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

• ½ cup soy sauce

• ⅓ cup olive oil

• ¼ cup red onion, minced

• 2 oz maple syrup (about 4 tbsp)

• 1 tbsp fresh ginger, minced

• 1 tbsp fresh cilantro, chopped

• 1 tsp salt

• 1 tsp fish sauce

• 1 tsp sriracha (adjust to taste)

• ¼ tsp black pepper

• 2 lbs flank steak

• ½ oz lime juice (about 1 tbsp)

Instructions

1. Make the Marinade

• 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.

• 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

• Place the flank steak in a large baking dish or resealable bag.

• Pour the marinade over the steak, ensuring it’s well coated.

• 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

• Remove the steak from the marinade and pat the surface dry with paper towels to ensure a good sear.

• 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

• Preheat your grill to 450°F (232°C).

• Place the steak on the grill, close the lid, and cook for about 4 minutes or until char marks appear.

• Flip the steak and cook for an additional 2–5 minutes, depending on desired doneness:

  • Rare: 125°F (52°C)

  • Medium-rare: 130–135°F (54–57°C)

  • Medium: 140°F (60°C)

  • Medium-well: 150°F (65°C)

5. Rest and Slice

• Transfer the steak to a cutting board, tent it loosely with foil, and rest for 10 minutes to retain juices.

• Slice thinly against the grain.

6. Serve

• Drizzle the reserved marinade with lime over the sliced steak.

• Garnish with extra chopped cilantro if desired and serve immediately.

Tips for Best Results

• Always pat the steak dry before grilling for a better sear.

• Use a meat thermometer to avoid overcooking — flank steak tastes best when cooked medium-rare to medium.

• Letting the steak rest keeps it tender and juicy when sliced.

Make Ahead & Storage

• Make Ahead: Mix the marinade up to 1 day in advance and refrigerate.

• Refrigerator: Store leftover steak in an airtight container for up to 3 days.

• Freezer: Freeze cooked steak for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Timing

• Prep Time: 10 minutes

• Marinating Time: 1 hour

• Cook Time: 8–10 minutes

• Rest Time: 10 minutes

• Total Time: ~1 hour 30 minutes

Crispy Parmesan Garlic Chicken Recipe is one of the easiest meals to make, yet so tasty and delicious. With breaded, crispy chicken, potatoes and asparagus. Your whole family will enjoy and it will be a breeze to make.

Juicy on the inside and crunchy on the outside, this whole meal is made on just one sheet pan. Aren’t the best recipes, ones with just one dish to wash? And still, this crispy Parmesan garlic chicken is one of the favorite meals in my family.

Can You Make Crispy Parmesan Garlic Chicken in a Skillet?

Yes, you can. Heat about 2 tablespoons oil in a medium skillet over medium heat, then cook the breaded chicken for about 4 to 5 minutes per side, depending on thickness, until golden and cooked through. Turn it as needed so it browns evenly on both sides.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 2 large eggs
• 2 oz milk (1/4 cup)
• 3 cups panko breadcrumbs
• 2 cups shredded Parmesan cheese
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 lb baby potatoes
• 1 handful asparagus, trimmed
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 425°F. Lightly grease a sheet pan with cooking spray or line it with parchment paper.
2. Prepare the egg mixture.
   In a shallow bowl, whisk together the eggs and milk.
3. Prepare the coating.
   In another shallow bowl, combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder.
4. Season the chicken.
   Pat the chicken dry and season both sides with salt and black pepper.
5. Coat the chicken.
   Dip each piece of chicken into the egg mixture, then press it into the Parmesan-panko mixture until fully coated.
6. Arrange on the sheet pan.
   Place the coated chicken on one side of the prepared sheet pan.
7. Season the potatoes.
   In a medium bowl, toss the baby potatoes with a little olive oil, salt, and black pepper. Spread them on the pan next to the chicken.
8. Start baking.
   Bake for 15 minutes.
9. Add the asparagus and flip the chicken.
   Remove the pan from the oven. Flip the chicken carefully. In a separate bowl, toss the asparagus with a little olive oil, salt, and black pepper, then add it to the sheet pan.
10. Finish baking.
    Return the pan to the oven and bake for another 13 to 15 minutes, or until the chicken is golden and cooked through and the potatoes are tender. The chicken should reach an internal temperature of 165°F.
11. Serve.
    Serve right away while the coating is still crisp.

Notes

• If the chicken breasts are very thick, pound them slightly so they cook more evenly.
• Shredded Parmesan helps create a crisp, flavorful crust, but finely grated Parmesan works too.
• Add the asparagus later so it stays tender and does not overcook.
• For extra browning, you can broil the pan for 1 to 2 minutes at the end.

Baked Crispy Garlic Avocado Fries are perfectly crispy when coated in garlic panko crunchy crust, and baked. They are the perfect side to your main meal and a great appetizer.

The avocados hold up nicely when you’re dredging them in eggs, flour and panko mixture. They are not to hard to fry. They will soften in the oven, regardless they are somewhat hard and underripe.

Ingredients

For the Avocado Fries

• 4 slightly firm avocados
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 3 large eggs
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon garlic powder
• Olive oil spray or cooking spray

For the Honey Chipotle Dip

• 6 oz nonfat Greek yogurt
• 2 tablespoons light mayonnaise
• 1 chipotle pepper in adobo sauce, finely chopped
• 1 teaspoon honey
• 1/4 teaspoon salt
• Pinch of garlic powder, or to taste

Instructions

1. Preheat the oven to 400°F. Lightly grease a baking sheet or line it with parchment paper.
2. Prepare the avocados.
   Slice each avocado in half, remove the pit, and peel. Cut each half into fry-shaped slices. If you want thinner fries, cut each slice again lengthwise.
3. Set up the coating stations.
   Place the flour in one shallow bowl. Beat the eggs in a second bowl. In a third bowl, mix the panko, Italian seasoning, salt, and garlic powder.
4. Coat the avocado fries.
   Dredge each avocado slice in the flour, then dip it in the egg, and finally coat it in the seasoned panko mixture. Press gently so the coating sticks well.
5. Arrange on the baking sheet.
   Place the coated avocado fries in a single layer on the prepared baking sheet. Lightly spray the tops with olive oil or cooking spray.
6. Bake.
   Bake for 12 to 15 minutes, turning them halfway through, until the coating is lightly golden and crisp.
7. Make the dip.
   While the avocado fries bake, stir together the Greek yogurt, mayonnaise, chipotle pepper, honey, salt, and garlic powder in a small bowl until smooth.
8. Serve.
   Serve the avocado fries warm with the honey chipotle dip on the side.

Notes

• Use slightly firm avocados so the slices hold their shape during coating and baking.
• A light spray of oil helps the panko turn more golden and crisp in the oven.
• For a spicier dip, add a little extra adobo sauce along with the chopped chipotle.
• These are best eaten right away while the coating is still crisp.