Grilled Flank Steak with Asian Marinade is a flavorful meal mixed with sriracha, soy sauce, garlic, ginger, and fish sauce. This marinade will take this flank steak to another level. And the best part is that you need only about 10 minutes to cook this meal.
I have a few tricks to make this flank steak the most flavorful you’ve ever tasted. Placing the meat in the marinade for about an hour before it hits the grill increases the flavor intensity.
After that, grill on very hot plates to make awesome grill marks, and the lean beef cooks very fast.
The Benefits of Marinating Flank Steak
The marinade benefits the steak in two ways, by infusing the dissolved water ingredients into the inside of the steak. From the soy sauce, ginger, garlic, salt, onion, honey, and fish sauce, making your every bite full of flavors. Black pepper and chili in sriracha give flavor to the surface of the flank steaks.
Ingredients
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½ cup soy sauce
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⅓ cup olive oil
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¼ cup red onion, minced
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2 oz maple syrup (about 4 tbsp)
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1 tbsp fresh ginger, minced
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1 tbsp fresh cilantro, chopped
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1 tsp salt
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1 tsp fish sauce
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1 tsp sriracha (adjust to taste)
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¼ tsp black pepper
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2 lbs flank steak
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½ oz lime juice (about 1 tbsp)
Instructions
1. Make the Marinade
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In a medium bowl, whisk together soy sauce, olive oil, red onion, maple syrup, ginger, cilantro, fish sauce, sriracha, salt, and black pepper until well combined.
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In a small bowl, set aside ¼ cup of the marinade and stir in the lime juice. Cover and refrigerate for serving later.
2. Marinate the Steak
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Place the flank steak in a large baking dish or resealable bag.
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Pour the marinade over the steak, ensuring it’s well coated.
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Cover and refrigerate for 30 minutes, then flip the steak and marinate for another 30 minutes.
Tip: For deeper flavor, marinate for up to 2 hours.
3. Prep for Grilling
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Remove the steak from the marinade and pat the surface dry with paper towels to ensure a good sear.
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Lightly spray the steak with cooking spray, or rub a small amount of oil onto the surface using a paper towel — this keeps the marinade flavor while helping prevent sticking.
4. Grill the Steak
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Preheat your grill to 450°F (232°C).
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Place the steak on the grill, close the lid, and cook for about 4 minutes or until char marks appear.
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Flip the steak and cook for an additional 2–5 minutes, depending on desired doneness:
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Rare: 125°F (52°C)
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Medium-rare: 130–135°F (54–57°C)
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Medium: 140°F (60°C)
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Medium-well: 150°F (65°C)
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5. Rest and Slice
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Transfer the steak to a cutting board, tent it loosely with foil, and rest for 10 minutes to retain juices.
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Slice thinly against the grain.
6. Serve
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Drizzle the reserved marinade with lime over the sliced steak.
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Garnish with extra chopped cilantro if desired and serve immediately.
Tips for Best Results
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Always pat the steak dry before grilling for a better sear.
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Use a meat thermometer to avoid overcooking — flank steak tastes best when cooked medium-rare to medium.
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Letting the steak rest keeps it tender and juicy when sliced.
Make Ahead & Storage
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Make Ahead: Mix the marinade up to 1 day in advance and refrigerate.
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Refrigerator: Store leftover steak in an airtight container for up to 3 days.
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Freezer: Freeze cooked steak for up to 2 months. Thaw overnight in the refrigerator and reheat gently.
Timing
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Prep Time: 10 minutes
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Marinating Time: 1 hour
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Cook Time: 8–10 minutes
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Rest Time: 10 minutes
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Total Time: ~1 hour 30 minutes
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