Asian Marinated Flank Steak
"I originally got the idea for this out of Sunset Magazine, and have tweaked it to suit my family and friends. It makes a great OAMC entree for the grill, or to take camping. I've used this on chicken and salmon as well as beef, just reducing the marinating time appropriately. Don't use ground (dry) ginger in this- the flavor is not the same."
photo by IngridH
- Ready In:
- 13mins
- Ingredients:
- 7
- Yields:
-
1 flank steak
- Serves:
- 6-8
ingredients
- 1⁄4 cup water
- 1⁄4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons gingerroot, grated
- 1 tablespoon sugar
- 1 pinch chili flakes
- 2 lbs flank steaks
directions
- Place all ingredients except for steak in a gallon size zip top bag, and mix well to combine.
- Add steak to bag, remove all of the air, and seal.
- Marinate for up to 24 hours, turning bag occasionally.
- Remove meat from marinade, and grill or broil to desired degree of doneness.
- Thinly slice steak against the grain and serve.
- To OAMC, freeze bag for up to 6 months, and pull from freezer at least 24 hours before using.
- You can substitute (or add) garlic for the ginger. If you like it spicy, add more chili flakes!
Questions & Replies
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Reviews
-
This was really tasty! I have had similar grilled flank steaks like this one and this did not disappoint! I think to keep the flavor balance, the ginger and sugar should always be there, and if adding garlic, just make sure it is only up to half the amount of ginger. We served this as a light low carb meal with grilled asparagus made in the same marinade and everyone enjoyed. Thanks for sharing! ~Sue -
Well, truthfully, I'm not sure that I want to rate this 5-stars or not, lol. DH is the grill-master. I've never made a flank steak - he always does it. But, I made this one myself, and he now says that I'm the one to make flank steak from now on! Not sure that that is the outcome that I wanted!!!! This was an excellent marinade - I probably doubled both the ginger and the red chili flakes as we love them This marinated for 24 hours + and was totally awesome!!! Thanks Ingrid! Made for PAC Spring 2008. -
Excellent. My son ate almost the entire 1.79 lb steak! I make a few additions.....grated the ginger very finely, added a large grated garlic clove, upped the crushed red pepper a bit and then added half a large bunch of cilantro, finely chopped. Placed it all in a ziploc bag at 8 AM and let it marinade just shy of 12 hours. Seared it on both sides in my grill pan and finished it off in the oven. Served it with peanut noodles...YUM! Thanks for all your sugggestions! -
This was good but probably not my favorite marinade for grilled steak. My steak was a little on the thin side, and I did marinade for a little over 24 hours, but the ginger flavor was a little strong for my taste and it was a bit salty. I think it would be a good marinade for a stir fry perhaps, but next time I will use less ginger and soy and marinade for a shorter amount of time. -
This is fabulous! I marinated for a bit over 24 hours, and my flank steak was just under 2 pounds. It was a bit on the thin side, so it cooked in absolutely no time at all. The result was one of the best tasting pieces of meat I've ever had. My only regret is that I didn't buy a bigger flank steak so I'd be lucky enough to have some leftovers! Thanks for sharing!
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RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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