Asian Chimichurri Steak | Foolproof Asian Flank Steak Marinade
This foolproof Asian flank steak marinade has brown sugar, soy sauce, mirin & garlic. Marinate overnight for tender, juicy Asian marinated flank steak! Served with a spicy Asian chimichurri sauce!
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
- Place the flank steak into a large ziplock bag. Mix together the ingredients for the Asian steak marinade and add it to the flank steak. Using the plastic bag, massage the steak and make sure the marinade evenly covers the steak. Let the flank steak marinate in the fridge for at least 6 hours. Overnight is recommended.
- Take the flank steak out of the fridge and let it come to room temperature as this ensures even cooking. Add clarified butter to a pan and heat over medium high heat until it just barely starts to smoke. Remove the steak from the bag, drip off the excess, and lay it flat on your hot pan.
- For medium rare steak: Leave the steak to sear on one side for about 6 - 7 minutes for a 1 inch thick steak. Then flip it over and leave it to sear on the other side for another 6 - 7 minutes. If using a meat thermometer, check that the internal temperature of your steak is 130° which will get you a medium rare done steak. Adjust the cooking time according to how you like your steak.
- Place the steak on a plate, loosely cover with foil, and let it rest for 5 - 6 minutes to let the juices redistribute into the meat. Serve the flank steak with spicy Asian chimichurri sauce.
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