Oriental Flank Steak
Description
This Oriental Flank Steak is a bold, flavorful dish that combines the savory depth of soy sauce with the aromatic warmth of ginger and garlic. The flank steak is tenderized by scoring and marinating, ensuring every bite is juicy and packed with umami. Finished with a brush of thick, spicy barbecue sauce during the last few minutes of grilling, it develops a beautiful char and a sticky, delicious glaze. Perfect for weeknight dinners or weekend gatherings, this recipe serves six and offers a satisfying balance of heat and richness. Slice against the grain for maximum tenderness and serve with steamed rice or stir-fried vegetables.Ingredients
Directions
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Using a sharp knife, lightly score the flank steak on both sides in a cross-hatch pattern to help tenderize the meat and allow the marinade to penetrate.
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In a small bowl, combine the soy sauce, green onion slices, toasted sesame seeds, minced garlic, and ground ginger to create the marinade.
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Place the flank steak in a shallow dish or resealable plastic bag and pour the marinade mixture over it, ensuring the steak is evenly coated.
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Cover the dish or seal the bag and refrigerate for at least 4 hours, or preferably overnight, turning the steak once halfway through the marinating time.
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Preheat the grill to high heat or set the oven broiler to high. If using a broiler, grease the rack of the broiler pan; if grilling, grease the grill grates.
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Remove the steak from the marinade and let excess drip off. Place the steak on the greased broiler pan or grill.
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Cook uncovered over hot coals or under the broiler for 15-20 minutes, depending on desired doneness.
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After 10 minutes of cooking, turn the steak and brush generously with the barbecue sauce mixture.
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Continue cooking for the remaining time, brushing with additional barbecue sauce if desired, until the steak reaches your preferred internal temperature.
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Remove the steak from the heat and let it rest for 5 minutes before slicing.
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Carve the steak against the grain using a slanted knife motion to create thin, tender slices. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 67.5kcal
- % Daily Value *
- Total Fat 8.1g13%
- Saturated Fat 5.0g25%
- Cholesterol 21.2mg8%
- Sodium 9.5mg1%
- Total Carbohydrate 1.3g1%
- Dietary Fiber 0.0g0%
- Sugars 1.3g
- Protein 0.7g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Always slice flank steak against the grain to ensure tenderness, as the muscle fibers are long and can be chewy if cut with the grain.
For best results, marinate the steak overnight. The longer marinade time allows the flavors to deeply penetrate the tough cuts of flank steak.
If grilling, monitor the heat closely to prevent the barbecue sauce from burning, as the sugar content can char quickly over high heat.
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or use cold in sandwiches.
To make this dish gluten-free, ensure the soy sauce used is tamari or a certified gluten-free soy sauce.
