Juicy Grilled Asian Marinated Flank Steak: Your Ultimate Flavor-Packed Dinner Guide
Prepare to elevate your weeknight dinner or impress your guests with this incredible **Grilled Asian Marinated Flank Steak**. This recipe perfectly captures the vibrant and aromatic essence of Asian-inspired cuisine, combining a masterful blend of savory, sweet, tangy, and a touch of unique spice. Every bite of this succulent flank steak is bursting with a carefully balanced marinade featuring rich soy sauce, bright seasoned rice wine vinegar, nutty toasted sesame oil, fresh scallions, a hint of sugar, and the distinctive floral and numbing notes of Sichuan peppercorns. It’s more than just a meal; it’s a flavor experience that will quickly become a cherished favorite in your culinary repertoire.
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The Essential Ingredients for an Unforgettable Asian Marinade
The magic of this Asian Marinated Flank Steak lies in its incredible marinade. Each ingredient plays a crucial role in creating a complex flavor profile that tenderizes the meat and infuses it with irresistible taste. Gathering these fresh components is the first step towards a truly exceptional meal:
- Low Sodium Soy Sauce: Forms the savory, umami-rich base of the marinade. Using low sodium allows you to control the overall saltiness.
- Seasoned Rice Wine Vinegar: Adds a delicate tang and sweetness, balancing the richness of the soy sauce.
- Toasted Sesame Oil: Provides a deep, nutty aroma and flavor characteristic of Asian cuisine. Always use toasted for that extra depth!
- Neutral or Garlic-Infused Oil: Helps distribute the fat-soluble flavors and contributes to a beautiful sear. Garlic-infused oil adds an extra layer of aromatic complexity.
- Sichuan Peppercorns: The star spice, offering a unique “mala” (numbing and aromatic) sensation.
- Fresh Garlic Cloves: Roughly chopped, fresh garlic provides pungent, aromatic depth that permeates the meat.
- Ginger Powder: A hint of ginger powder adds warmth and a subtle spice, complementing the garlic and other Asian flavors.
- White Sugar: Not just for sweetness, sugar helps with caramelization on the grill, creating those beautiful charred edges and a richer flavor.
- Kosher Salt: Enhances all the other flavors and aids in the tenderizing process.
- Scallions: Fresh, roughly chopped scallions add a mild oniony flavor and aromatic freshness to the marinade.
- Flank Steak: The star of the dish, this lean cut of beef benefits immensely from a long marinade.
What Makes Sichuan Peppercorns So Special?
Sichuan peppercorns are not true peppercorns, but rather the dried husks of berries from a type of prickly ash shrub native to China’s Sichuan province. They are an indispensable ingredient in authentic Sichuan cuisine, known for creating the famous “mala” sensation – a unique combination of numbing and subtly spicy. Unlike chili peppers which bring pure heat, Sichuan peppercorns produce a tingling, buzzing, and slightly citrusy feeling on the tongue, followed by a floral aroma. This distinct characteristic truly sets them apart and is key to the complexity of this grilled flank steak marinade.
In dishes like the addictive Sichuan Liang Mian or Sichuan cold noodles, these peppercorns are celebrated for their ability to add a multi-dimensional flavor experience. Their fruity and floral notes, often described as having hints of lemon or lavender, perfectly complement the savory soy, tangy vinegar, and rich sesame oil in this marinade. They don’t just add a flavor; they create a sensation that elevates the entire dish. You can typically find them in Asian markets or the international aisle of larger grocery stores. Store them in an airtight container away from light to preserve their potency.
Flank Steak vs. Skirt Steak: Choosing the Best Cut for Grilling
Flank steak and skirt steak are both popular, lean cuts of beef often recommended interchangeably for grilling and marinades. However, understanding their differences can help you achieve the best results for your dish. Both come from the muscular underside of the steer or cow, which means they are flavorful but can be tough if not prepared correctly. Their muscle fibers are long and prominent, requiring careful slicing against the grain to ensure tenderness.
Flank Steak: This cut is wide, flat, and relatively thin, typically weighing around 1.5 to 2 pounds. It has a very pronounced grain running lengthwise. Because it’s a leaner, tougher cut, flank steak greatly benefits from a long marinating time, like the 6-8 hours recommended in this recipe. The acid and enzymes in the marinade break down the muscle fibers, resulting in a more tender and flavorful steak. It’s excellent for slicing and serving as a main course or in stir-fries, tacos, and salads.
Skirt Steak: Skirt steak is even thinner and longer than flank steak, with a more open, coarse grain. There are two types: inside skirt steak (narrower, tougher) and outside skirt steak (wider, more tender, often preferred by restaurants). Skirt steak also benefits from marinating but, due to its thinner profile, requires less time – often just 30 minutes to an hour is sufficient to impart flavor without making it mushy. It’s famously used for fajitas and is excellent for quick searing.
For this specific Asian marinated recipe, we highly recommend **flank steak**. Its thickness allows it to absorb the robust flavors of the marinade over a longer period, and it holds up beautifully to grilling. It slices perfectly for an elegant presentation, making it ideal for a weeknight dinner or for entertaining guests. If you opt for skirt steak, reduce the marinating time to about 1-2 hours to prevent it from becoming overly tenderized or mushy.
How to Marinate Flank Steak for Maximum Flavor and Tenderness
Marinating is the cornerstone of this recipe, transforming a lean cut of beef into a remarkably tender and flavorful experience. Follow these steps for the best results:
First, prepare your Asian marinade by combining all the liquid and aromatic ingredients in a small bowl. Whisk together the low sodium soy sauce, seasoned rice wine vinegar, toasted sesame oil, neutral or garlic-infused oil, Sichuan peppercorns, fresh chopped garlic cloves, ginger powder, white sugar, and kosher salt. Ensure the sugar and salt are fully dissolved, and the ingredients are well integrated.
Next, gently score the top of the flank steak. This is an optional but highly recommended step. Using a sharp knife, make shallow, diagonal cuts across the grain, approximately 1/8 to 1/4 inch deep, in a crosshatch pattern. These scores create more surface area, allowing the marinade to penetrate deeper into the muscle fibers, resulting in better flavor absorption and aiding in tenderization. It also helps the steak cook more evenly and contributes to that desirable caramelization on the grill.
Once scored, place the flank steak in a shallow dish or a large, sealable plastic bag. Add the roughly chopped scallions over the steak, then pour the prepared Asian marinade over everything, ensuring the steak is fully coated. Cover the dish tightly with plastic wrap or seal the bag, removing as much air as possible. Place the covered flank steak in the refrigerator and allow it to marinate for a minimum of 6 hours, or ideally 8 hours, for maximum flavor and tenderness. For even marination, flip the steak midway through the process.
When the marinating time is complete, remove the flank steak from the marinade. Discard the leftover marinade liquid; it’s crucial for food safety not to reuse it after raw meat has been in contact. Before grilling, allow the marinated steak to rest at room temperature for about 30 minutes. This brings the meat closer to an even temperature, promoting more uniform cooking on the grill.
Your steak is now perfectly prepped and ready for the grill!
Grilling Your Asian Marinated Flank Steak to Perfection
Grilling flank steak requires attention to detail to achieve that desired tender texture and beautiful char. Follow these guidelines for a perfectly cooked steak:
First, pre-heat your grill to medium-high heat. For a gas grill, this means setting burners to achieve a temperature around 400-450°F (200-230°C). For a charcoal grill, create a two-zone fire with a hot side for searing and a cooler side for finishing, if needed. Ensure the grill grates are clean and lightly oiled to prevent sticking.
Using tongs, carefully place the marinated flank steak on the hot grill. Sear the steak for approximately 5-7 minutes per side. For a medium-rare to medium doneness, which is ideal for flank steak’s tenderness, you’re looking for an internal temperature of 130-135°F (54-57°C) for medium-rare, and 135-140°F (57-60°C) for medium. Grilling times can vary significantly based on your grill’s temperature, the thickness of the steak, and your desired doneness. Always use a reliable quick-read meat thermometer inserted into the thickest part of the steak to accurately check for doneness.
Once the steak reaches your preferred internal temperature, remove it from the grill and place it on a cutting board. Crucially, allow the steak to rest for about 10 minutes, tented loosely with aluminum foil. This resting period allows the juices within the meat to redistribute throughout the steak, resulting in a more tender, succulent, and flavorful finished product. Skipping this step often leads to a dry, less enjoyable steak.
After resting, the final step is to slice the flank steak against the grain. Identifying the grain means looking for the direction of the muscle fibers. You want to cut perpendicular to these lines. Slicing against the grain shortens the muscle fibers, making the steak significantly more tender and easier to chew. Thin slices, about 1/4 to 1/2 inch thick, are generally preferred for flank steak.
Expert Tips for the Best Grilled Asian Flank Steak
Achieving a truly exceptional grilled flank steak is simple when you keep these expert tips in mind:
- Sweetness for Sizzle: The white sugar in the marinade isn’t just for flavor; it actively participates in the Maillard reaction. This chemical process is responsible for the delicious browning and caramelization on the steak’s surface during grilling, creating those irresistible crispy, flavorful edges.
- Elevate with Garlic-Infused Oil: If you can find it, using garlic-infused oil instead of plain neutral oil adds another layer of complex, aromatic garlic flavor that beautifully permeates the meat. It’s a subtle but impactful upgrade.
- Marinade Magic for Tough Cuts: Remember that flank steak is a relatively tough cut of beef. The extended marinating time (6-8 hours) is essential as the acids and enzymes in the marinade work to break down the connective tissues, tenderizing the steak significantly. If you opt for a naturally tender cut like ribeye or tenderloin, drastically reduce the marinating time to just 1 hour to prevent the meat from becoming mushy.
- The Power of Scoring: Those shallow, diagonal cuts across the steak’s surface aren’t just for show. Scoring not only helps the marinade penetrate more deeply but also allows for more even cooking and promotes better caramelization, resulting in a richer flavor and appealing texture.
- Rest is Best: Never underestimate the importance of allowing your steak to rest after grilling. Tenting it loosely with foil for 10 minutes gives the muscle fibers time to relax and reabsorb their juices, ensuring every slice is incredibly moist and tender. Cutting too soon will cause all those delicious juices to run out onto your cutting board.
- Stovetop Searing Alternative: No outdoor grill? No problem! You can achieve fantastic results using a cast-iron pan on your stovetop. Get the pan screaming hot, add a little oil, and sear the flank steak for 5-7 minutes per side until a beautiful crust forms and the internal temperature reaches your desired doneness.
- Reheating Like a Pro: To reheat any leftover sliced flank steak without drying it out, gently warm it in a non-stick pan over medium-low heat with a splash of beef broth or water. You can also quickly sear it in a hot pan for a minute or two until warmed through. Avoid microwaving, as it tends to make the steak tough.
Three Delicious Ways to Serve Your Asian Marinated Flank Steak
This versatile Asian Marinated Flank Steak can be the star of many delicious meals. Here are three of our favorite ways to serve it, ensuring a fresh and exciting dining experience every time:
- Classic Asian-Inspired Rice Bowl: A timeless and satisfying option. Serve generous slices of your grilled flank steak atop a bed of fluffy brown or white rice. Complement this with a vibrant mix of stir-fried vegetables (think bok choy, bell peppers, snow peas, and carrots). For an extra layer of flavor and texture, garnish with a sprinkle of toasted sesame seeds, a drizzle of your favorite Asian hot sauce (like Sriracha or chili crisp), and a touch more low-sodium soy sauce to taste. This creates a wholesome, balanced, and incredibly flavorful meal.
- Creative Asian-Style Tacos: Put an exciting twist on taco night! Use warm corn tortillas as your base for these flavorful tacos. Fill them with thin slices of the flank steak and top with a simple, refreshing slaw. To make the slaw, combine a prepackaged coleslaw mix with seasoned rice vinegar, a teaspoon of toasted sesame oil, a pinch of white sugar, and black sesame seeds, then mix everything thoroughly. Drizzle with a homemade Sriracha mayo (just mix mayonnaise and Sriracha to your preferred spice level). Finish with fresh avocado slices and a sprinkle of chopped cilantro for a burst of freshness.
- Light and Flavorful Lettuce Wraps: For a lighter, crunchier option, turn your grilled Asian flank steak into delectable lettuce wraps. Use crisp lettuce cups (such as butter lettuce or iceberg). Fill them with thinly sliced steak, add some cooked rice sticks for texture, and offer a side of chili crisp or a sweet chili sauce for dipping. A dash of soy sauce will tie all the flavors together, making for a refreshing and interactive meal that’s perfect for a warm evening or a healthy lunch.
More Asian-Inspired Recipes You’ll Love!
If you’re captivated by the bold and complex flavors of Asian-inspired cuisine, you’re in for a treat with these other absolutely delicious recipes from Claudia’s Table:
- For another fantastic steak dish: Flat Iron Steak with Lemon, Soy and Crispy Garlic
- For irresistible poultry: Grilled Asian Style Chicken Wings
- For a delightful seafood option: Miso Butter Shrimp
- For a quick and easy stir-fry: Easy Almond Chicken Stir Fry
- For a refreshing noodle salad: Soba Noodle Teriyaki Chicken Salad
We hope you enjoy preparing and savoring this Grilled Asian Marinated Flank Steak. If you tried this recipe, please help other readers by commenting below and sharing some stars! We 🫶🏼 appreciate you!
All content and photographs ©Claudia’s Table and claudiastable.com
Grilled Asian Marinated Flank Steak
Ana | Claudia’s Table
September 6, 2025
Pin Recipe
Equipment
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Outdoor or indoor grill pan
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Shallow dish
Ingredients
Asian Marinade
- ½ cup soy sauce low sodium
- 3 tablespoons rice vinegar seasoned
- 2 tablespoons toasted sesame oil
- 3 tablespoons neutral or garlic-infused oil
- 1 teaspoon Sichuan peppercorns
- 5 cloves garlic fresh, rough chopped
- ½ teaspoon ginger powder
- 1 tablespoon sugar white
- 1 teaspoon salt kosher
Flank Steak
- 3 large scallions roughly chopped
- 2 pound flank steak
For serving (optional)
- 4 cups steamed rice
- 4 cups stir-fried vegetables
Instructions
Prepare the Asian Marinade
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In a small bowl, combine soy sauce, seasoned rice vinegar, toasted sesame oil, garlic cloves, Sichuan peppercorns, neutral or garlic oil, sugar, ginger powder, and salt. Mix well until sugar and salt are dissolved.
How to Marinate the Flank Steak
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Gently score the top of the flank steak with shallow, diagonal cuts in a crosshatch pattern. This optional step helps the steak absorb flavors more effectively.
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Place the flank steak and roughly chopped scallions in a shallow dish or large, sealable plastic bag. Pour the marinade over the steak, ensuring it’s fully coated.
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Cover tightly with plastic wrap or seal the bag. Refrigerate and marinate for 6-8 hours. Flip the steak midway through the marinating process.
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Once marinated, remove the flank steak from the liquid and discard the used marinade.
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Allow the steak to rest at room temperature for 30 minutes before grilling.
How to Grill
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Pre-heat your grill to medium-high heat (400-450°F / 200-230°C).
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Using tongs, place the flank steak on the hot grill grates.
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Grill for about 5-7 minutes per side, for a total of 10-14 minutes, depending on thickness and desired doneness (aim for 130-140°F internal temperature for medium-rare to medium).
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Use a quick-read thermometer to check the internal temperature for accuracy.
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Remove from grill and allow to rest for about 10 minutes, tented with aluminum foil, before slicing.
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Slice the flank steak thinly against the grain to ensure a tender texture.
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Serve immediately with steamed rice and stir-fried vegetables, or your preferred accompaniment.
Notes
For additional expert advice and cooking tips, refer to the “Expert Tips for the Best Grilled Asian Flank Steak” section in the main article body above.
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com