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Soy Sauce Marinated Flank Steak

Grilled Flank Steak with Soy Marinade and Scallions

5 from 5 reviews

From the July 2019 Bon Apetit, as seen on Epicurious, this steak is marinated after grilling! This provides MORE FLAVOR! Isn’t that what it’s all about? So easy, too! There’s some inactive time pre-grilling and some post-grilling, too, but all in the name of flavorful, tender steak!

Scale

Ingredients

For the Steak:

For the Marinade:

Ganish (optional):

Instructions

Prepare the Steak:

  1. Place the steak on a cutting board or a sheetpan. Pat it dry on both sides.
  2. Lightly score with a paring knife: be sure to go against the grain, i.e. perpendicular (90-degree angle) to the grain of the steak. You’ll be able to use these scored lines to remember which way to slice the steak at the end! The scoring should be quite shallow – no deeper than 1/8” and make the scored lines 1” apart. Scoring will prevent the steak from curling when grilling. (Note 1)
  3. Season generously with Kosher salt and pepper. Let sit at room temperature 30-60 minutes. 
  4. On a smaller rimmed pan, toss the scallions with 2 Tbsp of the olive oil.

Make the Marinade:

  1. In a bowl, whisk together the mirin, soy sauce, brown sugar, rice vinegar, sriracha, and sesame oil. Be sure sugar is dissolved. Set aside.
  2. Preheat the Grill to Medium-High.

Grill:

  1. Pat the steak dry again – the salt will have drawn out some moisture. (Note 2) Rub the steak with the remaining 1 Tbsp olive oil. 
  2. Lightly oil grill grate. Grill the scallions until tender and charred a bit, about 1-2 minutes. Set on serving platter.
  3. Grill the steak, turning every 2 minutes, until Medium-Rare. This will take 6-8 minutes.
  4. Transfer to a cutting board and rest 10 minutes.
  5. Thinly slice steak across the grain (the same direction as you scored it when preparing the steak), and place on a rimmed platter. Drizzle all of the juices from the cutting board over the steak, then pour the reserved marinade over. Let sit at least 15 minutes before serving. Sprinkle with sesame seeds as desired.

 

 

Notes

  1. Be sure to score across the grain – the scored marks should criss-cross the grain at a 90-degree angle. And then, when slicing, slice parallel to the score marks.
  2. Patting dry the steak helps it caramellized when cooked on the grill. Be sure to pat dry just before placing over the heat.
  3. Flank steak is very tender when cooked to Medium-Rare. 6-8 minutes total should do the trick, especially as carryover cooking will make it a bit more done as it rests.

Nutrition

Keywords: Flank Steak, grilled, marinade

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