Asian Marinated Flank Steak

Post Half MarathonRace day was a success! The weather was perfect; there were hundreds, maybe thousands, of people there cheering us on; and over $1 million was raised for the Nationwide Children’s Hospital.

My mom and I each cut 6 minutes off our previous half marathon times and now have post-race fever! I already picked out my next two races. Full marathon, here I come!

I haven’t always been a runner, but the last few years have turned me into a running addict. It’s not always easy to get myself out on a 10 mile run, but finishing a long run is such a satisfying feeling! Now if I don’t get a few runs in each week, I just feel slightly off.

But anyway, on to the main event! This week, I decided to treat my boyfriend, Andrew, to one of his favorite meals.

asian marinated flank steak sliced

This flank steak is marinated overnight to infuse it with complex, fresh flavors with just a touch of spice. Slice it thin and serve over white rice for a simple, delicious, and healthy meal.

asian marinated flank steak plated


Asian Marinated Flank Steak

  • 1-1 1/2 pound flank steak
  • 1/4 c. low sodium soy sauce
  • 1/4 c. balsamic vinegar
  • 2 cloves of garlic, minced
  • 2 tbls. honey
  • 1 tbls. sesame oil
  • 1 tsp. crushed red pepper
  • 1 inch ginger, peeled and grated
  • 1/4 c. sliced scallions, plus more for garnish
  • Salt and pepper to taste

Let’s Cook

  1. Combine the soy sauce, balsamic vinegar, crushed red pepper, garlic, honey, sesame oil, ginger, and scallions. Whisk until well combined.
  2. Season your flank steak with a generous amount of salt and pepper. Place in a gallon size freezer bag. Pour the marinade over the flank steak and massage into meat. Marinate in the fridge for at least 4 hours and up to 24 hours, turning occasionally to distribute the marinade.
  3. Once ready to cook, preheat a grill to high heat.
  4. Remove the flank steak from the marinade and allow to come to room temperature. Save the marinade if you’d like to make a sauce later.
  5. Once grill is preheated, grill the flank steak for 4-5 minutes each side or until a thermometer inserted into the center of the meat reads 135 degrees.
  6. Let the steak rest for 5-10 minutes.
  7. While steak is resting, pour the reserved marinade into a pan heated to medium heat. Simmer until the sauce is reduced by half, 5-7 minutes. If you need to thicken the sauce, combine equal parts corn starch and water and add to the sauce 1/2 tsp. at a time.
  8. Slice the steak thin and serve over rice. Garnish with scallions and sauce.

asian flank steak fork


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