Mastering Asian Marinated Flank Steak: Grilling, Skillet Cooking & Perfect Wine Pairings
Discover the ultimate recipe for a tender, flavorful Asian Marinated Flank Steak, a versatile dish that shines whether grilled to smoky perfection or seared beautifully in a skillet. Infused with a harmonious blend of classic Asian flavors and a subtle hint of spice, this steak promises a mouthwatering experience that pairs wonderfully with a variety of sides, from fluffy rice and vibrant roasted vegetables to your favorite red wine. Ideal for a special occasion like Valentine’s Day, a celebratory gathering, or a memorable family meal, this recipe elevates flank steak to a culinary masterpiece you’ll want to make again and again.
The Irresistible Appeal of Asian Marinated Flank Steak
Beef often takes center stage at romantic dinners and special occasions, and flank steak, with its robust flavor and lean profile, is an excellent choice. This particular recipe for Asian Marinated Flank Steak is a testament to how a simple cut can be transformed into something extraordinary with the right marinade. We’ve teamed up with the Ohio Beef Council to bring you a dish that is not only delicious but also highlights the quality of beef available, perfect for spicing up any dining experience.
While premium roasts like ribeye and tenderloin are widely celebrated, more economical cuts such as round tip, top sirloin, and especially flank steak offer incredible flavor and tenderness when prepared correctly. Flank steak, known for its strong beefy flavor, benefits immensely from a good marinade, which tenderizes the meat and infuses it with deep, complex notes. This recipe uses one of the best flank steak marinades, blending favorite Asian ingredients like soy sauce, ginger, and garlic with a touch of honey and optional chili for an unforgettable bite.
Whether you’re a grilling enthusiast or prefer cooking indoors, this Asian Marinated Flank Steak is incredibly versatile. It can be grilled to achieve a beautiful char and smoky flavor, or cooked in a hot skillet for a perfectly seared crust. This adaptability makes it a fantastic meal option all year round, suitable for any climate or cooking preference. If you’re a steak lover, you might also enjoy exploring other beef recipes like Grilled Flank Steak with Dry Rub, Beef Tenderloin Steaks with Creamy Blue Cheese Sauce, Lemon Garlic Butter Grilled Ribeye, or our classic Roast Beef Recipe.
Supporting Local Ohio Beef Farmers
As residents of Ohio, we are proud to support the over 17,000 beef farming families who call this state home, with an impressive 98 percent operating as family farms. You can find beef cattle in every single county across Ohio, a testament to the dedication and hard work of our local agricultural community. Enjoying a delicious meal, especially one featuring high-quality beef, is a wonderful way to contribute to and appreciate the efforts of these farmers.
Beef farming is far from a typical 9-to-5 job; it’s a 24/7 commitment. Regardless of the weather or season, Ohio beef farmers tirelessly care for their cattle throughout the year. For a glimpse into their demanding yet rewarding lifestyle, watch this short video to see how the Rittenhouse family, beef farmers from New Carlisle, work diligently to move their cows to a nearby pasture, ensuring their close supervision as a winter storm approaches. Their dedication ensures that the beef we enjoy is produced with care and commitment, reflecting a deep respect for both the land and their animals.
The Nutritional Benefits of Lean Beef
Beyond its incredible taste, beef is a powerhouse of nutrition, making it an excellent choice for a heart-healthy and wholesome meal. Serving a nutritious dish like this Asian Marinated Flank Steak is a fantastic way to show you care. Often, the best things come in small, nutrient-dense packages.
Consider this: a lean 3-ounce serving of beef, such as top sirloin, packs a remarkable nutritional punch. It contains less than 5 grams of total fat, an impressive 25 grams of high-quality protein, and 10 essential nutrients, all for approximately just 170 calories. This makes lean beef an incredibly efficient source of vital nutrients without excessive calories, contributing significantly to your daily dietary needs.
The protein in beef is particularly noteworthy. A mere 3-ounce serving provides about half of the total high-quality protein your body needs in a day. This protein is crucial for maintaining a healthy weight, building and repairing muscle tissue, and supporting various bodily functions, including enzyme production and hormone regulation. Incorporating lean beef into your diet, especially during American Heart Month, can be a smart move for your cardiovascular health. Research consistently shows that enjoying lean beef as part of a balanced, heart-healthy diet can significantly help in maintaining normal cholesterol levels and reducing the overall risk of heart disease. It’s a flavorful and beneficial addition to any healthy eating plan, offering essential vitamins and minerals like iron, zinc, and B vitamins that are vital for energy and overall well-being.
The Art of Beef and Wine Pairing
Pairing the right wine with beef can elevate your dining experience from enjoyable to truly exceptional. The complexity of beef’s flavor profile offers a fantastic canvas for various wine selections. Understanding the nuances of cuts, seasonings, and cooking methods is key to finding the perfect match that enhances both the food and the drink.
Which Wine Variety is Most “Beef Flexible”?
When it comes to versatility with beef, Cabernet Sauvignon stands out as the most “beef flexible” wine. This powerful and concentrated red variety, while bold and full-bodied, can also possess an elegant character, making it adaptable to various beef preparations. Beef, with its inherently robust and refined flavor, mirrors Cabernet in a way that creates a harmonious synergy. The magic lies in Cabernet Sauvignon’s considerable tannin content, which provides the necessary structure and intensity to complement beef’s richness without being overwhelmed. The tannins in the wine beautifully cut through the fat in the meat, cleansing the palate and enhancing the overall experience, making each bite and sip more satisfying.
Does the Cut of Beef Matter When Choosing Wine?
Absolutely, the cut of beef plays a significant role in wine selection. Different cuts boast distinct textures, fat levels, and flavor intensities, demanding varied wine companions to achieve optimal harmony:
- Flavorful Cuts (e.g., Flank Steak, Chuck): These cuts are often very flavorful and can be quite lean or benefit from slow cooking. They pair wonderfully with wines that are simple, fruit-forward, and less overtly complex. Approachable Merlots and Zinfandels, with their soft tannins and juicy fruit notes, work well. Additionally, many inexpensive, super-fruity, and velvety soft reds from Australia offer a delightful contrast and complement the meat’s intensity without overshadowing it.
- “Middle Meat” Cuts (e.g., Tenderloin, Strip Steak, Prime Rib): Originating from the rib and loin, these cuts are celebrated for their tenderness, succulence, and often higher marbling. They truly shine when paired with more sophisticated, complex, and typically more expensive wines. Think high-quality Bordeaux, with its structured elegance, or premium American Cabernets, known for their depth and age-worthiness. These wines possess the necessary complexity and body to stand up to and enhance the luxuriousness of these prime cuts.
- Humble, Flavorful Cuts (e.g., Pot Roast, Ribs): For a rustic pot roast or savory ribs, which are often slow-cooked and deeply flavorful, an overly expensive or complex Bordeaux might feel out of place. Instead, opt for equally humble yet flavorful and no-fuss wines. Juicy, inexpensive reds from regions like Argentina (Malbec), Spain (Tempranillo), or the South of France (Rhône blends) provide a perfect complement, matching the hearty and comforting nature of these dishes.
- Fine Cuts (e.g., New York Strip, Prime Rib): When a fine New York strip or a magnificent prime rib is being served, a more complex, expensive wine is definitely in order. These cuts demand wines of similar stature and sophistication, such as a top-flight Bordeaux or a truly great American Cabernet Sauvignon, to create an unforgettable culinary experience.
How Do Seasonings and Spices Influence Wine Choice?
Seasonings and spices act as crucial bridges, connecting the flavors of your beef dish to the nuances of your chosen wine. They can either highlight or clash with a wine’s profile, making careful consideration essential:
- Black Pepper: A generous sprinkling of freshly cracked black pepper on beef forms an excellent bridge to a Syrah or Shiraz. These wines often carry their own distinctive black pepper-like notes, creating a seamless and harmonious flavor integration that amplifies the spice.
- Herbs: Dishes featuring aromatic herbs like rosemary, thyme, or oregano can beautifully underscore the subtle herbal hints found in many Cabernet Sauvignons and Bordeaux wines. This synergy creates a more cohesive and aromatic pairing, where the wine’s herbaceous undertones resonate with the dish’s seasoning.
- Hot Chilies: These require careful consideration, as fiery hot chilies can strip a wine of its flavor, making it taste hollow or overly acidic. For spicy beef dishes, a white wine with a touch of residual sugar, such as an off-dry Riesling or a Gewürztraminer, is often the best choice. The sweetness acts as a cushion, balancing the heat and allowing the wine’s fruit notes to shine through, providing a refreshing contrast.
- Oak Flavor: Wines with prominent oak characteristics, such as many oaked Chardonnays or some bold reds aged in new oak, can be wonderfully paired with beef if the dish includes elements that bridge the oaky notes. Toasted nuts, brown butter, or sesame oil are excellent components that can connect the wine’s woody and buttery nuances to the savory flavors of the beef, creating a richer, more integrated experience.
Should Cooking Method Influence Wine Choice, Too?
Absolutely! The cooking method imparts unique flavors and textures to beef, which should definitely influence your wine selection. This is a fundamental principle in food and wine pairing:
- Grilled Steak: One of the most classic and successful American food and wine marriages is grilled steak with a robust, oak-aged Cabernet Sauvignon. The intense char-grilled flavors, the smoky notes, and the crusty texture developed from the flame are beautifully echoed by the toasty oak notes and firm tannins in the wine, creating a powerful and synergistic pairing.
- Braised Beef: For soft, slow-cooked, braised beef dishes like stews or pot roasts, wines that are equally soft, mellow, and seamless on the palate are ideal. This is the underlying principle behind the timeless pairing of beef stew with a red Burgundy (Pinot Noir), where the wine’s gentle tannins, earthy notes, and red fruit profile perfectly complement the tender, rich meat and its savory sauces.
- Pan-Seared/Skillet Cooked: For a pan-seared flank steak, which offers a crispy exterior and tender interior, a medium-bodied red like a Merlot or a Zinfandel can be an excellent choice. The fruitiness and softer tannins will complement the rich crust without overwhelming the delicate balance of the Asian marinade.
Are White Wines an Option with Beef?
While red wine is often the go-to for beef, don’t overlook white wines and rosés, as they can create surprisingly delicious and refreshing pairings, depending on the dish’s preparation and flavor profile.
- Asian-Inspired Beef Dishes: Dishes like vibrant Thai beef salads and savory beef stir-fries, with their bright, spicy, and often aromatic components, are fantastic with minerally Rieslings from Germany. The wine’s crisp acidity, slight sweetness, and aromatic profile can beautifully cut through and complement the complex flavors of the Asian sauces without being overpowered.
- Steak Salads: For lighter steak salads featuring fresh greens, crisp vegetables, and a tangy dressing, a crisp Sauvignon Blanc can be a terrific choice. Its bright, herbaceous notes and zesty acidity harmonize exceptionally well with the freshness of the salad ingredients and the lean protein of the steak.
- Garlicky Beef: When your beef dish is rich in garlic, whether it’s a garlicky beef and broccoli or a beef with strong herb infusions, a dry rosé is a must-try experience. The rosé’s refreshing character and subtle fruitiness provide a wonderful counterpoint to the pungency of the garlic, creating a balanced and enjoyable pairing that cleanses the palate.
How Does Marbling Affect Wine Choice?
Marbling, the intramuscular fat within beef, is a significant carrier of flavor and contributes greatly to the meat’s richness, tenderness, and succulence. This factor is crucial in wine pairing: the more marbling your beef has, the more dense, concentrated, and robust your accompanying wine should be. Fat coats the palate, so a wine with sufficient structure and intensity is needed to cut through it and refresh the taste buds.
Serving a highly marbled piece of beef, such as a prime ribeye, with a light-bodied wine would be a disservice, as the wine would taste frail, thin, and insipid next to the intense, beefy flavor and richness. Instead, opt for a wine that possesses enough body, structure (tannins), and flavor intensity to balance the beef’s richness. A muscular Cabernet Sauvignon, a bold Syrah, or a rich Zinfandel will stand up to the meat, enhancing both the food and the drink for a truly balanced and memorable culinary experience. The tannins in such wines interact with the fat in the beef, softening the wine and making the meat taste even more tender.
Perfect Side Dishes to Serve with Asian Flank Steak
A well-chosen side dish can complete your Asian Marinated Flank Steak meal, offering complementary flavors and textures. Here are some excellent choices:
MEDITERRANEAN ROASTED VEGETABLES
A vibrant mix of Mediterranean roasted vegetables brings a fresh, earthy balance to the rich, savory steak. The natural sweetness of roasted bell peppers, zucchini, and cherry tomatoes, seasoned with herbs, creates a delightful contrast in both flavor and color, making your meal more appealing and nutritious.
TURMERIC ROASTED CAULIFLOWER
For a unique and healthful option, turmeric roasted cauliflower offers a subtly spiced, tender-crisp side. Its earthy flavor and bright golden color, derived from turmeric, make it an attractive and nutritious accompaniment that adds an interesting depth of flavor to your plate.
MEDITERRANEAN BEAN SALAD
A refreshing Mediterranean bean salad, bursting with fresh ingredients like chickpeas, cucumbers, tomatoes, and a zesty dressing, provides a light and protein-rich contrast. Its tanginess and crisp texture can cut through the richness of the steak beautifully, offering a palate-cleansing element.
CLICK HERE TO SEE A COMPREHENSIVE LIST OF SIDE DISHES THAT PAIR WITH STEAK
For even more inspiration, explore a wider array of options, from creamy mashed potatoes to crisp green salads, to perfectly complement any steak dinner, ensuring every meal is a complete culinary delight.
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Asian Marinated Flank Steak
Julia Jolliff
10 minutes
10 minutes
2 hours
2 hours 20 minutes
4 servings
Saved
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Ingredients
- 2 pounds flank steak
- 1/4 cup soy sauce, low sodium
- 1/4 cup vegetable oil
- 2 Tablespoons honey
- 2 cloves garlic , minced
- 2 Tablespoons ginger, minced
- 1/2 teaspoon crushed red pepper , {optional for heat}
- 1 teaspoon Sriracha, {optional for heat}
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 Tablespoon cilantro, chopped
Instructions
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In a large ziplock bag combine the marinade ingredients and mix well. Add the flank steak and close the ziplock. Use your hands to massage the marinade into the meat. Refrigerate for 2 hours.
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When you are ready to grill remove the flank steak out of the refrigerator and let it rest on the counter.
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Heat the grill to medium-high heat. Remove meat from marinade and discard the marinade.
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Place the flank steak on the grill. Grill the steak to desired doneness, about 4 minutes per side for medium-rare or a temperature of 140 degrees F.
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Remove the steak from the grill and place on a large cutting board. Let the steak stand for 4 to 5 minutes.
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Slice across the grain into thin strips. Garnish with crushed red pepper, sesame seeds and green onion. Serve with rice and roasted vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Today’s post is sponsored by the Ohio Beef Council. As always, opinions are 100% my own.