A foolproof flank steak done under the broiler. This is tender, easy to make, and has all the best Asian flavors.
Table of contents
❤️ Why you’ll love this recipe
- Full of Flavor: This recipe blends the bold flavors of garlic, ginger, soy sauce, and sherry to create a marinade that packs a punch!
- Easy to Prepare: With a simple set of ingredients and a straightforward process, this recipe is a breeze to prepare.
- Quick to Cook: Once marinated, the steak cooks quickly under the broiler, making it a great option for a busy weeknight meal.
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following for this simple dinner:
- Dry sherry
- Soy sauce
- Minced garlic cloves
- Ginger paste
- Asian sesame oil
- Flank steak
Step One: marinade
Whisk together your sherry, soy sauce, ketchup, minced garlic, ginger paste, and sesame oil in a glass baking dish. When it’s nicely blended, add your flank steak. Make sure you flip it a few times so that it’s fully coated with that beautiful marinade.
Let the steak sit, basking in the marinade at room temperature for about 2 hours. Every once in a while, flip it to ensure an even flavor distribution.
Step Two: boil sauce
Now, drain the marinade into a small saucepan and bring it to a rolling boil for 3 minutes. This is also the perfect time to preheat your broiler.
Step three: broil
Pop your steak onto a baking sheet and slide it under your preheated broiler. You’ll want to broil it for about 4 minutes on each side for a beautiful medium-rare finish. Once done, let it rest for about 15 minutes.
Step Four: slice and serve with sauce
🥫 Storage instructions
To store leftover flank steak, allow it to cool completely. Then, transfer it to an airtight container and refrigerate for up to 4 days. Store the sauce separately.
If you want to freeze it, wrap the cooled, unsliced steak tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating and slicing.
Just think of it as a shortcut to fussing with tomato paste and brown sugar. 😉
Yes, it is safe to eat the marinade from raw meat if it has been properly boiled. Boiling the marinade kills any bacteria that may have been present from the raw meat, making it safe for consumption. Ensure that you bring it to a rolling boil for at least 3 minutes to ensure all harmful bacteria are eliminated.
👩🏻🍳 Expert tips
- Make sure you slice your steak against the grain. This ensures the meat is tender and flavorful.
- Letting your steak rest after broiling is crucial. This allows the juices to redistribute throughout the steak, making every bite juicy and delicious.
📘 more simple main courses
🍽 Serve it with
- Skillet Fried Rice
- Stir-Fried Vegetables
- Asian-style Coleslaw
- Sesame Noodles
📖 Here’s the recipe
Asian Flank Steak with Garlic Soy Ginger Marinade
- 1 13 x 9 casserole dish
- 1 Baking Sheet
- ½ cup dry sherry
- ⅓ cup soy sauce
- 2 tablespoons ketchup
- 2 garlic cloves minced
- 1 tablespoon ginger paste
- 1 tablespoon Asian sesame oil
- 1 pound flank steak 1½-1¾ pounds in size
- Make marinade. Whisk marinade in glass baking dish. Add flank steak and turn to coat. Let the steak marinate at room temperature 2 hours, turning occasionally.
- Boil marinade. Drain the marinade from the baking dish into a small saucepan; and boil at a rolling boil for 3 minutes. Meanwhile, preheat the broiler.
- Broil. Preheat broiler. Place the steak on baking sheet. Broil steak about 4 minutes per side for medium-rare. Using tongs, transfer steak to a platter and let it rest for 15 minutes.
- Serve. Cut against the grain into thin slices and serve, passing cooked marinade as sauce.