Soy Sauce Ginger Flank Steak Marinade

Name: Soy Sauce Ginger Flank Steak Marinade
Prep time: 21 min
Cook time: 10 min
Total time: 31 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1½ lb (680 g) flank steak, trimmed of any thick surface fat and silver skin; 1 tbsp (15 ml) neutral oil such as avocado or canola, for the pan; ½ cup (120 ml) soy sauce; 2 tbsp (28 g) light or dark brown sugar, firmly packed; 2 tbsp (30 ml) toasted sesame oil; 2 tbsp (30 ml) neutral oil such as avocado or canola; 2 tbsp (30 ml) unseasoned rice vinegar; 1 tbsp (8 g) fresh ginger, peeled and finely grated; 4 cloves (12 g) garlic cloves, finely minced or grated; ½ tsp (1 g) black pepper, freshly ground; ¼ tsp (½ g) red pepper flakes (optional); 2 whole (30 g) scallions, thinly sliced, green and white parts; 1 tbsp (9 g) toasted sesame seeds (optional)

From the MyKitchenBank Kitchen

A balanced marinade of soy sauce, fresh ginger, garlic, brown sugar and toasted sesame oil that seasons flank steak deeply and helps it brown beautifully. Seared hot and sliced thin against the grain, it makes tender, savory-sweet steak for rice bowls, salads or wraps.

Prep: 21 min
Cook: 10 min
Wait: 4 hr 30 min
Total: 5 hr 1 min
Makes: 1½ lb (680 g) flank steak, about 4 servings

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Ingredients

4 servings

For the steak
1½ lb (680 g) flank steak, trimmed of any thick surface fat and silver skin
1 tbsp (15 ml) neutral oil such as avocado or canola, for the pan
For the marinade
½ cup (120 ml) soy sauce
2 tbsp (28 g) light or dark brown sugar, firmly packed
2 tbsp (30 ml) toasted sesame oil
2 tbsp (30 ml) neutral oil such as avocado or canola
2 tbsp (30 ml) unseasoned rice vinegar
1 tbsp (8 g) fresh ginger, peeled and finely grated
4 cloves (12 g) garlic cloves, finely minced or grated
½ tsp (1 g) black pepper, freshly ground
¼ tsp (0.5 g) red pepper flakes (optional)
For serving
2 whole (30 g) scallions, thinly sliced, green and white parts
1 tbsp (9 g) toasted sesame seeds (optional)

Equipment (8)

Large zip-top bag (1 gallon / 3.8 L) or shallow glass dish (9×13-inch / 23×33 cm)
Medium mixing bowl and whisk
Microplane or fine grater
12-inch (30 cm) cast-iron skillet or outdoor grill
Instant-read thermometer
Tongs
Cutting board and sharp knife
Paper towels

Steps

Before you start

Plan ahead: the steak needs at least 4 hours in the marinade (ideal 4–8 hours, never more than 24).
Use regular soy sauce, not a reduced-sodium one, only if you are fine with a savory result. Low-sodium soy sauce gives you more control, and the recipe works with either.
Check that your skillet or grill is large enough. A 12-inch (30 cm) cast-iron skillet fits a 1½ lb flank steak; cut the steak in half crosswise if it does not fit.
Have a instant-read thermometer ready so you can pull the steak at the right temperature.

1
Trim and score steak
- Pat the flank steak dry with paper towels.
- Trim off any thick fat or tough silver skin.
- Using a sharp knife, make shallow cuts about ⅛ inch (3 mm) deep and 1 inch (2.5 cm) apart across the surface in a diamond pattern on both sides.
- Do not cut deeper, or the steak may curl as it cooks.
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Ready when: Steak is dry and shows a light, even crosshatch of shallow cuts on both sides.
Tip: Score across the surface, not through the meat; it helps the marinade penetrate.
2
Whisk the marinade
- In a medium bowl, whisk together the soy sauce, brown sugar, toasted sesame oil, 2 tablespoons neutral oil, rice vinegar, grated ginger, minced garlic, black pepper and red pepper flakes (if using).
- Whisk for about 1 minute.
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Ready when: Brown sugar is fully dissolved and no granules remain at the bottom of the bowl.
Tip: Grate the ginger on a Microplane so it disperses evenly and doesn't leave fibrous bits.
3
Bag and marinate
- Place the steak in a 1-gallon zip-top bag or shallow glass dish.
- Pour in the marinade, turning the steak to coat both sides.
- If using a bag, press out the air and seal.
- Refrigerate for at least 4 hours and up to 8 hours, flipping the bag once halfway through.
- Do not exceed 24 hours or the surface will turn mushy and overly salty.
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Ready when: Steak is a deeper brown color and fully submerged or coated in marinade.
Tip: Discard used marinade; it has touched raw meat and should never be used as a sauce unless boiled for 3 minutes.
4
Drain, dry, and preheat
- Remove the steak from the refrigerator and let it sit on the counter for 20 minutes.
- During this time, preheat a 12-inch (30 cm) cast-iron skillet over high heat for 5 minutes, or heat a grill to high (about 450–500°F / 230–260°C).
- Lift the steak out of the marinade, let excess drip off, scrape away bits of garlic and ginger, and pat the surface very dry with paper towels.
- Discard the marinade.
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Ready when: Skillet is very hot and a drop of water sizzles and evaporates instantly; steak surface feels dry and tacky.
Tip: A wet surface steams instead of sears. Scraping off garlic bits also prevents them from burning.
5
Sear first side
- Add 1 tablespoon neutral oil to the hot skillet and swirl to coat.
- When the oil shimmers, lay the steak in the pan, away from you.
- Cook undisturbed for 4–5 minutes, until a deep brown crust forms.
- If grilling, brush the grates with oil and cook with the lid closed for the same time.
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Ready when: Underside is deeply browned and releases easily from the pan.
Tip: Open a window or turn on the vent fan; the sugar and high heat will create some smoke. Reduce to medium-high if the pan smokes heavily or the crust darkens to black.
6
Flip and finish
- Flip the steak with tongs and cook another 4–5 minutes.
- Insert an instant-read thermometer into the thickest part sideways.
- Remove the steak at 130°F (54°C) for medium-rare or 140°F (60°C) for medium; the temperature will rise about 5°F (3°C) while it rests.
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Ready when: Thermometer reads 130°F (54°C) for medium-rare or 140°F (60°C) for medium; both sides have a dark, caramelized crust.
Tip: Flank steak turns tough past medium, so check the temperature early.
7
Rest the steak
- Transfer the steak to a cutting board and let it rest, uncovered, for 10 minutes.
- This lets the juices redistribute through the meat instead of running onto the board when you cut.
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Ready when: Steak feels slightly firmer and little liquid pools on the board.
Tip: Don't skip the rest; slicing too early leaves the steak dry.
8
Slice and serve
- Look for the long muscle fibers running lengthwise along the steak.
- Cut thin slices, about ¼ inch (6 mm) thick, across those lines (against the grain), holding your knife at a slight angle.
- Arrange on a platter and sprinkle with sliced scallions and toasted sesame seeds, if using.
- Serve warm.
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Ready when: Slices are tender, pink to rosy in the center, and bend easily when lifted.
Tip: Slicing with the grain makes flank steak chewy even when cooked perfectly.

Good to know

Tips

Grate ginger and garlic finely so they coat the meat rather than sitting in clumps that burn in the pan.
Do not marinate longer than 24 hours; the salt and acid break down the surface and give it a mealy texture.
Always pat the steak dry before cooking. Moisture is the main reason marinated steak fails to brown.
Slice against the grain into thin pieces; this matters more than anything else for tenderness.

Make ahead

"The marinade can be whisked up to 3 days ahead and refrigerated in a sealed jar; shake before using. You can also freeze the raw steak in the marinade in a freezer bag for up to 3 months; thaw overnight in the refrigerator, which counts toward marinating time."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: cooked, sliced steak keeps in an airtight container for up to 4 days. Freezer: up to 3 months, wrapped tightly; thaw overnight in the fridge. Reheat gently in a skillet over medium-low heat with a splash of water or broth for 1–2 minutes, or serve cold over salads."

Substitutions

soy sauce → Tamari or coconut aminos. Tamari makes it gluten-free (check the label). Coconut aminos are sweeter and less salty, so reduce brown sugar to 1 tablespoon.
unseasoned rice vinegar → Fresh lime juice or apple cider vinegar. Use the same amount. Lime gives a brighter flavor.
light or dark brown sugar → Honey or maple syrup. Use 1½ tablespoons; the steak will brown a bit faster, so watch the heat.
flank steak → Skirt steak or flat iron steak. Skirt cooks faster (2–3 minutes per side); flat iron takes about the same time as flank.