This post may contain affiliate links. Please read my privacy policy.
Grilling flank steak with marinade of ponzu, miso and butter. This flank steak recipe is easy and yields tender, juicy and flavorful steak.
Flank Steak Recipe
What is flank steak?
It is a cut of beef at the bottom section of a cow. It’s part of the abdominal muscles or lower chest of the steer.
Flank steak is one of my favorite cuts of beef. It’s beefy and great for grilling.
For this flank steak recipe, I turned to my friend Harry Soo at Slap Yo’ Daddy BBQ.
Together, we developed this Japanese-style steak that is absolutely tender, juicy, and packed full of flavors.
This recipe yields the best homemade steak ever!
Flank Steak Marinade
This recipe calls for a ponzu and miso butter marinade. Here are the marinade ingredients:
- Ponzu
- Mirin
- White miso
- Unsalted butter
- Cooking sake
- Sugar
- Cayenne pepper
- Ground black pepper
See the recipe card for full information on ingredients.
How To Make Flank Steak
Grilling flank steak with an outdoor grill delivers a great piece of steak. That was exactly what I did.
However, you can use an indoor grill or even pan sear the steak on stove top using a pan or cast-iron skillet.
To make the steak, first you prepare the marinade and marinate the steak for 1 hour.
Next, fire up the grill and grill the steak.
Grilling Tips
- For the best results, use a charcoal grill. However, a gas grill will work just fine.
- High heat and quick grilling is the best way of cooking the steak.
- If the grill flares up, move the steak to a cooler spot to prevent burning. Return the steak to the heat when the flame dies down.
- After grilling, let rest the steak for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it.
Frequently Asked Questions
No, they are different beef cuts and located in the different parts of a cow.
Skirt steak comes from the Plate section of a cow, which has a lot of diaphragm muscles. It’s tougher in texture.
However, both steaks can be used interchangeably, they are great as a substitute for one another in many recipes.
Just like the former, skirt steak is also great for grilling,
After grilling, it’s important that you cut and slice the flank steak against the grain.
Examine and identify the direction of the grain on the steak carefully. The grain will run in one direction.
Using a sharp chef knife, slice the steak crosswise, or against the grain into pieces, just like the pictures here.
Cut the flank steak at a slightly slanted angle. This will ensure that you get a bigger piece of the tender, soft and melt-in-your-mouth meat after it is grilled.
This recipe is only 474 calories per serving.
What To Serve With This Recipe
Serve this dish with side dishes. For a healthy meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Flank Steak
Ingredients
- 2 lbs. (900g) flank steak, cut into four 8 oz. (226 g) piece
Ponzu and Miso Butter Glaze
- 1 tablespoon ponzu
- 2 tablespoons mirin
- 3 tablespoons white miso, shiro miso
- 4 tablespoons unsalted butter, melted
- 2 tablespoons Japanese cooking sake
- 2 teaspoons sugar
- 1/8 teaspoon cayenne pepper
- 3 dashes black pepper
Salad
- 1 package fresh herb salad
- 3 tablespoons ponzu
Instructions
- Mix all the ingredients for the Ponzu and Miso Butter Glaze in a saucepan. Bring to a boil, then remove from heat immediately. Allow to cool.
- In a plastic bag, marinate the steak for 1 hour with half of the glaze. Preheat the grill and scrape off the excess glaze before grilling the steak. If the grill flares up, move the steak to a cooler spot to prevent burning. Once the flames die down, return the steak to the heat.
- Grill each side of the flank steak for about 3-4 minutes. Then, gently pick it up with tongs and grill the other side for another 3-4 minutes, or until the surface is nicely charred or reaches your desired doneness. Brush some glaze on the surface of the meat and let it set on the grill for an additional 1 minute on each side.
- Remove the steak from the grill and let it rest for 10 minutes. This allows the juices inside the steak to redistribute, preventing them from leaking out when you slice it.
- While the steak is resting, toss the fresh herb salad with ponzu dressing.
- On a serving plate, place about 1 tablespoon of the Ponzu and Miso Butter glaze. Position the steak on top of the glaze and drizzle a little more glaze over it. Serve immediately with a fresh herb salad.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this flank steak, so good.
What’s 3/4 cup Yields?
Hi T, it was a typo, I just updated the recipe.
what does the 3/4 cup yields mean?
I marinated it overnight and just use some drinking sake I had it was amazing. This recipe is a keeper.
Would mirin works as the Japanese cooking wine?
Yes but it’s sweetened but cooking wine is not sweet.
Realizing this is a pretty old post and may not be monitored any more, but curious as to whether this would be equally good with another cut of meat?
Hi Jackie – yes you can try any cut of the meat you like, it’s the flavors…so good! :)
Cool
Can I use the oven grill or bake instead? How long should I leave it in the oven? Tks.
You can just pan sear it.
I just wanted to let you know I made this tonight and it was yummy :)
Awesome!