Asian Flank Steak Marinade

Flank steak, with its rich flavor and tender texture, is a grill master’s dream canvas. However, if you really want to take this beefy cut to a new level than combine it with a marinade. This post is all about Asian Flank Steak Marinade – soy sauce, oyster sauce, sweet chili sauce, Worcestershire sauce, star anise powder, and ginger – to craft a marinade that not only infuses the meat with depth but also makes every bite an unforgettable taste.

Crafting the Perfect Asian Flank Steak Marinade

1. Soy Sauce: With its umami-rich profile, soy sauce forms the backbone of our marinade. It adds depth of flavor, enhances the meat’s natural juices, and tenderizes the steak, ensuring each slice is succulent and bursting with savory goodness.
2. Oyster Sauce: Known for its sweet-salty balance, oyster sauce brings complexity to the marinade. It adds depth and a hint of brininess, complementing the richness of the flank steak while infusing it with a luscious, caramelized finish upon grilling.
3. Sweet Chili Sauce: Adding a touch of sweetness and a subtle kick of heat, sweet chili sauce balances the savory notes of soy and oyster sauces.
4. Worcestershire Sauce: A staple in marinades, Worcestershire sauce contributes a tangy, slightly piquant flavor profile. Its acidity helps to tenderize the meat while imparting a depth of flavor that works well with the other ingredients, resulting in a well-rounded taste sensation.
5. Star Anise Powder: This exotic spice lends a unique aroma and flavor to the marinade, with subtle hints of licorice and warmth. Ground star anise adds complexity to the profile, elevating the marinade.
6. Ginger: Ginger adds a zesty, aromatic note to the marinade, cutting through the richness of the other ingredients with its bright, pungent flavor.
7. Olive Oil: Helps distribute the flavors evenly throughout the flank steak.
8. Fish Oil: Adds a deep richness to the marinade, but use it sparingly because too much can ruin the beef taste. Also, make sure none of your guests are allergic to fish before putting this in the marinade.

Asian Flank Steak Marinade

Does the marinade need salt?

This recipe has a lot of sodium from the soy sauce and the oyster sauce. Additional salt during the marinization process or adding salt after the flank steak is grilled is not necessary. The meat will be over salted if more is added.

How to Grill Flank Steak:

Prepare the marinade by whisking together all the ingredients in a bowl until thoroughly combined. Next, place the flank steak in a shallow dish or resealable plastic bag, and pour the marinade over the meat, ensuring it’s fully coated. Refrigerate the steak for a minimum of 2 hours, or better yet, at least 6 hours allowing the flavors to infuse deeply into the meat.

When you’re ready to grill, preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Remove the steak from the marinade, discarding any excess, and let it come to room temperature for about 30 minutes. This step ensures even cooking and a beautifully charred exterior.

Flank Steak with meat thermometer

Now, it’s time to grill the flank steak to perfection. Cook it for 4-6 minutes per side, or until it reaches your preferred level of doneness. For a perfect medium-rare, aim for an internal temperature of 130-135°F (54-57°C). With a meat thermometer check the internal temp of the flank steak. Keep in mind, according to the U.S. Department of Agriculture, the safe temp to consume beef is 145 degrees F.

Once grilled to your liking, with a good pair of tongs, remove the steak from the grill and allow it to rest for 5-10 minutes. This crucial step ensures that the juices redistribute evenly throughout the meat, resulting in a tender and juicy finish. Finally and most important with tender flank steak, with a good carving knife slice the steak thinly against the grain to maximize tenderness and serve up a dish that’s sure to impress.

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07/12/2024 01:38 pm GMT

Benefits of Marinating Flank Steak:

1. Tenderization: The acids in the marinade help break down tough muscle fibers in the flank steak, resulting in a more tender cut of beef.
2. Flavor Infusion: The marination process allows the meat to absorb the flavors of the marinade, resulting in a depth of flavor that comes thru with every bite.
3. Customization: Marinades offer endless possibilities for flavor experimentation. Don’t be afraid to try different flavors with flank steak.
4. Moisture Retention: The marinade creates a barrier that helps seal in moisture during grilling, preventing the steak from drying out and ensuring a juicy cut of beef.
5. Versatility: Marinated flank steak can be enjoyed in various dishes, from classic steak dinners to salads, sandwiches and tacos.

Sliced Flank Steak plated

So there you go. An easy grilled meal that’s perfect as a summer weekend meal or in a parking lot on gameday. This Asian Flank Steak marinade will bring in the compliments from friends and family.

Print Recipe

Asian Flank Steak Marinade

By Drew – Serves: 3

Prep Time: 6 hours – Cooking Time: 10 minutes

Discover the ultimate Asian Flank Steak Marinade recipe for mouthwatering meals! This easy-to-make marinade combines authentic Asian flavors to enhance the beefy flavor of grilled Flank Steak.

Ingredients

• 1 Flank Steak
• 1/8 cup of soy sauce
• 1/8 cup of oyster sauce
• 1/8 cup of sweet chili sauce
• 1/8 cup of fish sauce
• 1/8 cup of Worchester sauce
• 1/8 cup olive oil
• 2 tablespoons of fish sauce
• 1 teaspoon of anise powder
• 1 teaspoon of ground ginger

Instructions

1

Place all ingredients accept the flank steak in a bowl and whisk together.

2

Place the marinade and steak in a zip lock bag, seal it, and place in the fridge for 6 hours.

3

Remove the steak from the bag and let sit for a 1/2 hour to bring up to room temp.

4

Lightly oil the grill grates and pre heat the gas grill to 375 F.

5

Let the excess marinade drip off the flank steak and place over direct heat.

6

Grill for 4 to 6 minutes per side. Flip the flank steak after the first 5 minutes and then grill until it reaches an internal temp of 135 degrees Fahrenheit.

7

Remove from the grill and let sit for at least a few minutes.

8

With a carving knife, slice the flank steak against the grain,

9

Serve.

Notes

Start with a clean grill. Slice the meat across the grain.