This foolproof Asian flank steak marinade combines brown sugar, low-sodium soy sauce, mirin, garlic and ginger. Marinate overnight for a tender, caramelized, juicy steak — perfect served with a spicy Asian chimichurri sauce.
This easy Asian flank steak marinade is reliable and full of balanced sweet and savory flavor. Brown sugar and mirin help the steak caramelize as it cooks, while mirin and the grated ginger tenderize the meat during the marinade. The result is a tender, juicy steak with rich, layered flavors. For a fresh contrast, top the sliced steak with a spicy Asian chimichurri made from parsley, cilantro, basil and chili for a bright, herb-forward finish.
My family enjoyed many versions of marinated steak growing up, and the best part is the caramelized exterior the marinade creates. This marinade is similar to flavors used in Korean-style beef, so if you like bulgogi or galbi, you’ll find these flavors familiar and comforting.
Spicy Asian Chimichurri Steak
If you want a bright herb sauce to cut through the richness of the steak, serve it with a spicy Asian chimichurri. The chimichurri’s mix of parsley, cilantro, basil and hot chiles adds fresh, aromatic notes and a pleasant heat that complements the sweet-savory steak.
Asian Steak Marinade Uses
This marinade works well on a variety of beef cuts. Try it with:
- flank steak
- skirt steak
- flat iron
- galbi (Korean short ribs)
- bulgogi (thinly sliced Korean-style beef)
How to Make Asian Marinated Flank Steak
Marinade ingredients
- Low-sodium soy sauce
- Mirin
- Brown sugar
- Garlic, minced
- Fresh ginger, grated
- Avocado oil or neutral oil
Combine the marinade ingredients so the sugar dissolves and the flavors blend. Place the steak in a large resealable bag or non-reactive container, pour the marinade over, and massage so the meat is evenly coated. Refrigerate for at least 6 hours, but overnight gives the best tenderness and flavor.
Before cooking, bring the steak to room temperature for even cooking. Pat the steak dry to remove excess marinade for a better sear. Heat a cast-iron pan over medium-high heat; it retains heat and creates a superior crust. Add clarified butter or a high-heat oil to the pan and wait until it’s hot and shimmering.
For medium-rare, cook a 1-inch-thick flank steak about 6–7 minutes per side. Use an instant-read thermometer and remove the steak from the heat at an internal temperature of about 130°F (54°C). Cooking times vary by thickness and stove heat, so check your thermometer and adjust. After cooking, tent the steak loosely with foil and rest it 5–6 minutes so the juices redistribute. Slice thinly against the grain for the most tender bites.
Recipe: Asian Chimichurri Steak
Ingredients (serves 4)
- 1½ lb flank steak (or skirt steak / flat iron)
- 2 Tablespoons clarified butter (for cooking)
- Spicy Asian chimichurri sauce, to serve
Asian Steak Marinade
- ⅓ cup low-sodium soy sauce
- ⅓ cup mirin
- ¼ cup brown sugar
- 2 Tablespoons avocado oil
- 1½ Tablespoons grated ginger
- 5 cloves garlic, minced
Instructions
- Place the flank steak in a large resealable bag. Mix the marinade ingredients until the sugar dissolves, then pour over the steak. Massage the bag so the marinade evenly coats the meat. Refrigerate for at least 6 hours; overnight is best.
- Remove the steak from the refrigerator and let it come to room temperature for more even cooking. Pat dry to remove excess marinade.
- Heat a cast-iron pan over medium-high heat. Add clarified butter or oil and heat until just smoking. Place the steak in the hot pan and sear without moving.
- For medium-rare, sear 6–7 minutes per side for a 1-inch steak or until the internal temperature reaches 130°F. Adjust time for desired doneness.
- Transfer the steak to a plate, loosely tent with foil, and rest 5–6 minutes. Slice thinly against the grain and serve with spicy Asian chimichurri on the side.
Tips and Variations
- Substitute skirt steak or flat iron if you prefer. Thinly sliced beef (bulgogi) also pairs well with a similar marinade.
- If you like more heat, add minced chiles or a splash of chili oil to the marinade or to the chimichurri sauce.
- Caramelization improves with some sugar in the marinade; don’t rinse the steak before searing — just pat dry.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently to avoid overcooking.
Nutrition (approximate per serving)
Calories: 432 kcal • Carbohydrates: 17 g • Protein: 38 g • Fat: 23 g • Sodium: 803 mg
Nutrition information is an approximation and may vary.
I hope you enjoy this foolproof Asian flank steak marinade. Slice thin, serve with fresh chimichurri, and enjoy the balance of sweet, savory and herbaceous flavors. If you try the recipe, leave a note about how you served it — I always enjoy hearing variations and tips from readers.
You might also enjoy other Asian-inspired recipes like Korean short ribs, mushroom chicken stir-fry, baked teriyaki salmon or Asian-style ribs.
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