Stove-top Grilled Asian Flank Steak

A marinade of lemon, sherry and white wine vinegar, combined with ginger, sesame oil and soy sauce gives this flank steak an Asian flavor and melt in the mouth tenderness. Everyone’s exhausted after work, and tempting as it is to order take out, why bother when you can cook something better in less time than it takes to get your order delivered? A few minutes work the night before and the steak will be ready to serve twenty minutes from the time you take it out of the fridge the next day.

Flank steak is cheaper too. I bought three pounds at Costco for the same amount it costs to buy a Veggie Supreme at the local pizzeria: that’s three steak dinners for the price of one pizza. If you buy in bulk, cut the steak across the grain and freeze the pieces of meat in separate zip lock plastic bags. If the meat is frozen, allow a day in the fridge to defrost it, plus overnight to marinate it. You can add the marinade to the same bag the meat was stored in.

Flank steak is one of the leanest cuts around, so be careful not to over cook it. Set the timer and you won’t go wrong, and if you can, cook the steak in a cast iron skillet because it holds the heat evenly. For double deliciousness, make a homemade dressing the night before and toss a salad together while the steak is cooking. As you can probably tell from the photo, I couldn’t find the good knife when it was time to cut the steak, but no matter how you slice it, the great flavor of this easy steak is a winner.

Stove-top Grilled Asian Flank Steak

Serves 4, adapted from “Great Recipes for Good Health”


2 tablespoons (30 ml) tamari (wheat-free soy sauce)
1 tablespoon (15 ml) brown sugar or 1 1/2 tablespoons (22.5 ml) dextrose
1 tablespoon (15 ml) lemon juice, freshly squeezed
2 teaspoons (10 ml) Dijon or spicy brown mustard
2 teaspoons (10 ml) fresh ginger, minced
2 teaspoons(10 ml) toasted sesame oil
1/4 teaspoon (1.25) black pepper
2 tablespoons (30 ml) dry sherry


1 pound flank steak, trimmed of fat
1 teaspoon olive oil


2 tablespoons dry sherry
2 tablespoons white wine vinegar
2 tablespoons water
1 1/2 teaspoons dextrose (or 1 teaspoon sugar)

Put the steak on a plate and poke it with a fork many times across the surface. Put the steak into a large zip lock bag.  In a small bowl, combine all the marinade ingredients and pour the mixture into the zip lock bag with the steak. Seal the zip lock bag, pressing out as much of the air as you can, so that the marinade covers the steak completely. Refrigerate the steak overnight, turning the bag over in the morning.

Twenty minutes before you’re ready to eat, remove the steak from the marinade and pat it dry with paper towels. Use a sharp knife to score the surface with a cross-hatch pattern on one side. Heat a heavy 10-inch skillet (cast iron is perfect) on medium-high. Put the olive oil into the skillet and use a wadded up paper towel to spread it evenly over the skillet surface, being careful not to burn yourself. Put the steak into the skillet, scored side up. For rare, cook the steak for 3 minutes on each side. For medium-rare, cook the steak for 6 minutes on each side. Put the meat on a platter and make the sauce.

Let the skillet cool for a minute. Meanwhile, combine the sauce ingredients in a bowl, then pour the mixture into the skillet. Cook it over medium heat, stirring constantly until it thickens, about 1 to 2 minutes. Spoon the sauce over the steak, then slice it thinly, across the grain and serve.

14 thoughts on “Stove-top Grilled Asian Flank Steak

    • It’s been a while since I did the overnight marinade as well, but then I bought three pounds and now I’ve had it twice in the last week. I suppose I should slow down, but everyone loves it and I love the fact that it’s so, so easy.

    • Thanks! I didn’t know blogging would be so much fun, especially the chance to see what everyone else is doing.

    • I’m in love with my cast iron skillet- I use it for everything. Once it gets a good seasoning, it’s like non-stick, but better.

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