Asian Marinated Flank and Skirt Steak

Asian Marinated Flank and Skirt Steak


  • Flank or Skirt Steak
  • 1 cup chicken stock
  • 2 Tbs miso
  • 1 oz sesame oil
  • 1/4 cup honey
  • 2 oz soy sauce
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1 Tbs wasabi
  • 3 smashed or minced garlic cloves
  • 2 thinly sliced scallions
  • 1 1″ knob of ginger–minced or grated
  • 1 jalapeno de-seeded and minced
  • 1 Tbs rice wine vinegar
  • juice of 1 lime
  • 1 thinly sliced scallion for garnish
  • 1-2 cups fresh broccoli florets
  • 1-2 cups fresh baby carrots
  • 2 cloves of minced garlic
  • 2 Tbs sesame oil

Make the marinade: In a large bowl, or instant marinator, add the miso reconstituted in the chicken stock, sesame oil, honey, soy sauce, cinnamon, cloves, garlic, ginger, jalapeno, scallions, rice wine vinegar, and lime juice. Whisk to combine.

Immerse the steak in the marinade, cover and refrigerate for 4-12 hours for Flank Steak and 30 minutes-1 hour for Skirt Steak. After marinating, remove from the refrigerator and let the steak sit at room temperature for 15-30 minutes while you preheat your grill or grill pan. Grill Flank Steak for 7 minutes per side and Skirt Steaks for only 3 minutes per side. Let the meat rest for 5 minutes before slicing.

When slicing your steak, remember to slice across the grain, not in the same direction as the grain.

Serve with steamed vegetables tossed with garlic infused sesame oil.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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