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Asian marinated grilled flank steak on white platter

Grilled Asian Marinaded Flank Steak

Ana Coronado
September 6, 2025
This Grilled Asian Marinated Flank Steak hits all those Asian inspired flavors just right. Soy sauce, sweet rice wine vinegar, toasted sesame oil, scallions, a little sugar, and fragrant Sichuan peppercorns.
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Prep Time 6 hours
Cook Time 20 minutes
rest 10 minutes
Total Time 6 hours 30 minutes
Course Dinner, Grilling, Lunch
Cuisine American, Asian, Asian fusion, Chinese American
Servings 4 servings
Calories 331 kcal

Equipment

  • outdoor or indoor grill pan
  • shallow dish

Ingredients
  

Asian marinade

  • 1/2 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
  • 1/2 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

  • Using a small bowl, add soy sauce, seasoned rice vinegar, toasted sesame oil, garlic cloves, peppercorns, neutral or garlic oil, sugar, ginger and salt. Mix well.

How to marinate the flank steak

  • Gently score the top of the flank steak. Use a knife to score shallow, diagonal cuts. This is an optional step, but I find 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.
  • Flip the steak midway through the marinating process.
  • Once it's marinated, remove the flank from the marinade and discard the liquid.
  • Allow to rest for 30 minutes before grilling.

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.
  • 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.
  • Serve with steamed rice and stir-fried veggies.

Notes

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.

Nutrition

Serving: 6ouncesCalories: 331kcalCarbohydrates: 6gProtein: 40gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 102mgSodium: 2293mgPotassium: 672mgFiber: 1gSugar: 3gVitamin A: 6IUVitamin C: 1mgCalcium: 54mgIron: 3mg

Nutritional information is calculated online and should be used as a guide.

Keyword Asian flank steak, Asian marinade, easy Asian flank steak, flank steak marinade, flank steak recipes, grilled flank steak

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