This grilled Asian-marinated flank steak captures classic Asian flavors: soy sauce, seasoned rice vinegar, toasted sesame oil, scallions, a touch of sugar and fragrant Sichuan peppercorns. It makes a vibrant, savory marinade for flank steak. Serve with steamed rice, stir-fried vegetables, or a simple bok choy salad for a complete meal.
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Ingredients
What are Sichuan peppercorns?
Sichuan peppercorns are a staple in Chinese cuisine, prized for their citrusy, floral aroma and mild numbing sensation. They pair beautifully with soy, rice vinegar and sesame oil, adding a bright, slightly floral note to the marinade without overwhelming the other flavors.
Flank steak vs. skirt steak
Flank and skirt steak are both flavorful, lean cuts from the working muscles of the cow, and they can often substitute for each other. Skirt steak is longer and thinner, while flank is slightly firmer and slices beautifully for presentation. Both accept marinades well; adjust marinating time based on thickness—flank benefits from a longer 6–8 hour soak, while skirt steak can be marinated about an hour if it’s thinner.
How to marinate flank steak
Lightly score the surface of the flank steak with shallow diagonal cuts to help the marinade penetrate. Place the steak in a shallow dish with scallions and the marinade, cover tightly and refrigerate for 6–8 hours, flipping once halfway through. When marinating is complete, discard the marinade and let the steak rest at room temperature for about 30 minutes before grilling.
After marinating and resting, the steak is ready for the grill.
How to grill
Preheat the grill to medium-high. Using tongs, place the flank steak on the grates and grill about 10 minutes per side, depending on thickness and desired doneness. A quick-read thermometer is useful—aim for medium-rare to medium for best tenderness. Tent the steak with foil and rest for about 10 minutes before slicing.
Always slice against the grain to ensure tender, easy-to-chew slices.
Tried and true tips
- Include a small amount of white sugar in the marinade to promote caramelization on the grill.
- If you can find garlic-infused oil, use it in the marinade to add a subtle garlic note without overpowering the dish.
- Flank is a lean, somewhat tough cut; the marinade helps tenderize it. For naturally tender cuts like ribeye, shorten the marinating time to about an hour.
- Scoring the steak lightly helps the marinade penetrate and encourages even caramelization.
- Let the steak rest after grilling to redistribute juices before slicing.
- If you don’t have a grill, sear the steak in a very hot cast-iron pan for a similar result.
- Reheat sliced steak gently on the stovetop in a non-stick pan to avoid drying it out.
Three favorite ways to serve
- Build a bowl with steamed brown rice, sliced flank steak and stir-fried vegetables. Finish with toasted sesame seeds, a dash of soy and your favorite Asian hot sauce.
- Make Asian-style tacos on corn tortillas with a quick slaw. Toss prepackaged coleslaw mix with seasoned rice vinegar, toasted sesame oil, a pinch of sugar and black sesame seeds. Add Sriracha mayo, sliced avocado and cilantro.
- Use the sliced steak in lettuce wraps topped with chili crisp, rice sticks and a splash of soy sauce for a fresh, handheld option.
More Asian-inspired recipes you will love
If you enjoy these flavors, try other Asian-inspired recipes using similar pantry ingredients. Experimenting with citrus, soy, garlic and sesame will yield many tasty meals for weeknights and entertaining.
If you make this recipe, consider leaving a comment to help other readers and share your rating. We appreciate your feedback!
All content and photographs ©Claudia’s Table and claudiastable.com
Grilled Asian Marinated Flank Steak
Ana Coronado
September 6, 2025
Equipment
- Outdoor or indoor grill pan
- Shallow dish
Ingredients
Asian marinade
- 1/2 cup soy sauce (low sodium)
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons toasted sesame oil
- 3 tablespoons neutral or garlic-infused oil
- 1 teaspoon Sichuan peppercorns
- 5 cloves garlic, roughly chopped
- 1/2 teaspoon ginger powder
- 1 tablespoon white sugar
- 1 teaspoon kosher salt
Flank steak
- 3 large scallions, roughly chopped
- 2 pound flank steak
For serving (optional)
- 4 cups steamed rice
- 4 cups stir-fried vegetables
Instructions
Prepare the Asian marinade
- In a small bowl combine soy sauce, seasoned rice vinegar, toasted sesame oil, garlic, Sichuan peppercorns, neutral or garlic oil, sugar, ginger and salt. Mix well.
How to marinate the flank steak
- Gently score the top of the flank steak with shallow diagonal cuts to help the marinade penetrate.
- Place the steak and scallions in a shallow dish and pour the marinade over them.
- Cover tightly and refrigerate for 6–8 hours, flipping once halfway through.
- Remove the steak from the marinade and discard the liquid. Let rest 30 minutes before grilling.
How to grill
- Preheat the grill to medium-high heat.
- Place the flank steak on the grill and cook about 10 minutes per side, adjusting based on thickness and desired doneness.
- Use a quick-read thermometer to confirm doneness.
- Tent with foil and rest about 10 minutes before slicing.
- Slice against the grain and serve with steamed rice and stir-fried vegetables.
Notes
Tried and true tips
- White sugar helps the steak caramelize while grilling.
- Garlic-infused oil adds another layer of flavor if available.
- Marinades tenderize lean cuts like flank; reduce time for more tender cuts.
- Scoring promotes even cooking and better flavor absorption.
- Rest the steak after cooking to retain juices.
- You can sear the steak in a hot cast-iron pan if you don’t have a grill.
- Reheat sliced steak gently on the stovetop to avoid drying.
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com