Skip to main content

Asian Style BBQ Flank Steak Recipe

personal chef fort lauderdale
Photo by Just a Taste.com
Flank is a long and flat cut of meat located on the underside of the belly like a diaphragm muscle in a human. It is tougher than the other beef cuts and many time cooking methods call for long slow cooking or braising. It is perfect for cooking quickly on the grill. Think of a beef fajita; this is the cut that was originally and should still be used. Cooking the meat over high heat and searing it seals in the juices and helps to keep it juicy and tender. Cutting against the grain is a must if you do not want to chew indefinitely.

My take is a slight variation from what you may be used to. Try this Asian BBQ sauce I like to serve it on mustard greens. Stay Eat Allergy Free has recipes for GF/DF/NF hoisin sauce and alternatives to Soya Sauce too!
ASIAN BBQ FLANK STEAK
serves 6-8
Asian Bbq Sauce
1 tablespoon/15ml vegetable oil
2 cloves chopped garlic
1 small minced onion
1 tablespoon/15ml chopped fresh ginger
¼ cup/60ml mirin wine or sake
¼ cup/36g brown sugar, unpacked
¼ cup/60ml hoisin sauce
¼ cup/60ml rice wine vinegar
¼ cup/60ml tomato puree (tomato paste in the USA)½ teaspoon/2ml hot pepper flakes
2 teaspoons/10ml soy sauce
2 pounds/1kg Flank Steak
½ teaspoon/2ml salt
¼ teaspoon/1ml black pepper


Heat vegetable oil in a sauce pan over high heat. Add garlic, onion and ginger. Saute stirring constantly until aroma begins (1-2 minutes). Add mirin and brown sugar. Cook 2-3 minutes until reduced by half. Add hoisin, vinegar and tomato puree. Simmer for 5 minutes until sauce thickens. Remove from heat and season with soy and pepper flakes.
Prepare your barbecue for cooking. Season meat with salt and pepper. When coals are hot (you cannot hold you hand over the grills for more than 5 seconds) place steak on the grills. Cook for 3-4 minutes per side for medium rare. Baste with sauce after turning the steak over. Set aside for 3-5 minutes before slicing thinly against the grain. 



personal chefs and event catering
Miami + Miami Beach + Fort Lauderdale + Palm Beach

info@yadachef.com | 954-367-YADA (9232)

Popular posts from this blog

16 Best Benefits Of Corn (Bhutta) For Skin, Hair And Health

Corn, also known as maize or our good old ( Bhutta/Makkai/Challi ) in Hindi, ‘ Mokka Jonnalu ‘ in Telugu, ‘ Makkacholam ‘ in Tamil, ‘ Cholam ‘ in Malayalam, ‘ Musukina Jol a’ in Kannada, ‘ Makkai ‘ in Gujarati, ‘ Makai ‘ in Marathi and Punjabi and ‘ Butta ‘ in Bengali. Corn is a large grain plant which is said to have originated in Mexico and Central America. Though viewed as a vegetable, it is actually a food grain. The leafy stalk of the plant produces ears, which contain the grains known as kernels. For every kernel on the cob, there is a strand of silk. The white and yellow kernels are most popular, but today, corn is available in red, brown, blue and purple also. The white and yellow hybrids are known as butter and sugar corn which contain both kinds of kernels. This cereal is known for its pleasant taste and its versatility. Baby corn is available in cans or jars in the supermarkets and is used in Asian cooking. This grain is generally available in summer and can be

The History of Aluminum Foil: Just Don't Call it Tin Foil

Gerard Paul  September 11th, 2020  Cookware ,   Grilling & Outdoors   Aluminum foil – sometimes incorrectly called  tin foil  – is a thin, prepared sheet metal made of aluminum, often used in cooking (and food storage!). Although it may seem a little  dull  at first glance (especially on its dull side), aluminum foil has quite a fascinating story behind it. Many incredible things occurred before it became a staple in the modern kitchen. In this post, I'll discuss the various events that led to the aluminum foil revolution, and highlight the continued importance of this seemingly mundane material in our lives.  Aluminum Foil What Is Aluminum Foil? Aluminum foil is a thin sheet of  metal foil  or  metal leaf  composed of an  aluminum alloy  containing roughly 92–99 percent aluminum. It usually has a thickness between 0.0002 to 0.006 inches, but its width and strength vary greatly based on the intended application.  Just some of those applications include: Manufacturing thermal in

Strawberry Cream Pie {Easy & No-Bake} Recipe

  This Strawberry Cream Pie. Full of fresh strawberries and cream cheese, it gets an additional boost of flavor from instant pudding mix! Serve this at your next get-together, and watch it disappear! Strawberry Cream Pie 1 (9-inch) graham cracker pie crust (pre made is okay) 1 container (16 oz.) fresh (or frozen) strawberries, washed and hulled 4 tbsp. sugar 4 oz. (half of an 8 oz. pkg.) cream cheese, softened 1 pkg. (3.4 oz.) vanilla flavor instant pudding mix 1 pkg. (3.4 oz.) strawberry creme instant pudding mix 2 cups whipped cream or whipped topping, divided Additional sliced strawberries for garnish Place the 16 oz. of fresh strawberries in a food processor with the sugar. Cover and pulse a few times until the berries are finely chopped. Add the cream cheese and pulse until blended. You may need to scrape down the sides. Place the mixture in a large bowl. Add both of the dry instant pudding mixes to the bowl and stir until thoroughly combined. Gently fold in 1½ cups of the C