Asian Flank Steak
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 2 lbs beef flank steak
- 1⁄2 cup soy sauce
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup minced onion
- 1⁄4 cup packed brown sugar
- 2 tablespoons toasted sesame oil
- 1 tablespoon freshly grated gingerroot
- 1 tablespoon minced garlic
- 1 teaspoon red pepper flakes (optional)
directions
- Combine all ingredients except steak in a large ziploc bag, close, and squish together to combine the the ingredients.
- Add the steak to the bag and marinate in the refrigerator for 1 to 24 hours.
- Preheat grill to medium-high.
- Place steak on grill and throw away extra marinade.
- Grill until you reach your favorite level of doneness.
- Let steak stand 10 to 15 minutes so that juices will redistribute.
- Slice meat across the grain into very thin slices.
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Reviews
-
My husband and I were crazy for this recipe. I wasn't able to marinate the steak as long as I should have but it was still awesome. I held on to a little bit of the sauce to cook our veggies with. We had halved grape tomatoes, long slices of green pepper, carrot, broccoli, bean sprouts and sugar snap peas. We served all of that along with the steak over thin asian noodles. Oh, and we added some chili sauce. It was an easy meal and tasted wonderful.
-
I made this for OMAC when London broil (flank steak) cuts were on sale. The marinade was so easy to put together. I followed the directions but froze it to grill later when the weather was better. I defrosted it overnight and following the directions, grilled it to a perfect medium rare and let it sit for 10 minutes or so while I finished the side dishes. This cut of meat can be on the tough side but this marinade not only tenderized it, it also gave it nice flavor. We had a wonderful meal with balsamic rice, pea pods and the steak. You can be sure I'll be looking for flank steak to go on sale again!
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RECIPE SUBMITTED BY
Nancy G.
Chesapeake, VA
<p>Thank you to everyone who has tried one of my recipes and for all the great reviews.</p>
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