The Ultimate Asian Flank Steak Marinade Food

KEN'S FLANK STEAK MARINADE

Steps:

• Place flank steak in large shallow dish (or large food storage bag).
• Combine marinade ingredients, stirring well.
• Pour over steak; cover and marinade in refrigerator 8 hours, turning bag or steak occasionally.
• Drain steak, reserving marinade.
• Grill steak to desired degree of doneness, basting often with marinade.
• To serve, slice steak across grain in thin slices.

ULTIMATE FLANK STEAK MARINADE

Steps:

• 1. Place garlic, salt, pepper, and thyme on a cutting surface adn use a large knife to chop together until mixed.
• 2. Transfer mixture to a large ziplock bag. Add soy sauce and oil; seal and press bag gently to combine ingredients.
• 3. Place steak in the bag and seal. Turn several times to coat meat.
• 4. Refrigerate, turning several times, for at least 3 hours and up to overnight.
• 5. To cook meat: preheat broiler to high and arrange rack 6 inches from heat source. Remove meat from bag and pat dry; discard marinade. Broil on a broiling pan for 7 minutes. Turn meat over and broil 5 to 7 minutes longer. To check for doneness, test with the tip of a sharp knife. If juices run red, broil 1 to 2 minutes longer, until instant-read thermometer reads 140 degrees F (for medium rare). Let steak rest for 10 minutes. Working against the grain, cut into thin slices with a knife.

ASIAN-MARINATED FLANK STEAK

Steps:

• Combine first 9 ingredients in a small bowl. Reserve 1/4 cup hoisin mixture; spoon remaining mixture into a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 24 hours, turning bag occasionally.
• Remove steak from bag; discard marinade.
• Prepare grill, grill pan or broiler to medium-high heat.
• Place steak on rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with reserved 1/4 cup sauce.

ASIAN FLANK STEAK MARINADE

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!

ASIAN FLANK STEAK

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.

THE ULTIMATE FLANK STEAK - THE ORIGINAL RECIPE

Steps:

• This steak is best served with the center red/pink, it is at it's most tender state at that point.
• Place steak in sealable plastic bag.
• Add remaining ingredients, except butter, and place in refrigerator for 6 to 12 hours to marinate.
• Turn bag over at least four times during marination.
• Grill over hot hardwood coals, basting frequently with marinade, for about 8-10 minutes a side.
• Check for doneness.
• When done cut steak on diagonal across the grain.
• Serve with remaining marinade that has been heated to a boil with butter added.
• The flavors can be intensified by using your favorite smoking chips on the cooking coals (I use sassafras, hickory, or apple).
• Leftovers make excellent sandwiches when topped with bacon, tomato and melted cheese (Swiss, Cheddar, Smoked Gouda or Blue) and remaining marinade drizzled on top.
• I store the leftovers in the marinade to keep the steak moist and flavorful.

ASIAN MARINATED FLANK STEAK

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!