Asian Inspired Marinated Steak

Flank, sirloin, ribeye, hanger, and tri-tip are all great to just throw on the grill. But sometimes a nice marinade gives it that extra punch. I have never made the same marinade twice. It is fun to experiment and frankly pretty hard to make a bad marinade!
Asian Inspired Marinated Steak | Dishin' With Darla

First, stay away from marinades in the store. They are so overpriced, often have high sodium to preserve the sauce, and are full of sugars and additives you just don’t need.

The purpose of a marinade is to flavor and to tenderize. Once meat is removed from marinade, your safest option is to throw the marinade away.  If you want a sauce with the meat, make a sauce from fresh ingredients.

Components of a Marinade for beef, pork, chicken, lamb, seafood, and fish: (I have listed just a few here to get you started. The options are endless!)

  • Oil: light or dark, depending on the flavor pallet. Olive, canola, avocado are good options
  • Acid: breaks down the meat and balances the oil (like a salad dressing): lemon/lime juice, vinegars (red, white balsamic, dark balsamic, rice vinegar)
  • Mustards: also break down meat a bit and add flavor: yellow, dijon, hot/spicy, stone-ground, wasabi, honey…..)
  • Spices: cumin, basil, sage, thyme, red crushed pepper, cayenne pepper, salt and pepper, coriander, oregano, dill, paprika, white pepper, marjoram.
  • Liquid seasoning: soy sauce, hoisin sauce, buffalo sauce, hot sauce, Tabasco, honey, agave, wine, sherry, marsala, Madeira
  • Vegetables: ginger, garlic, wasabi

Asian Inspired Marinated Steak

Flank, sirloin, ribeye, hanger, and tri-tip are all great to just throw on the grill. But sometimes a nice marinade gives it that extra punch. I have never made the same marinade twice. It is fun to experiment and frankly pretty hard to make a bad marinade!
Prep Time1 hr
Cook Time8 mins
Resting Time10 mins
Total Time1 hr 18 mins
Course: Main Course
Cuisine: Asian
Servings: 4 people

Equipment

  • Gallon Ziplock bag or 9×13 casserole dish

Ingredients

  • 2-3 lbs steak
  • ½ c olive oil
  • ¼ c rice vinegar (or red wine as a substitute)
  • 1 T Hot Chinese Mustard or 1t Wasabi
  • 1 T soy sauce
  • 1 T Hoisin Sauce
  • 1 T fresh minced ginger (or 1t dried ground ginger)
  • 3 fresh garlic cloves (minced)
  • 1 T Sriracha or 1t Red Pepper paste (optional)

Instructions

  • Mix ingredients other than steak in a bowl
  • Add mixture to a gallon zip lock bag or casserole dish
  • Put meat in bag or casserole dish, seal and place on plate and place in the refrigerator
  • Remove from refrigerator about 30 minutes before cooking to get meat to room temperature
  • Remove from marinade and discard excess marinade
  • Grill or cook on a skillet on medium-high heat, flipping when the edges appear to be getting cook and meat sweating – about 3-4 minutes
  • Flip and cook for another 2-3 minutes or until meat is at 130 degrees. Remove and let rest for 10 minutes. The meat will keep cooking to about 135 degrees which is medium-rare.
  • Slice AGAINST the grain so for most flanks that is landscape position slicing perpendicular to the muscle lines in the meat.
  • For best results, slice thinly on a 30 degree angle
  • ENJOY!

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