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Grilled Asian Flank Steak

 Grilled Asian Flank Steak
Friends and family keep asking me to make this great recipe that combines three of my favorites: Asian food, ginger and steak. Enjoy! —Warren Paulson, Mesa, Arizona
4 ServingsPrep: 10 min. + marinating Grill: 15 min.


  • 1/4 cup thinly sliced green onions
  • 1/4 cup unsweetened pineapple juice
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 1/4 cup plum sauce
  • 2 tablespoons minced fresh cilantro
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 1 beef flank steak (1-1/4 pounds)


  • In a small bowl, combine the first eight ingredients. Pour 3/4 cup
  • marinade into a large resealable plastic bag; add the steak. Seal
  • bag and turn to coat; refrigerate for 4 hours or overnight. Cover
  • and refrigerate remaining marinade.
  • Drain and discard marinade. Grill steak, covered, over medium heat
  • for 6-8 minutes on each side or until meat reaches desired doneness
  • (for medium-rare, a meat thermometer should read 145°; medium,
  • 160°; well-done, 170°), basting occasionally with reserved
  • marinade. To serve, thinly slice across the grain. Yield: 4
  • servings.
Nutritional Facts: 4 ounces cooked steak equals 265 calories, 10 g fat (4 g saturated fat), 68 mg cholesterol, 1,050 mg sodium,

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Grilled Asian Flank Steak (continued)

Nutritional Facts: 11 g carbohydrate, trace fiber, 29 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.