No. 312: Grilled Asian Flank Steak

The other night steak sounded good. So did some classically Asian flavors. This marinade sounded like the perfect way to marry the two.


1/4 cup Worcestershire sauce
1/4 cup reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon sesame oil
2 teaspoons Chinese five-spice blend
1 teaspoon minced garlic
1/2 teaspoon minced fresh gingerroot
1 beef flank steak (1 1/2 to 2 pounds)
2 tablespoons hoisin sauce, warmed (optional)
3 green onions, thinly sliced (optional)
1 tablespoon sesame seeds, toasted (optional)

To make

In a large resealable plastic bag, combine the first seven ingredients; add steak. Seal bag and turn to coat meat well with the marinade. Refrigerate overnight (or as long as you can before cooking).

Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness. Let stand for 5 minutes.

Thinly slice steak across the grain.

Sliced steak

To serve, drizzle with hoisin sauce and garnish with onions and sesame seeds.

The results

Easy, fresh and delicious. That's what this marinade is.

Flank steak couldn't be faster and easier to prepare. Somehow I always forget how much I like it until I make it again. Thank you, Costco, for making it affordable.

Flank steak and kale

I roasted some kale chips to have as a side and we has a super fast and simple dinner. And I couldn't stop snacking on all that kale - yum.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina