Asian Chimichurri Steak Foolproof Asian Flank Steak Marinade Food
ASIAN CHIMICHURRI STEAK | FOOLPROOF ASIAN FLANK STEAK MARINADE
This foolproof Asian flank steak marinade has brown sugar, soy sauce, mirin & garlic. Marinate overnight for tender, juicy Asian marinated flank steak! Served with a spicy Asian chimichurri sauce!
Provided by Jamie
Categories Main Course
Time 24m
Number Of Ingredients 9
Steps:
- Place the flank steak into a large ziplock bag. Mix together the ingredients for the Asian steak marinade and add it to the flank steak. Using the plastic bag, massage the steak and make sure the marinade evenly covers the steak. Let the flank steak marinate in the fridge for at least 6 hours. Overnight is recommended.
- Take the flank steak out of the fridge and let it come to room temperature as this ensures even cooking. Add clarified butter to a pan and heat over medium high heat until it just barely starts to smoke. Remove the steak from the bag, drip off the excess, and lay it flat on your hot pan.
- For medium rare steak: Leave the steak to sear on one side for about 6 - 7 minutes for a 1 inch thick steak. Then flip it over and leave it to sear on the other side for another 6 - 7 minutes. If using a meat thermometer, check that the internal temperature of your steak is 130° which will get you a medium rare done steak. Adjust the cooking time according to how you like your steak.
- Place the steak on a plate, loosely cover with foil, and let it rest for 5 - 6 minutes to let the juices redistribute into the meat. Serve the flank steak with spicy Asian chimichurri sauce.
Nutrition Facts : Calories 432 kcal, Carbohydrate 17 g, Protein 38 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 121 mg, Sodium 803 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
ASIAN FLANK STEAK
This flank steak comes out so delicious! It is so easy to make and you can put the marinade together, toss in the flank steak and toss in the freezer for an OAMC treat. The recipe comes from the Super Suppers cookbook.
Provided by Lvs2Cook
Categories Steak
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except steak in a large ziploc bag, close, and squish together to combine the the ingredients.
- Add the steak to the bag and marinate in the refrigerator for 1 to 24 hours.
- Preheat grill to medium-high.
- Place steak on grill and throw away extra marinade.
- Grill until you reach your favorite level of doneness.
- Let steak stand 10 to 15 minutes so that juices will redistribute.
- Slice meat across the grain into very thin slices.
ASIAN MARINATED FLANK STEAK
I originally got the idea for this out of Sunset Magazine, and have tweaked it to suit my family and friends. It makes a great OAMC entree for the grill, or to take camping. I've used this on chicken and salmon as well as beef, just reducing the marinating time appropriately. Don't use ground (dry) ginger in this- the flavor is not the same.
Provided by IngridH
Categories Steak
Time 13m
Yield 1 flank steak, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients except for steak in a gallon size zip top bag, and mix well to combine.
- Add steak to bag, remove all of the air, and seal.
- Marinate for up to 24 hours, turning bag occasionally.
- Remove meat from marinade, and grill or broil to desired degree of doneness.
- Thinly slice steak against the grain and serve.
- To OAMC, freeze bag for up to 6 months, and pull from freezer at least 24 hours before using.
- You can substitute (or add) garlic for the ginger. If you like it spicy, add more chili flakes!
ASIAN FLANK STEAK MARINADE
This is a delicious recipe for a marinade for flank steak. It would probably be tasty on chicken or salmon (minus the pepper flakes), as well. I typically use reduced sodium soy. Time does not include marinating time! Enjoy!
Provided by CycloneMommy
Categories Asian
Time 5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredient.
- Cover meat with sauce and marinate, flipping meat every hour or so.
- Marinate at least 4 hours, great if you marinate over night!
Nutrition Facts : Calories 64.7, Fat 0.8, SaturatedFat 0.1, Sodium 896.5, Carbohydrate 13.3, Fiber 0.2, Sugar 12.2, Protein 1.8
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- Combine the mirin, soy sauce, sesame oil, garlic and sriracha in a small bowl. Pour into a shallow dish just large enough to hold the flank steak. Add the steak and turn it several times to coat with the marinade. Cover and refrigerate for at least 4 hours (overnight is fine), turning once.
- To make the chimichurri sauce, place the shallot and garlic in the work bowl of a food processor and pulse several times to mince. Add the ginger and pulse to combine. Add the cilantro, basil and mint and pulse until the herbs are finely chopped. Add the olive oil, vegetable oil, rice wine vinegar, fish (or soy) sauce and black pepper. Process until blended, taste and add salt if necessary. Transfer the mixture to a serving dish, cover and refrigerate until ready to serve.
- Preheat a grill, grill pan or broiler on high heat. Cook the steak for 2-1/2 to 3 minutes per side for rare to medium-rare. Allow to rest for 5 to 7 minutes before slicing across the grain. Serve with Asian chimichurri sauce for dipping.
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- Zest all of the oranges to make approximately 4 tablespoons of zest. Add 2 tablespoons of the zest to a gallon freezer bag and 2 tablespoons to the bowl of a food processor for the chimichurri sauce. Squeeze the juice from 2 of the oranges into the gallon freezer bag and save the other orange for another use. Set 1 cup of the canola oil aside for the chimichurri to add later, and add the remaining 2 tablespoons of the canola oil to the freezer bag with 5 of the peeled garlic cloves roughly chopped or smashed. Add the other peeled and smashed garlic cloves to the food processor. Roughly chop the peeled and smashed ginger and add half to the marinade and half to the food processor along with the fresh herbs, rice wine vinegar, and sesame oil. To finish the chimichurri sauce, pulse the herb mixture while drizzling in the 1 cup of canola oil. Refrigerate until ready to use.
- To finish off the marinade, add the soy sauce and brown sugar to the gallon bag, seal the bag and massage the marinade together, add the steak, seal, and marinade at room temperature for 30 minutes or refrigerate up to 24 hours.
- Preheat the grill to high. Pull the steak from the marinade and allow to rest at room temperature for 30 minutes if refrigerated. Place the steak on the hot grill ad baste with the remaining marinade, cooking for for 5-7 minutes on each side for medium rare, or until steaks come to 125 degrees F. Transfer to a plate or cutting board and rest for 10 minutes.
- Going against the grain, cut the flank steak into thin slices and dress with the chimichurri sauce and serve.
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