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Flank steak asian marinade
Subbed sesame oil for part of the vegetable oil 1 TB out of 5 TB. Marinated half a day. Steak was very tender and absolutely delicious. Slaw was light and fresh, a mix of sweet and spicy. Chopped the red jalapenos instead of slicing to distribute more. One of the best summer meals we've made on the grill.
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Asian Grilled Flank Steak
Grilled Asian Flank Steak with Sweet Slaw recipe | tadahblog.com
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Soy Marinated Flank Steak
Any thinner steak can also be used for this recipe — flank, bavette aka flap or hanger would all perform with the same great results. Japanese food is vastly different from Vietnamese, which differs from Korean, which has is a world apart from Malaysian. But this marinade borrows flavors that are commonly found in many varied Asian food styles — Soy from China, rice wine vinegar from Japan and Sriracha from Thailand. It may not be authentic, but dammit it tastes good.
Grilled flank steak marinated in a bold Asian-inspired mixture of soy sauce, ginger, garlic, sriracha, and fish sauce to add a tasty boost of flavor. Seared on a hot grill to create beautiful char marks and perfectly cooked in 10 minutes or less! Hi there! There are two techniques that I use to maximize the taste of flank steak for this recipe. Marinating the meat for just an hour before it hits the barbecue intensifies the beefy flavors.