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!
Servings: 4 people
Equipment
- Gallon Ziplock bag or 9x13 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!