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Asian Grilled Flank Steak



1 flank steak (about 1 ½ pounds)
4 cloves garlic, minced
1 tablespoon peeled, minced fresh ginger root
3 scallions, white part only, sliced
2 jalapeño peppers, seeded and minced
3 tablespoons brown sugar
1/3 cup soy sauce
1/3 cup lime juice
2 tablespoons Asian sesame oil
2 tablespoons fresh cilantro
4 tablespoons Sal & Judy's olive oil
Kosher or sea salt to taste
cracked black pepper to taste



Combine all ingredients (except the steak) in a mixing bowl and whisk until all are incorporated. Score the flank steak on each side, place Steak in marinade and refrigerate, covered for 1 to 2 hours, turning several times to ensure even marinating. Cook on direct heat 4-6 minutes on each side until internal temperature reaches 145 degrees. Transfer to cutting board and let rest for 3 minutes. Cut the steak into paper-thin slices by holding the knife blade at a 45 degree angle.

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