. 5 stars
    This marinade recipe has become a family favourite for our grilled flank steaks. I’ve been using it for several years now, and it has a delicious blend of flavours that is always enjoyed at our family gatherings.

  2. I have similar marinade but toss in 1 Tablespoon of corn starch for extra tender meat. Can also use 1 teaspoon of baking soda. They both tenderize beef, chicken, & pork better than meat tenderizer! ❤️

  3. 4 stars
    Rather than balsamic vinegar, I subbed rice vinegar instead. Also, I went light on the low-sodium soy sauce (1.5 tablesoons) and used locally sourced bee honey. Otherwise, a very simple marinade.

  4. The flank steak I got from our butcher is 5.31 lbs. How would I adjust the cooking time? Or should I cut it in half before marinating?

    1. Hi Rita! It totally depends on the thickness of the steak with regards to cooking time, as well as your personal preference!

  5. 4 stars
    This is a very flavorful marinade for flank steak. I also use it for my beef tenderloin cut into chunks for skewering and grilling. Goes great with rice pilaf and peppers and onions grilled on the barbecue! Yum!

  6. Love this recipe. I often make the marinade and put it in a ziplock with the newly purchased flank steak and then freeze it until the day before I want to enjoy it. It marinates as it thaws and is less work on cooking day.

    1. 5 stars
      This is such an excellent way to make flank steak. You absolutely must marinate it because it’s too tough otherwise. This marinade is perfect.

      I marinated my steak for 24 hours & cooked it under the broiler to medium rare. I almost couldn’t stop eating it because it’s so delicious!!

      I highly recommend it!

      Kelly thanks for this recipe!

  7. 5 stars
    Easy and fast to make. I used a 1kg piece of a #6 shoulder roast. To emulate an old restaurant favorite the called hing Kong steak. That our family used to get and the four of us would just gobble up.
    You can’t find food like that in the middle east but I’m going to make the neighborhood drool tomorrow when I plop it on the charcoal grill for dinner.

  8. 5 stars
    Phenomenal marinade! I’ve used this recipe numerous times (I always marinate it overnight) and it’s a huge crowd pleaser!

  9. 5 stars
    amazing tasting, my entire family loved it. It’s going to become a staple in my household now! I did this with top round cuts, I recommend tenderizing the meat with a meat mallet . I added red pepper flakes, salt and pepper and more ginger and garlic and it made the difference.

    Wonderfully done, thank you so much!

  10. 5 stars
    The only thing I change is adding a good amount of chili flakes. This is the best steak marinade I’ve ever had. Also very good for venison.

  11. 5 stars
    This has quickly become my “go to” Asian marinade. Not just flank steak, but chicken, chicken wings, pork loin, whatever! I typically add some red pepper flakes to give it a little kick and a splash of sesame oil to give it a bit more “Asian” flair. I typically make some extra — a little heavy on honey, no vegetable oil, and withholding the scallions so they don’t wilt — to reduce to make a glaze which I brush on for serving, garnishing with scallions and sesame seeds. My sincere apologies to Kelly, but our kids call it “Dad’s Secret Marinade” when requesting that I grill something for dinner!

  12. 5 stars
    I made this recipe with skirt steak in the crock pot, cooked on low for 8 hours and it came out perfect, super tender and full of flavor!! LOVED IT! Paired it with homemade roasted garlic mashed potatoes and candy corn.

    Tonight I just made the marinade for a 2nd time to cook with chicken breast in the crock pot tomorrow – stay tuned for results :)

  13. 5 stars
    I boiled the marinade in the pan for a couple of minutes, strained it through a sieve and used it as gravy. Yummy. This one is a winner

    1. I boil the leftover marinade as well to make it safe to eat. It’s really good on vegetables or a baked potato. I have a marinade going right now for steaks this evening. I haven’t used ginger or green onion in the past, but will have to implement those in the future. I use balsamic, soy sauce, oil, worchestire, garlic, pepper, garlic, and honey. Usually add some Kinders steak seasoning to the steaks before grilling!

  14. 5 stars
    Love this marinade! It’s my go-to for marinating steak kabobs. I always take out some of the marinade (before putting in the beef) for an extra drizzle over the cooked kabobs! So yummy!! Thank you!

  15. This is soooooo good! I used skirt steak, coconut aminos instead of soy sauce, and rice vinegar instead of balsamic and broiled in the oven on skewers. Making it again now! Thank you for this recipe!!!

  16. 4 stars
    I’ve posted a question twice about if you thought Chinese black vinegar would be okay to use in place of balsamic but can’t seem to find my question or your response. If you could let me know if the black vinegar will be suitable to use it would be appreciated as I hope to make this steak dish for father’s day.
    Thank you

  17. I use some or all of the leftover marinade to stir fry some veggies in a skillet. I put a skillet on the grill and let the marinade reduce (as well as reach a safe temperature) and then throw in a bag of frozen stir fry veggies and / or some of my own chopped up veggies.

    Great recipe!

  18. 5 stars
    This was delicious. Used it to marinade beef stew meat to make skewers. Served with rice and a spicy string bean recipe, it was an excellent meal. Thank you for sharing, Kelly!

  19. 5 stars
    Delicious! My husband grilled the flank steak and we had it with white rice.

    Do you think I could make extra marinade to cook broccoli in?

  20. 5 stars
    Delicious ~ Our family & guests rate it 5 ⭐️ & in our top 5 favorites of all time! Thank you for this treasure

  21. Trying it tonight!! With the flank steak. Just haven’t decided whether to BBQ or cast iron pan on stovetop. Alan.

  22. I’m going to try this over the weekend. I’m sure it will be good as every single recipe I’ve tried of yours has been a hit!

    Our family hit marinade was tons of minced garlic, garlic powder, soy sauce, Open Pit bbq sauce, and crushed pineapple.

    1. Looking forward to hearing your results, Dave! And I’m so thrilled you’re enjoying Just a Taste :)

  23. The recipe has changed. I loved the original with honey, scallions and without brown sugar and lime. Could you please post it? Thank you!!!

  24. 5 stars
    I was putting together ingredients for a steak marinade (soy sauce, vinegar, garlic, ginger), but something was missing. I pulled this recipe up and saw HONEY on the list. PERFECT! It’s the perfect blend of sweet and tangy, as you put it :) I used a sirloin roast that I sliced up, and served over white rice. DELISH!!!

  25. Getting ready to put this on the grill. I used rice vinegar as I did not have balsamic. Will post again after dinner. Yum very excited!

  26. 5 stars
    This is the best recipe you’ll use for an Asian marinade!
    I often marinate 2 flanks overnight then use one and freeze the other just in case I need one quicker. My hairdresser was going on a camping trip and didn’t know what to take for meat. I quickly ran home, pulled one out of the freezer and gave it to her as a tip! Lol Best tip she ever got! She and her mother have been using this recipe now for 4 yrs!

  27. I don’t have any scallion, do you think it’s still ok?

    Also, tight on time. Have 3 hours max, not 10. Think it’s do-able?



  28. I used this marinade and made “asian inspired” fajitas. I substituted naan for tortillas and heated them on very low heat in a big skillet. You want them warm, but not crisp.

    For veggies I used:

    1 Vidalia or Hawaiian Sweet onion, halved and sliced in 1/4″ sections.
    3-4 carrots, julienned
    1 sweet pepper (red, yellow or green), julienned
    1/3 head of cabbage (any type will do) sliced in long strips

    Stir fry the veggies in a cast iron skillet with a tablespoon (adjust as needed) of olive oil, salt and pepper. Before veggies are done, add a couple tablespoons of the marinade to the veggies and let it reduce (takes 30-60 seconds depending on how hot your skillet is).

    Load the veggies and the beef on the naan, roll it like a burrito and experience a bite of heaven.

  29. Greets,
    Any issue with straining the residual marinade and making a reduction sauce for the meat? Sometimes it just doesn’t work out as imagined. Made your recipe before for a dinner party of 88, and there wasn’t so much as a scrap left.

    1. You can always double the marinade and then turn the leftover into a sauce by boiling it, then adding 1 tablespoon cornstarch mixed with 2 tablespoons water (the slurry) then returning it to a boil until it thickens.

  30. Hi Kelly, I want to make a marinate for sirloin steak for the bbq grill. This recipe looks delish and easy. Can I use it for Sirloin? If I marinate for 2 days, would the honey cause the meat to burn on the bbq grill (propane ). Thanks in advance!

    1. Hi Nancy – You can absolutely use this marinade for sirloin, marinate for 2 days and cook on your grill. Enjoy!

  31. Hi. My question is this, do you think I could add sake to this recipe to further enhance the flavor? Or would the sake hurt the recipe? Thank you!

    1. Hi Namei! I’ve never tried that so I’m not certain what the results would be. Let me now if you give it a shot!

  32. I substituted half the vegetable oil for coconut oil and lemme tell ya: yum. Stir fried some vegetables in coconut oil, mixed in the cooked steak last minute and topped with sesame seeds.

  33. I tripled this recipe for 12 people tonight. I substituted lemon juice for the balsamic and added the zest from a couple of oranges. Delicious and a huge crowd pleaser! This recipe is a keeper.

    1. Hi Kelly! You can follow the same marinating suggestions noted in the directions above – overnight, or for a minimum of 10 hours. I hope you enjoy the recipe!

  34. This is the best Asian marinade! Hands done. I’ve been cooking for many years but never found the perfect balanced marinade. This is it. I have made this over a dozen times now. Sometimes I marinate two flanks, make one for dinner and freeze the second for that night you forgot to get something ready. I even gave my hairdresser two I had marinated to take on a camping trip. Really. I had been telling her about it so I gave her them a nice tip! Her mother tried it and has now been making it ever since herself. Thx Kelly!

  35. i did not have scallion or the honey so i just used corn syrup and sugar im using top sirloin too 2 and half pounds but im going to marinade for 3 days can i cook this meat in a cast iron skillet its going to be used in beef pho noodle soup any recommendations would be nice cuz i just got done with it does not look like the oil is separating from the rest of the ingredients ?

  36. Hey Kelly:

    I have a pichnaia cut skirt top sirloin marinating as we speak. My local grocer only had white balsalmic vinegar. Question: is the acid (vinegar) in this recipe only for tenderizing, or for flavor? I tested the white balsalmic vinegar, and frankly, it just tasted like vinegar. I already added it to the marinade (with a Tsp of sesame oil and sriracha). Worried it might affect the flavor too much. Thoughts?

    1. That should be totally fine! It’s a small amount so it shouldn’t affect the flavor much and will still help with tenderization.

  37. Hi, I’m just learning to cook, so I hope this isn’t a silly question. Can you substitute olive oil for vegetable oil?

      1. Hi, if I wanted to make half the recipe would I just half all the ingredients? This was delicious by the way!

    1. Definitely! It just depends on how intense of a flavor you’d like. I’d start it at about 5 hours but you could likely go up to 12 hours.

  38. I was having a big BBQ today for Labor day and used this marinade on the steak and everyone loved it. I couldn’t find my ginger so I used an Asian spice mix in it. Will make again, and next time make sure I have the ginger. It was subtle and not overpowering.

  39. This looks delicious!
    I don’t have a grill or a grill pan… any recommendations for baking? Or maybe broiling?

  40. Hi! I have a similar recipe that I marinate for two days. Can you let the steak marinate that long with your recipe? Mine does not have balsamic vinegar in it. Cannot wait to try this! I feel like the balsamic vinegar will really take it to another level!

  41. I made this last night, and it was AMAZING! It so was so good, definitely a keeper. I added a 1 tbsp of sesame oil & sriracha each into the marinade. And, the marinade tastes awesome on its own, next time, I’m going to reserve 1/2 cup and use it as a dipping sauce or over rice. Thank you so much for sharing!

  42. Tried it, tested it. I wouldn’t change a thing. The flavours danced in my mouth and wished there were more. Fantastic job with this recipe. 5 stars and more!

  43. I am a foodie and I am always looking for wonderful recipes. Flank steak is my favourite cut of beef and I notice here in Toronto that cut is available only seasonally. (BBQ time). I bought some yesterday and it’s usually already marinated from the grocers. But not this time and I went hunting for a recipe. I can’t wait to try this recipe. I am sure it will fantastic and will follow exact ingredients. . Thank you so much for sharing it.

  44. This sounds great! I have the flank steak marinating as we speak! two questions, can I let it marinate for 2 days? and how long would I bake it in the oven? Or would I broil it? Whats the cooking time and temp? Thx in advance!

    1. Hi Michelle – Yes, 2 days is fine, and the baking time depends on exactly how thick the steak is and what temperature you want it to be (medium rare, medium, etc.).

  45. I follow the same basic recipe, but let the meat rest for an hour or so covered in a warm oven. Then you get a pan full of juices to make gravy with, and the meat is still tender and delicious.

  46. I’ve now made this recipe 3 times and have not had any complains. Delicious. I marinated it for 24hrs awesome. I like to grill the steak and toast the sesame seeds. Great recipe.

    1. Hi Marcia – I prefer a good sear on my steaks, so I always cook them atop the stove (or on a grill). I’ve never tried this recipe in a slow cooker so I can’t say with certainty how it’d turn out.

    1. Hi Nancy – it depends on how hungry your guests are, but one 2-pound flank steak is easily enough for 4 to 6 people.

  47. This is definitely a family favorite that even my picky 6 year old asks for weekly. I replaced garlic and ginger with the powders for my kids sake. It is still so delicious.

  48. Just made this tonight. Only had time to let the steak for tonight marinate for about an hour, but still delicious. The marinade smelled amazing, and I can’t wait to cook the other half of the steak, which will get a proper chance to acquaint itself with the marinade. I made this with a couscous/avocado/scallion/cannellini bean/lime juice salad – fantastic together.

  49. Recipe sounds really yummy! Is there such a thing as over marinating? I was thinking of making the marinade on a tues night to bbq on Friday for dinner since I wont be home to marinate the night before. Would that be too long?

  50. The beef looks wonderful and the recipe is so easy to follow.
    Just wandering, is it possible to bake the beef in the oven?

  51. Would it make a difference if I sliced the steak before the marinade vs after cooking? Meaning I’d marinate slices vs an entire steak.

    I very very rarely cook beef so not sure if it means anything one way or another.

    1. Hello! I would not recommend slicing the steak and then marinating it, as it’ll be very difficult to cook the sliced steak to your desired degree of doneness without overcooking it. It’ll also make it more tough in texture. Hope this helps!

  52. I don’t have balsamic vinegar.. is there an option just as good that I can replace it with? Can I substitute apple cider vinegar for it?

  53. I use this marinade every time I make flank steak with or without the vinegar is still good, either balsamic or red wine. Time saving tip: buy 2 flank steaks and prepare 2 separate marinades, 2 bags, marinade each overnight, grill one and freeze one. Pull the second out of the freezer a day before you need it!

    1. So glad you’re enjoying the recipe, Christy! Love this tip for doubling the recipe!

  54. I’m going to a “marinade cook off” and I have to use a ribeye steak.
    I love this recipe! Do you think I can use it with a different cut of meat?

  55. Hi, I get your feeds on Facebook and this sounds great to use for naking beef jerky. The Hub is always using bottled teriyaki sauce but he’s unsually not happy with the outcome. I’m gojng to convince him to try this. Thank you!

    1. Hi Deb! Thanks so much for stopping by Just a Taste! I’m so glad you’re going to try the recipe, as it’s one of my all-time favorites. Enjoy!

  56. 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!

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

  58. 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. :)

  59. 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!

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

  61. 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!

  62. 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.

  63. 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

  64. 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.

  65. 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!!!!!

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

  67. 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!

  68. 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.

  69. 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!

  70. 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!

  71. 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.

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

  73. 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!

  74. 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!

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

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

  77. 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!

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

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

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

  81. 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!

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

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

  84. 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

  85. 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!)

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