Marinated Flank Steak

Marinated Flank Steak


  • 1 1/2 lb flank steak
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 1 tbsp sesame oil
  • 1 tbsp lime juice
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tsp Asian chili sauce
  • 1 tsp black pepper, freshly ground


  1. Rinse and pat dry the flank steak. Score the meat lightly in a 2" diamond pattern, to allow the flavour of the marinade to penetrate.
  2. Combine the remaining ingredients in a heavy resealable Ziploc bag. Place meat in the marinade and cover, or seal and marinate in the refrigerator 6 hours or overnight, turning 2 - 3 times.
  3. Preheat the barbecue on HIGH, and brush the grids with oil to prevent sticking. Place the flank steak on hot grids, and reduce heat to MEDIUM. Grill approximately 5 minutes per side for medium. Allow the steak to rest for 3 - 5 minutes before carving.
  4. Meanwhile, place the marinade in a small heavy saucepan and bring to a boil on the side burner and cook for 2 - 3 minutes.
  5. Carve the steak into thin slices on the diagonal, against the grain. Drizzle the cooked marinade over the meat.

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  • Cameron Mitchell