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The Ultimate Asian Inspired Flank Steak

Quality ingredients and simplistic preparation create delicious results. Isn't that what you look for when you eat out at fine restaurants?

This dish begins with quality beef. The flank is a less tender cut. Usually this would mean a long and slow cooking time but if properly cut this steak is beautiful when cooked to medium rare.

The flavour of the less tender cuts is full and delicious. Flank stands up well to the bold flavours of black bean sauce and balsamic vinegar. Sweeten this with honey and add the aromatics of orange zest, fresh ginger and garlic. Add more flavour with searing the meat and then cooking slowly until to desired doneness.

Serve with jasmine rice and stirfried bok choy for a complete meal.

Asian Flank Steak

1 ( 1 1/2- to 2-pound) flank steak
1/4 cup low sodium soy sauce
1/4 cup balsamic vinegar
1/2 cup vegetable oil
3 tablespoons honey
1 large and fresh clove of garlic, minced
2 tablespoons minced  ginger, minced
3 green onions, thinly sliced
1 tablespoon black bean sauce
zest of one orange

Mix honey and vegetable oil over low heat until the honey is melted. Add the rest of the ingredients except the steak. Stir to mix. Use a large enough pan or a resealable plastic bag in a large bowl. Add the steak to the bag, flipping it to coat it in the marinade, and then seal the plastic bag.
Place the steak in the fridge and marinate it overnight, or for a minimum of 10 hours. To speed up the process, this can be marinated at room temperature for 2 - 3 hours.

When ready to cook, remove the steak from the marinade and preheat your cooking surface. A grill or stovetop grill pan are ideal. Sear the steak on each side until it's cooked to your desired degree of doneness. Let the steak rest for 5 minutes and then slice it against the grain and serve.

Strain the marinade and return the liquid to the pan. Reduce to half and use as a sauce with the steak.


  1. It took me forever to figure out how to cut meat properly. It seems like no one diagrammed it sufficiently for me to get it. Then one day, a friend showed me.. voila, I got the trick. Especially necessary for those of us who like meat rare but can't have filet everyday. Lovely recipe too. I love all the rich spicy flavors.


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