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Contest-Winning Grilled Asian Flank Steak Recipe
Contest-Winning Grilled Asian Flank Steak Recipe photo by Taste of Home

Contest-Winning Grilled Asian Flank Steak Recipe

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“This recipe is a variation of the marinated ginger-sake flank steak my mother used to make. It was so good,” says Shawn Solley of Morgantown, West Virginia. So is the wonderful flavor and aroma of Shawn's incredibly tender lighter version. You'll want to try this one!
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
MAKES: 6 servings


  • 1/4 cup Worcestershire sauce
  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced fresh gingerroot
  • 1 beef flank steak (1-1/2 pounds)
  • 2 tablespoons hoisin sauce, warmed
  • 3 green onions, thinly sliced
  • 1 tablespoon sesame seeds, toasted, optional

Nutritional Facts

3 ounces cooked beef (calculated without sesame seeds) equals 193 calories, 9 g fat (4 g saturated fat), 54 mg cholesterol, 241 mg sodium, 5 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchange: 3 lean meat.


  1. In a large resealable plastic bag, combine the first seven ingredients; add steak. Seal bag and turn to coat; refrigerate overnight.
  2. Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes.
  3. Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired. Yield: 6 servings.
Originally published as Grilled Asian Flank Steak in Simple & Delicious May/June 2008, p33

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Sep. 29, 2010

"My fiance was very skeptical about the marinade and the idea of flank steak but it was the best steak we've made at home! This is my go to recipe for anytime we have flank steak!!!"

Reviewed May. 2, 2010

"This was really good. We didn't even need the hoisin sauce with it!"

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