Grilled Asian Steak


November 1, 2013

Author: KatieChin

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back this weekend, I thought I’d post something hearty, soul-satisfying and sear-iously delicious.  A simple combo of ginger, garlic, soy sauce, honey, sesame oil and rice vinegar is whisked together for the marinade.   You can find premium sesame oil in the gourmet section at Cost Plus World Market.  It’s so easy you can whip this together on a hectic weeknight.  I use flank steak for this recipe because it’s lean, flavorful and affordable.  Now here’s my ancient Chinese secret:  sprinkle the flank steak with baking soda and let it sit for an hour or so and then rinse it off before marinating.  This is how Chinese restaurants create the most tender, almost silken-like beef dishes.   The baking soda actually breaks down the proteins and improves the texture of the steak.  Try it and I promise you’ll be using the baking soda trick for everything from fajitias to stir-fries.  If it’s too cold right now to grill where you live, then simply broil for 3-4 minutes per side.  And remember, always slice against the grain for the most tender results!


1 tablespoon baking soda

1/3 cup soy sauce

1/4 cup rice vinegar or white vinegar

2 tablespoons honey

2 tablespoons toasted sesame oil

2 teaspoons minced garlic

1 tablespoon minced fresh ginger

1 tablespoon finely chopped green onion

1 tablespoon toasted sesame seeds

1/2 teaspoon ground pepper

2 1/2 pounds flank steak, trimmed of visible fat

Sauteed or steamed baby bok choy or broccoli


  • Sprinkle the baking soda on both sides of the flank steak. Let rest for one hour. Rinse off the baking soda and pat dry with paper towels.
  • Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved. Place the steak in a resealable plastic bag and pour the marinade over. Seal bag and massage until beef is evenly coated. Place in refrigerator for at least
  • 30 minutes and up to overnight.
  • Prepare your grill for high, direct heat. Grill for 4 to 5 minutes, turning occasionally until desired doneness. Let rest for 8-10 minutes. Slice thinly at an angle against the grain. Transfer to a platter and create a ring around the beef with sauteed baby bok choy or broccoli. Serve immediately.