Why You’ll Love this Sweet-Savory Asian Flank Steak
This Asian flank steak combines the perfect balance of sweet honey with savory soy sauce that’ll make your taste buds dance.
I’m talking about a marinade that transforms an affordable cut into something restaurant-worthy. The scallions and garlic infuse the meat with aromatic depth while the marinade becomes a delicious sauce for drizzling.
What’s not to love about a recipe that’s both impressive and simple?
The caramelization you’ll get from grilling creates a mouthwatering crust, while inside remains tender and juicy. Sliced thin across the grain, it practically melts in your mouth.
What Ingredients are in Sweet-Savory Asian Flank Steak?
This Asian flank steak recipe is all about balancing bold flavors that transform an everyday cut of beef into something special. The marinade does double duty here – first tenderizing and flavoring the meat, then reducing into a delicious sauce you’ll want to drizzle over everything.
What makes this recipe so approachable is that the ingredients are straightforward pantry staples that come together to create complex flavor without complex techniques.
- 18 ounces lean flank steak
- 3/4 cup reduced sodium soy sauce
- 1/4 cup canola oil
- 1/4 cup honey
- 1/4 cup water
- 3 scallions, chopped
- 4 garlic cloves, finely chopped
When shopping for this recipe, look for a flank steak with good marbling but not too much fat. The reduced-sodium soy sauce is really important here – regular soy sauce would make the final dish too salty.
Don’t have canola oil? Any neutral oil like vegetable or grapeseed will work perfectly.
And while the recipe doesn’t call for it, a sprinkle of toasted sesame seeds or sliced fresh chilis would make a gorgeous garnish if you’re feeling fancy.
The beauty of this recipe is in its simplicity and adaptability.
How to Make this Sweet-Savory Asian Flank Steak
Making this Asian flank steak couldn’t be simpler, and the results are absolutely spectacular. Start by combining your marinade ingredients in a large resealable plastic bag – 3/4 cup reduced sodium soy sauce, 1/4 cup canola oil, 1/4 cup honey, 1/4 cup water, 3 chopped scallions, and 4 finely chopped garlic cloves. This flavor powerhouse does all the heavy lifting for you. Using a high-quality luxury Thai cookware will enhance the flavors of your marinade and make preparation much more enjoyable.
Place your 18 ounces of lean flank steak in the bag, seal it while squeezing out any excess air (nobody wants a marinade explosion in the fridge), and refrigerate for at least 2 hours. Honestly, the longer you can let it marinate, the better – overnight is magical if you can plan ahead.
When you’re ready to cook, remove the steak from the marinade, but don’t you dare throw that liquid gold away! Transfer the marinade to a small saucepan and set it aside for now. Fire up your grill to medium-high heat, or preheat your broiler if cooking indoors.
Grill or broil the steak, turning just once, until it reaches your desired doneness – about 4-5 minutes per side for medium-rare. For an incredible smoky flavor dimension, consider using a smoker grill instead of a regular grill. Meanwhile, bring that reserved marinade to a full boil (this is non-negotiable for food safety), then reduce the heat to low and let it simmer for 5 minutes until slightly thickened. This transforms what was once just a marinade into a rich, glossy sauce that’ll make you want to lick your plate.
The final step is all about the presentation. Let the steak rest for 5-10 minutes (this helps keep all those amazing juices inside the meat where they belong), then slice it thinly across the grain.
The cross-grain slicing is essential here, folks – it breaks up those muscle fibers and makes each bite wonderfully tender. Arrange those gorgeous slices on a platter, drizzle with the reduced marinade sauce, and maybe scatter some extra chopped scallions on top for a bit of color and freshness. The contrast between the caramelized exterior and the juicy interior is nothing short of mesmerizing.
Sweet-Savory Asian Flank Steak Substitutions and Variations
While the classic Asian flank steak recipe is already mouthwatering perfection, I’m all about giving you options to customize it to your taste or work with what you’ve got on hand.
No flank steak? Try skirt steak or flat iron instead. You can swap the honey for brown sugar or maple syrup for different sweet notes.
Not a fan of soy sauce? Try coconut aminos for a slightly sweeter, gluten-free alternative. For extra heat, add sriracha or fresh ginger to the marinade.
Want to go tropical? Pineapple juice makes a fantastic addition that tenderizes while adding sweetness.
What to Serve with Sweet-Savory Asian Flank Steak
When you’ve spent time perfecting that sweet-savory Asian flank steak, you’ll want sides that complement its bold flavors without overshadowing your star protein.
I love pairing mine with steamed jasmine rice to soak up that delicious boiled marinade – trust me, it’s too good to waste.
For vegetables, try quick-stir-fried bok choy with garlic, or a simple cucumber salad with rice vinegar and sesame oil.
Want something heartier? Roasted sweet potatoes offer a nice contrast to the savory meat.
And don’t forget a cold Asian beer or crisp white wine to round out the meal. Your taste buds will thank you.
Final Thoughts
This Asian flank steak recipe has become a staple in my kitchen for good reason. The perfect balance of sweet honey, savory soy sauce, and aromatic garlic creates a flavor profile that’s simply irresistible.
What makes this dish truly special? It’s versatile enough for weeknight dinners but impressive enough for guests. The marinade does all the heavy lifting, infusing the meat with flavor while you attend to other things. For a complete meal, consider serving it alongside homemade sides like simple pizza dough repurposed as delicious flatbread.
Remember to slice against the grain for maximum tenderness, and don’t skip boiling that marinade—it transforms into the most delicious sauce that ties everything together. If you enjoy this flavor combination, you might also appreciate how panko breadcrumbs add wonderful texture to Asian-inspired dishes like General Tso Chicken.
