Ingredients:

  • 1/2 cup (120 ml) soy sauce (low sodium preferred)
  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) rice vinegar (or apple cider vinegar)
  • 2 tablespoons (30 ml) brown sugar, packed
  • 2 tablespoons (30 ml) minced fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon (5 ml) sesame oil
  • 1/2 teaspoon (2.5 ml) red pepper flakes (optional)
  • 1/4 teaspoon (1.25 ml) black pepper
  • 1.5 - 2 pounds (680-900 g) flank steak

Instructions:

  1. In a large bag or dish, whisk together all marinade ingredients until the brown sugar is dissolved.
  2. Add the flank steak to the marinade, ensuring it's fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, up to 24 hours.
  3. Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature. This helps it cook more evenly.
  4. Preheat your grill to medium-high heat. If using a skillet, heat it over medium-high heat until smoking hot.
  5. Remove the steak from the marinade, discarding the marinade. Place the steak on the hot grill or in the skillet.
  6. Cook for 4-6 minutes per side for medium-rare (internal temperature of 130-135°F or 54-57°C). For medium, cook for 6-8 minutes per side (internal temperature of 135-145°F or 57-63°C). Don't overcook!
  7. Remove the steak from the grill/skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender steak.
  8. Slice the steak thinly against the grain and serve immediately.