Chili & Soy Marinated Flank Steak
Submitted by bones55j
Asian-style grilled flank steak marinated in soy, sesame oil, lime, ginger, garlic, and chili sauce. Scored and grilled medium-rare with a reduced-marinade glaze drizzled over thin against-the-grain slices.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
8 hrsChili and soy marinated flank steak is the kind of grill night that turns a tough cut into restaurant-quality slices. The diamond-scoring trick is what separates this from a basic marinated flank steak: shallow cuts in a 2-inch grid allow the marinade to actually penetrate the meat instead of just glossing the surface.
The marinade is a balanced four-way pull: salty soy, sweet sugar, nutty sesame oil, and bright lime juice. Fresh ginger and minced garlic round out the aromatics, while a teaspoon of Asian chili sauce brings just enough heat to register without overwhelming. Six hours minimum, overnight is better.
The boil-the-marinade step at the end is what most home cooks miss. Reusing raw marinade as a sauce is a food safety problem because of the raw beef contact. Boiling it for 2 to 3 minutes kills any contamination and concentrates the flavor into a glossy drizzle.
Flank steak demands two non-negotiable rules: don’t overcook, and slice against the grain. Five minutes per side at medium heat lands a perfect medium with a good char. Push past medium and flank goes from tender to chewy fast.
The rest is just as important. Three to five minutes off the grill lets juices redistribute through the muscle fibers. Skip the rest and your cutting board becomes a juice puddle.
Pro Tips
- Use a sharp knife to score lightly. Cuts should be ⅛ inch deep, not deeper, or the meat falls apart on the grill.
- Bring the steak to room temperature 30 minutes before grilling. Cold meat in a hot grill creates uneven cooking.
- Slice on a strong diagonal against the grain. Look for the muscle striation lines and cut perpendicular.
- Use an instant-read thermometer. Pull at 130°F (54°C) for medium-rare.
Variations
- Add 2 tablespoons rice vinegar to the marinade for a brighter, more Korean bulgogi-style flavor.
- Use skirt steak instead of flank for an even more flavorful cut, reducing marinade time to 4 hours.
- Top sliced steak with a sesame-cilantro gremolata of toasted sesame seeds, chopped cilantro, and lime zest for finishing pop.
Ingredients
Directions
Rinse and pat dry the flank steak.
Score the meat lightly in a 2 inch diamond pattern, to allow the flavour of the marinade to penetrate.
Combine the remaining ingredients in a flat glass dish or in a heavy ziploack bag.
Place meat in the marinade and cover, or seal and marinate in the refrigerator 6 hours or overnight, turning 2 to 3 times.
Preheat the barbecue on HIGH, and brush the grids with oil to prevent sticking.
Place the flank steak on hot grids, and reduce heat to MEDIUM.
Grill approximately 5 minutes per side for medium.
Allow the steak to rest for 3 to 5 minutes before carving.
Meanwhile, place the marinade in a small heavy saucepan and bring to a boil on the sideburner or stove and cook for 2 to 3 minutes.
Carve the steak into thin slices on the diagonal, against the grain.
Drizzle the cooked marinade over the meat.
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