Asian Flank Steak

Asian Flank Steak
based on 1 reviews
This Looks YUMMY!
10 min.
265 min.
6 Servings

A soy sauce, cilantro, ginger and garlic marinade gives this Asian Flank Steak a special flair, and makes a beautiful presentation. This recipe is easy to prepare and excellent for grilling or broiling.


  • 2 lb. flank steak, cut in half
  • 1 cup soy sauce
  • 1 cup water
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup granulated sugar
  • 1 tablespoon peeled, chopped fresh ginger
  • 4 cloves garlic, finely chopped
  • 1 to 1 1/2 teaspoons crushed red pepper flakes
Store Locator »
PLACE steak in large, heavy-duty resealable plastic bag. Add soy sauce, water, cilantro, sugar, ginger, garlic and crushed red pepper. Marinate in refrigerator, turning steak occasionally, for at least 4 hours or overnight.

PREHEAT grill or broiler.

GRILL or broil over medium heat for 7 to 8 minutes per side or until desired doneness. Cut steak against the grain on the diagonal to serve.

What did you think? Share Your Review »



Thank you for reviewing this recipe.



It is difficult to make flank steak taste bad, but the marinade in this recipe made it taste awesome! I think I will probably use the marinade for other steak in the future. I did subsitute half of the soy sauce with teriyaki sauce since I didn't have enough soy sauce. It was still fairly salty, so if you don't like salt you might want to make some changes. I will definitely make this again.

- Melissa from Wenatchee, WA

See More Reviews

Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • Calories: 240
  • Calories from Fat: 100
  • Total Fat: 11g (17% of DV)
  • Saturated Fat: 4.5g (23% of DV)
  • Cholesterol: 55mg (18% of DV)
  • Sodium: 250mg (10% of DV)
  • Carbohydrates: 3g (1% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 2g
  • Protein: 32g
  • Vitamin A: 0% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

BYE BYE BYE is packing its bags
— yep, and its recipes — and
moving over to
Don’t miss out!

Thank you!

Your email address has been added to the monthly newsletter subscription list.