Asian Grilled Flank Steak | Grilled Steak Recipe with Asian Marinade (2024)

FAQs

Can you marinate flank steak too long? ›

Don't Marinate More Than 24 Hours.

The steak will begin to break down after a day of marinating, which isn't what you want! A minimum of 4 hours and a maximum of 24 hours marinating in this flank steak marinade will yield a tender, juicy flank steak.

Rub a flank steak with olive oil, season it with salt and pepper and slide it onto a foil-lined sheet pan for easy cleanup. Then just broil it until it's medium-rare, 6 to 8 minutes. No flipping needed.

Flank steak is extremely lean with hardly any fat or connective tissue so it does not need to be trimmed but it should be pounded with a meat mallet in order to tenderize the steak. Do you have to marinate flank steak? Flank steak needs to be marinated or braised to increase tenderness.

This is how to tenderise beef with a Chinese restaurant method called “velveting beef”. Also used for chicken, it's a simple, highly effective technique using baking soda that transforms economical beef so it's incredibly tender in stir fries and stir fried noodles.

Preheat your grill for direct heat grilling at 450 degrees F. Grill the steak for 4-5 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 145 degrees for medium. Remove the steak from the grill to a cutting board and allow to rest for 10-15 minutes.

How long does it take to grill flank steak? Flank steak is a relatively thin cut, but depending on the thickness of your piece, it should take 3 to 5 minutes per side over a very hot grill (around 400˚ to 450˚) or in a grill pan over medium-high heat.

The critical reason for this is that flank steak, although lean and tasty, is tougher than other cuts of beef due to the many long, thin fibers running through it. To help tenderize flank steak, it is often marinated and cooked by grilling, stir-frying, broiling, or smoking.

Marinating the steak in salt

Salt not only makes the flank steak taste better, but also helps to tenderize it. Flank steak can be marinated with other ingredients, but if you add only salt and a little pepper, the flavor will also be very good.

Is it better to marinate or dry rub flank steak? ›

The big advantage of dry rubs, and the reason we love using them so much, is that they don't add any additional moisture to the exterior of a piece of meat the way that a marinade does.

The most representative form of gogi-gui is bulgogi, usually made from thinly sliced marinated beef sirloin or tenderloin. Another popular form is galbi, made from marinated beef short ribs.

If you've ever wondered what cut goes into everyone's favorite Korean BBQ beef dish of bulgogi, look no further than the sirloin steak. This often overlooked piece of beef is known more for its flavor than its texture, which makes it an excellent recipient for recipes that involve a little bit of marinade.

Pour sauce over flank steak. Turn the steak until it has been completely covered in the marinade. Marinate in the refrigerator for at least two hours but up to 24 hours. The longer you marinate the steak, the more flavor!

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

Pour marinade over flank steak in the baking dish; turn several times to coat thoroughly with marinade. Cover, and refrigerate for 2 to 6 hours, or up to 12 hours if you have time. When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.

If you're looking for a tender and flavorful way to cook flank steak, consider slow cooking. Slow cooking allows the meat to break down and become melt-in-your-mouth tender while infusing it with rich flavors.