Asian-inspired Flank Steak


  • Makes4 to 4 servings

My vegetarian son says if one dish could ever lure him back to meat, this would be it. The trick here is the kid-pleasing marinade, which is essential for both flavour and tenderness because flank is a tougher cut

Recipe by Bonny Reichert


  • 1/2 medium onion, sliced

  • 1 to 2 garlic cloves, smashed

  • 1 tbsp tamari, or soy sauce

  • 1 tsp sesame oil

  • lime juice, from 1/2 lime

  • 1 tbsp maple syrup, or brown sugar

  • pinch hot-pepper flakes, (optional)

  • 1 800-g to 1.5-kg beef flank steak

  • salt, to taste

  • black pepper, to taste


  • Place all the marinade ingredients in a large zip-top bag and squish to combine. Add the steak, seal the bag and refrigerate for 8 hours or overnight.

  • When you're ready to cook, remove steak from bag, discarding marinade. Sprinkle meat with a little salt and pepper. Cook on a grill, preheated to high, for 7 to 9 minutes each side for medium rare, turning once. (Rainy day? No outdoor grill? Try pan-searing - search for "Pan-seared Steak” in our Recipe File).

  • After cooking, let meat rest 5 to 10 minutes to retain its juices. Slice thinly across the grain, on the diagonal, and serve with rice or stir-fried veggies, or on a bed of salad greens.

This article was originally published on Jun 01, 2009

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