Grilled Asian Marinated Flank Steak

This Grilled Asian Marinated Flank Steak hits all those Asian inspired flavors just right. Soy sauce, seasoned rice wine vinegar, toasted sesame oil, scallions, a little sugar, and fragrant Sichuan peppercorns. The perfect marinade for a super flavorful flank steak. Serve with steamed rice, stir-fried vegetables, or a Bok choy salad for an ideal dinner.

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Ingredients

What are Sichuan peppercorns?

Sichuan peppercorns are used in Chinese cuisine for a wide range of dishes. One of the most notable is the tongue-tingling noodles served with shredded chicken, such as Sichuan Liang Mian or Sichuan cold noodles that are so addictive! These peppercorns are fruity and floral with a lighter brownish-pink color. I love the taste of these peppercorns in this recipe as they impart a perfect balance to the soy, vinegar and sesame oil.

Flank steak vs. skirt steak

These two cuts of beef are often recommended as substitutes for each other. While they are both delicious and easy to find, they are different cuts of meat. They are both lean cuts of beef from the muscular parts of the steer or cow. Skirt steak is a thinner, longer cut of beef.

Both can be used with this Asian marinade, but the marinating time will vary depending on the thickness of the cuts. For this recipe, I recommend flank steak. It’s perfect for slicing and serving for a weeknight dinner or for entertaining guests. If you opt for skirt steak, marinate for an hour or so.

How to marinate flank steak

Gently score the top of the flank steak. Use a knife to score shallow, diagonal cuts. This is an optional step, but it helps to absorb the marinade flavors.

Using a shallow dish, add the flank steak, scallions, and marinade. Cover tightly with plastic wrap. Place the covered flank steak in the fridge and marinate for 6-8 hours. Once it’s marinated, remove the flank from the marinade and discard the marinade liquid. Allow to rest for 30 minutes before grilling.

The steak is now ready for the grill!

How to grill

Pre-heat grill to medium high heat.

Using tongs, place the flank steak on the grill. Grill for about 10 minutes, then flip and grill for an additional 10 minutes. Use a quick-read thermometer to check doneness. Grilling times will vary; I suggest a medium-rare to medium cooking time for maximum tenderness.

Allow to rest for about 10 minutes, tented with aluminum foil, before slicing.

Slice the flank steak against the grain. This allows for a more tender texture for both cutting and eating.

Tried and true tips

• Use white sugar in the marinade to help the steak caramelize while grilling.
• Use garlic-infused oil if you can find it! It’s another layer of flavor that’s added to the marinade.
• The flank cut is a tough cut of beef; the marinade helps to tenderize the steak. If you use another cut of meat, such as a tender ribeye, reduce the marinating time to one hour.
• Gently score the top of the steak; this helps it cook evenly and contributes to caramelization.
• Allow the steak to rest for a few minutes after grilling and before slicing.
• You can opt for using a cast-iron pan to sear the flank steak on a stovetop.
• Reheat sliced flank steak on the stove top in a non-stick pan.

Three of my favorite ways of serving

• Serve sliced in a bowl with brown rice, sliced flank steak, and stir-fried vegetables. Top with toasted sesame seeds, Asian hot sauce, and a little soy sauce.
• Asian-style tacos with a simple slaw and a drizzle of Sriracha mayo. (Use corn tortillas) Use a prepackaged coleslaw mix and add seasoned rice vinegar, toasted sesame oil, a pinch of white sugar, and black sesame seeds, then mix everything together. For Sriracha mayo, mix mayonnaise and Sriracha to taste. Top tacos with sliced avocado and cilantro.
• This delicious Asian marinated flank steak is delicious in lettuce wraps. Enjoy with some chili crisp or chili sauce, some rice sticks, and some soy sauce.

More Asian-inspired recipes that you will love!

If you love the flavors of Asian inspired recipes, I think you will find these absolutely delicious! For steak, Flat Iron Steak with Lemon, Soy and Crispy Garlic, Grilled Asian Style Chicken Wings, Miso Butter Shrimp, Easy Almond Chicken Stir Fry and Soba Noodle Teriyaki Chicken Salad.

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