Spicy Asian Infused Flank Steak

Happy New Year! I always like to start the New Year with a BANG, and if you call the flu..make that the death of me flu, a BANG, then I guess I did.  Remember that ear infection I was talking about on Christmas Eve? That was a precursor to almost two weeks now of misery.  I am one hot mama, and I’m not speaking in an aesthetic sense; I’m speaking in a 102 Fahrenheit sense.

Spicy Asian Flank Steak and how to make flank steak as tender as filet mignon!

SO, my holiday consisted of bed rest and lots of fluids.  Writing this post is not easy.  I write a paragraph..take a break, lather, rinse, repeat.

OK..I’m back from one of my ‘rest’ breaks.  Every year after the holidays, when I’m not sick..I crave two things immensely..lots of pasta, and steak.  For this month’s Secret Recipe Club. I was assigned the blog The Heritage Cook.  I was thrilled; I love Jane’s blog, and trying to decide on one recipe was like trying to decide what my new personal chef, Jacques Pepin, should make for me at each meal.

Only in my dreams.

Spicy Asian Flank Steak and how to make flank steak as tender as filet mignon!The steak, soaking up all of that delicious marinade.

I digress.  Post holiday I crave pasta and steak, and after seeing this Grilled Asian Marinated Flat Iron Steak on Jane’s blog, I put aside these Chocolate Pecan Pie Bars and this Vanilla Bean Cheesecake with Walnut Crust and Creamy Chocolate Sauce for another day because I had to make this steak.  Not only did the marinade sound terrific, but it contains an ingredient I’m quite fond of.  Alright, that’s an understatement.  An ingredient I love and have dabbled with more than a bit on this blog.  Sriracha Sauce.  Jane has a lot of mouth-watering, spicy recipes, like Crab Wontons with Screaming Hot Chile Sauce – (my kinda gal), but, again, I had to have this steak.

Spicy Asian Flank Steak and how to make flank steak as tender as filet mignon!Season generously with kosher salt and fresh black pepper for an amazing crust.

I couldn’t find a decent flat-iron steak, so I went for the tough guy (what else is new, I like my meat like I like my men?), err..tough cut of beef aka the underbelly of the cow.  The cut of beef that dares you to love me tender…

Flank steak.

Spicy Asian Flank Steak and how to make flank steak as tender as filet mignon!Yes, I wanted it this rare, but I promise it’s amazing no matter how you like it, even well done according to those who have cooked it until it’s well done. From a personal standpoint, I don’t recommend cooking it to well done. That said, the artificial lighting gave the meat a gray tinge. It figures.

There are three steps to making flank steak melt-in-your-mouth tender; 1. Marinate 2. Sear on a very hot grill or pan  3. Slice the steak against the grain. The grain (it looks like rows of lines) runs vertically up and down the length of the steak, so you cut across the grain horizontally, preferably thin and on the bias.  If you love chewing on shoe leather, slice it along the grain.

Spicy Asian Marinated Flank Steak and How to Make Flank Steak as Tender as Filet Mignon. | http://parsleysagesweet.com | #flanksteak #steak #Asian #Grilled

So, after a 12-hour soak in Jane’s marinade (I increased the amount of oil, used dark sesame oil instead of vegetable oil, and added garlic), I cooked the steak in a grill pan on my little table top burner – the one I used after knee surgery, because I was too weak and woozy to stand at the stove.  While the pan was heating up..I leaned back and closed my eyes. I figured I had time since you want the pan smoking hot to get a really good sear.

Spicy (or not) Asian Marinated Flank Steak and how to make flank steak as tender as filet mignon! It melts in your mouth - everyone goes wild for it!

Well, this table top burner had more oomph than I realized.  Within 2 minutes it was smoking like crazy.  FIRE!  OK, no fire, but I did yell that out when I saw all the smoke.  I slapped the steak into the pan and it settled down like a baby with a pacifier. Despite almost burning my house down, I got a fantastic sear; a beautiful, grill-marked crust.

Somehow it feels wrong that near disaster produced a perfect crust on my steak, and it made me happy.

Spicy Asian Flank Steak and how to make flank steak as tender as filet mignon!

After letting it rest for 10 minutes..I starting slicing it. The knife was dull (shame on me), but I persevered because I was dying to taste it, get some photos, and get back to bed; I had no energy to start sharpening knives.  A dull knife is more dangerous than a sharp knife, and I knew that, so again, shame on me.

Well, as expected, I cut the dickens out of a digit; my middle finger on my left hand.  After wrapping it up in a paper towel, tightly, then slipping a latex glove on that hand, I continued to slice the steak for photos, using another somewhat dull knife, my finger stiff and throbbing.  This is why my slices are too thin and raggedy and do not look like THIS.

But, it all worked out in the end (yes, I like it really rare, that was no mistake!). Jane’s marinade was magnificent, and the steak was super tender, like filet mignon, not to mention, loaded with flavor.

Okay, so I made more than a few small changes, like omitting the cornstarch, and ummmm, adding 15 drops of Sriracha, a little more hoisin sauce, and the sesame oil..but it’s basically the same.

Spicy Asian Flank Steak and how to make flank steak as tender as filet mignon!

If you get a chance, pop on over to Jane’s blog, The Heritage Cook.  You’ll want to make just about everything! Oh, she also gives you gluten-free options for all of her recipes. Not too shabby, huh? Thank you for a great recipe, Jane!

Click on the blue frog below to see what my fellow Group A SRC’ers made from their assigned blogs!

Asian Flank Steak Recipe

Spicy Asian Infused Flank Steak
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
Marinate time: 2 to 12 hours
Adapted from The Heritage Cook
  • 1 or 2 tablespoons grated fresh ginger
  • ½ cup dry white wine, dry vermouth or sake
  • 2 tablespoons soy sauce (I used light soy sauce because I salted the steak after marinating)
  • 2 tablespoons hoisin sauce
  • 2 cloves smashed garlic (just smash each clove with the flat side of a heavy knife, then add to marinade)
  • 5 to 15 drops Sriracha Sauce ( I used 15, of course)
  • 2 tablespoons dark (toasted) sesame oil
  • freshly ground black pepper to taste
  • One 1½ to 2 lb flank steak
  • kosher salt and black pepper
  • neutral oil..such as vegetable
  • kosher salt and more fresh ground black pepper to coat the steak before searing
  1. Stir together all the ingredients for the marinade. If you'd like, score the top of the steak so the marinade seeps in - about 1 inch cuts apart. I didn't do that, but, as Martha would say "It's a good thing". Place the flank steak in a ziplock bag or bowl, and pour the marinade over it. Seal or cover and refrigerate for up to 12 hours, no less than 2 hours.
  2. Remove steak from marinade and blot completely dry. Do not rinse it! Place on a plate, cover with plastic wrap and let come to room temperature, about 1 hour. If you'd like..boil down (reduce) the marinade to make a sauce.
  3. Heat a grill pan or your outdoor grill (or just a cast iron or any flat pan on your stove if you have neither a grill nor a grill pan) until very hot. Oil (a neutral oil like vegetable) the grill pan when you can barely hold your hand over it for a few seconds. You want to see a little smoke. Season the steak generously with kosher salt and fresh, ground black pepper and slap it on the grill or grill pan. Let cook anywhere from 3-4 minutes per side (rare) to 6 or 7 minutes per side (well done). I cooked mine a little over 3 minutes per side for rare, but I usually cook it a little over 4 minutes per side for medium rare. Once it's on the grill, do not move it until it's time to turn it, so it forms a nice crust. If you want crisscross grill marks, move it once half way in between the cooking time for each side.
  4. Remove the steak to a carving or cutting board and let rest for 10 minutes. If you cut into it before that, you'll lose a lot of the juices, so patience is key here. The steak will absorb it's juices (basically suck them back in) during those 10 minutes - making it, well, extremely juicy.
  5. Using a SHARP knife, slice the steak against the grain on the bias (diagonal) See HERE how to do that. Top with chopped scallions and some of the reduced marinade (if you decided to boil it down for a sauce) and enjoy!

Spicy Asian Flank Steak and how to make flank steak as tender as filet mignon!

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74 Responses to Spicy Asian Infused Flank Steak

  1. Sara says:

    A delicious steak! That marinade sounds totally fantastic. 🙂

  2. Delishhh says:

    This looks so good. Saving this recipe for a future dinner. Ok i have to go back and read the love story, and start from the beginning. .

  3. Looks so good, I want some for lunch. Reading the entire love story now too…

  4. Rosa Mayland says:

    I love flank steak and Asian marinades. Your meat is perfectly well cooked.

    Breathtaking story, as usual…



  5. Honestly, I’d never have guessed that you ran into so much trouble making this steak, because it looks beautiful to me… even though I just finished lunch an hour ago, I could probably eat an entire one of those steaks if it was actually possible to reach through the screen and help myself. 🙂 Bookmarked for BBQ season… which I’m hoping won’t be too many months away.

  6. I like marinated red meat like yours! Should try this one soon. Lisa, about that ending, really, this is stretching it too much I believe…jaja

  7. Pingback: Spicy Asian Marinated Flank Steak and Part 19 | Best Leather Garments,leather garments for ladies,leather garments products

  8. MandyM says:

    Lol! You’re killing me here! Part 20?!?! Hurry!!! 😀

  9. Diana says:

    Hi Lisa, I stumbled upon one of your recipes on Pintrest and to my surprise got completely caught up in your Bad Boy Love Story! Can’t wait for the next installment! Lol!

  10. Megan says:

    As I reading this, Jeff looked over and saw the steak pictures and said “That looks good!” I have a feeling I’ll be getting requests for that recipe. I am so caught up in this story and can’t wait for the end!

  11. Rose says:

    I just read your story from part 1 to 19. Actually, its 24 parts due to a couple of A and B parts! 🙂 But who cares? I love it! Your writing is wonderfully detailed, smooth and fun. Nice looking steak too!

  12. Dan says:

    Wow does that steak look fantastic. Gonna go buy some steak and try that marinade pronto. This installment is one of your best and I must agree with the previous comment how your writing is “wonderfully detailed, smooth and fun”. I will add that the breadth of honesty in how you explain your feelings in each situation is the work of a master wordsmith. Well done and now we must wait to see how this all unfolds yet again…..

  13. Hope you’re feeling better! The steak looks gorgeous and I can’t wait to hear what happens next:)

  14. First let’s talk steak… Holy cow, you poor thing! Weak, woozy, burning the house down?? All in the name of The Secret Recipe Club. Now that’s what I call dedication. I’m so sorry you’ve been sick for so long and hope you get better soon. That’s the worst. The two little ones were sick for two weeks too. Started 3 days before Christmas and they’re just getting over it. Now, onto BBFL… You’re back together!!! Yeah! I can’t wait to read part 20. Honestly, when this story finally comes to an end you know you’re going to have to give us some other incredible story to sink our teeth into, right? You’ve created a bunch of addicts. I love all your posts but I yearn for the ones that have an installment of Bad Boy First Love.

  15. Lisa~~ says:

    Dull knife slices and all the near fire drama, once again you put out an gorgeous looking recipe. Sorry that you’ve been so sick. I tried calling about a week ago but your voice mail box was full so that ‘s why no message. Once you’re feeling better, give a call, it’s been too long since we chatted. Feel better my friend.

  16. Awwww man, you were sick during the holidays? 🙁 I hope you are feeling better now? I believe that means your holiday eating just lasts longer now…BONUS!!! Flank steak is soooooooo good, now I want fajitas. We just bought another grill, yeah that makes four grills in our grill obsessed home! Flank steak wood smoked, and with your gorgeous recipe……hmmmmmmmm……YUM!!!!!! Hugs, Terra

  17. Katrina says:

    Sickness sucks. My husband is sick right now and my youngest. grrr
    Yummy steak, but I totally hear you about dull knives. My best/only chef’s knife broke in half a few weeks ago (yes, they were not the most expensive knives). But I’m going crazy since I haven’t gotten a new one yet.

  18. I am thrilled that you liked the marinade. I love your addition of the sesame oil – I use that a lot too. Thank you for persevering with cooking and photographing in spite of your illness and injury. You are a rock star! Your story is mesmerizing and I can’t wait for the next installment too!

  19. Ooof, that looks like some seriously delicious steak! Sorry to hear you’ve not been well – here’s to a very happy and healthy 2013 🙂

  20. You just keep killing me my friend, your story is addictive!

    Choc Chip Uru

  21. jamielifesafeast says:

    Before I read Part 19 – anxiously awaited – I will comment on the steak after I shake my mamma finger at you and say “Take care of yourself, darling, and get better! More chicken soup and oranges!” (and a hug) You have an endearing way of describing food and your klutziness and accidents that make me want to make your food more than ever. I don’t know what it is but between your household and cooking “adventures”, the flavors you describe, your colorful language and the photos of this perfectly cooked (inside and out) steak whoa baby I want a few slices of that! Amazing! Okay…. now onto the story…

  22. jamielifesafeast says:

    Oh geez…. Lisa you are killing me. Please do not wait weeks before writing and posting part 20….

  23. Excellent recipe Lisa, I’ll check out Janes Blog too. Hope you’re fighting ft soon, I’ve had a bit if man flu too and had a headache for two weeks!

    Looking forward to Part 20!!

  24. SeattleDee says:

    Never has the flu sounded so funny! but the recipe is seriously good stuff, devoured warm of chilled as part of an Asian Beef Salad. Great recipe choice.

  25. This steak looks fantastic! Hope you are feeling better FAST. You mentioned my two favorites, oh yes – steak and pasta. Perfection.

  26. I love this steak, like you, I like it a little chewy. I hate a steak you can cut with a butter knife! Sorry about that flu, and to think you rallied for SRC, that’s impressive. No hurry on the end of the fairy tale….

  27. Wow, what a delicious looking steak! I think I need to come take some photography lessons from you. Anytime I take a photo of meat it looks like…well, an ugly piece of meat. LOL. You make it look awesome. And I am pretty sure you will never finish this story. But that’s ok! 🙂

  28. Sophie33 says:

    I am not fond of beef but it really looks very appetizing, Lisa! Grand & very stylish pics too! 🙂 xxx

  29. Liz says:

    I just knew you couldn’t end at #19!!! LOVE this flank steak marinade! It may be warm enough this weekend to fire up the grill 🙂

  30. Jess says:

    I got a New Year’s flu too, so I’m glad to hear you’re feeling better (and that you avoided a fire in the making of this dinner)! Looks absolutely fantastic!

  31. You crack me up 😀 So sorry you spent your holidays hot, sweaty and flat on your back with that awful flu instead of some Dreamboat! Seriously, you endear us with your adventures in and out of the kitchen and have captivated a true following with your Bad Boy story. And, your flank steak looks fabulous, darling. Happy New Year!

  32. Juliana says:

    Wow Lisa, your steak looks delicious, perfectly cooked. I sure would love some slices of this flank.
    Happy 2013 and have a great week!

  33. Hope you are feeling better now! I had Jane sblog on SRC, she is realy grear. Andwow on your recipe choice. I must make this. I am bad at cooking red meat but I think I can pull this one of. Part 19…OMG, OMG, OMG.

  34. I hope you are feeling better. So many got hit with the flu this year. I feel like disinfecting everything I touch:) The steak looks amazing.

  35. teaandscones says:

    This looks wonderful. It was probably good medicine for what ails you. hope the finger heals quickly.

  36. Suzanne says:

    Lisa, sorry you were so sick during the holidays, I was too but not as bad as you. Your flank steak looks fabulous. Feel better and happy new year!!

  37. Peggy says:

    Great SRC pick! This marinade sounds outstanding – and I hope you feel better!

  38. Pingback: Gluten Free Steak Marinade | Can't Stay Out of the Kitchen

  39. Happy New Year Lisa!! I hope you get better soon. I like the sesame oil in the marinade which is always so beautifully fragrant 😀 And thanks for another chapter to start the year!

  40. kellysiew says:

    What a glorious looking steak with that tantalizing redness. I’m fungry!

  41. Oh wow, this steak looks amazing! I am so hungry looking at it, and it’s really bad, because I have nothing to eat at home, except maybe some canned tuna. When will they make an app that downloads the actual dish 🙂

  42. Katherine says:

    I was so happy to see part 19 up. I’m also happy you got back together! Me and my friend have a theory that you married him and he is still your hubs! Then again, with you, there’s got to be a twist! lol Great looking steak!

  43. Mark says:

    Making this steak tonight! It’s warmer here (sunny Cal!) so we’re firing up the grill! Can’t wait, it looks great!

  44. Chef Randall says:

    Looks delectable. I love beef cooked they way you have it in your photo. This is great. The colors are great. Taste matters but so does color. It’s away to be different; color is attractive to the human eye. When we smell something good along with the colors mixed in the prepared dish, your mouth and saliva glands are ready to eat.

    Your post’s and photos on your blog show all of that.
    “Food is the picture of a 1000 words”-Chef Randall

    Thanks for sharing. I invite you too view Savor the food. We would appreciate your comments and readership. Follow our blog: http://savorthefood.wordpress.com .

    I look forward to reading parts # 1 thru 18 of this post as well as your future posts. 🙂

    Chef Randall

  45. Looking at these tantalizing photos, I’d never guess what you went through to cook and slice this steak! It was kinda like I love Lucy cooks flank steak! I really hope you’re better now…can’t believe you took this on being so sick, but love the recipe…thanks!

  46. Sammie says:

    Hey Lis!!! I love your delicious asian marinated steak!!! I’ve still not yet plucked up the courage to make steak to this day. :/ too chicken and don’t wanna risk food poisoning in my family yet. LOL. Yummers! And looove your photography on this. 😀 awww!!! You’re hilarious Lis! I really enjoyed reading this bad boy episode! “hungry for you!” that made me literally LOL. And I can totally relate with what you went through! I get super paranoid with how I look but pretend that I didn’t care in front of the guy. Sometimes it’s hard to play it cool but we just gotta do it! Anyway, looking forward to the final installment… 😀

  47. BOO for the flu! I hope you are ALL better now! I am all caught up now with your story, and am looking forward to Part 20! BTW, your steak looks amazing!

  48. Got to tell you Lisa, my guys would inhale this in one string. They love flank steak and the sriracha Mmmm. I am bookmarking to come back and read the story.

  49. Daniela says:

    Hi Lisa, hope you are feeling much better by now!
    This is an awesome steak, looks delicious.

  50. Peyton-Leigh says:

    I can’t even remember how I stumbled upon your blog. I think it started from Pinterest and clicked to another recipe site and then I ended up here? It’s all a big blur now…. I got so sucked into your bad boy love story that I stayed up waaay too late last night reading EVERY installment of it! I am totally addicted to reading it and I’m begging you to PLEASE not take too long to get to part 20!!

    • Lisa says:

      Hi, Peyton-Leigh..I’m so glad you’re enjoying it – it’s fun remembering and writing about it. Part 20 is going to be pretty long, so I’m writing it bit by bit, and only when I can reach the ‘zone’. If I’m not in the ‘zone’, where I can really go back – actually reliving it, I end up leaving a lot out and it’s more like a cliff notes version. SO, keep checking back..it shouldn’t be longer than two weeks at the most 🙂

  51. Pingback: Steak! | Tacos and Tunes

  52. buttoni says:

    This sounds divine! I love what sriracha brings to meats and can’t wait to try this out!

  53. Pingback: Top 10 Marinated Steak Specialties

  54. Ted says:

    That looks amazing. I’m going to have to try this.

    • Lisa says:

      It really is, Ted. Boil down/reduce the marinade while the steak rests because it makes an exquisite sauce for the steak, although it doesn’t need it. Extra flavor is never a bad thing, though 😉 Let me know how you like it when you try it.

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  61. Emily Morrison says:

    Tried it tonight and it turned out great! Ended up using Rice vinegar instead of wine since I don’t have alcohol in the house, and used a small amount of bbq sauce (didn’t want to overdo it) instead of hoisin. Tasted fantastic, thanks!

    • Lisa says:

      Hi, Emily, with your changes, you essentially made it your own recipe! Although Hoisin is a plum sauce, the sweetness would certainly translate well vis BBQ sauce, with the added smokey factor making it more of an Asian – American fusion. I’m so glad you were able to turn out an amazing steak with your substitutions! I may have to try it myself! 🙂

  62. Joe Geng says:

    I have made this recipe severals times with small variations. One thing I do is peel a bunch of fresh ginger and place 1 inch pieces in a jar and cover with sherry. I keep this (lid on) in the refrigerator and not only have ginger to use when I don’t have fresh, but also can use the ginger infused sherry. Remember to always cover the remaining ginger with more sherry.

    • Lisa says:

      I’m so glad you’ve enjoyed this recipe enough to make it several times, Joe! That being said, thank you so much for the tip on covering ginger with sherry because I’ve lost so many half-used knobs of ginger to mold, that I started buying the smallest knobs I can find so I can use it up quickly. Brilliant idea!

  63. Ethan says:

    This flank steak was magnifique! The marinade was out of this world and the steak was as tender as you promised! We served it with sauteed garlic bok choy (in keeping with the Asian theme) and rice in which we mixed some of the cooked down marinade into. This steak will be on regular rotation from now on! Thank you!

    • Lisa says:

      Thank you so much for stopping in to let me know this, Ethan! I’m thrilled that you enjoyed it enough to add to your regular rotation! Garlic Bok Choy and marinade soaked rice is an amazing pairing! Will try that next time I make it! 🙂

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