Asian Chimichurri Steak | Foolproof Asian Flank Steak Marinade
Tender, caramelized flank steak from a 6-ingredient Asian marinade of low-sodium soy sauce, mirin, brown sugar, avocado oil, ginger, and garlic. Slice and serve with spicy Asian chimichurri.
Servings: 4
Calories: 432kcal
Ingredients
- 1½ lb flank steak can substitute skirt steak or flat iron
- 2 Tablespoons clarified butter
- spicy Asian chimichurri sauce to serve on the side
Asian Steak Marinade
- ⅓ cup low-sodium soy sauce
- ⅓ cup mirin
- ¼ cup brown sugar
- 2 Tablespoons avocado oil
- 1½ Tablespoons ginger grated
- 5 cloves garlic minced
Instructions
- Put the flank steak in a large zip-top bag. Mix the marinade ingredients and pour over the steak. Massage through the bag until the steak is evenly coated. Refrigerate at least 6 hours, or overnight for the most tender steak.
- Add the clarified butter to a cast iron pan over medium-high heat and heat until it just barely starts to smoke.
- Lift the steak out of the bag, let the excess marinade drip off, and lay it flat in the pan. Discard the leftover marinade. For a 1 inch thick steak, sear about 6 to 7 minutes without moving it, then flip and sear another 6 to 7 minutes.
- For medium rare, remove the steak at 125°F to 130°F on an instant-read thermometer. Adjust the time for your preferred doneness and the thickness of your steak.
- Move the steak to a plate, cover loosely with foil, and rest 5 to 6 minutes to let the juices redistribute into the meat. Serve with spicy Asian chimichurri sauce.
Notes
- Marinating time. Marinate at least 6 hours. Overnight gives you a more tender steak.
- Thickness matters. The cook times are for a 1-inch-thick flank steak. Thinner steaks cook faster, so start checking the temperature early.
- Doneness. Remove at 125°F to 130°F for medium rare.
- Mirin substitutes. Use white wine, soju, or sake. Or use water or stock with a few drops of lemon juice or vinegar.
- Other cuts. Skirt steak and flat iron work with the same marinade. Adjust the cook time to the thickness.
- Leftover marinade. Discard it, since it has held raw meat.
- Chimichurri. The spicy Asian chimichurri makes about 1½ cups and keeps up to 3 days in an airtight container in the fridge.
Nutrition
Calories: 432kcal | Carbohydrates: 17g | Protein: 38g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 121mg | Sodium: 803mg | Potassium: 663mg | Fiber: 1g | Sugar: 14g | Vitamin C: 1mg | Calcium: 58mg | Iron: 3mg