Asian-Marinated Flank Steak

Asian-Marinated Flank Steak

  • Rating:


1 lb flank steak
1 tsp yellow mustard seeds
1 tsp black peppercorns
1 tsp coriander seeds
2 garlic cloves, peeled and smashed
1 1/2 tsp light soy sauce
1 1/2 tsp Sriracha
1 tbsp port
2 tbsp red wine
1 tbsp grapeseed oil, plus 1 tsp oil, separated
kosher salt


Rinse flank steak and pat dry.
Combine mustard seeds, peppercorns, coriander seeds, garlic, soy, Sriracha, port, red wine and grapeseed oil in a resealable plastic bag.  Add flank steak.  Allow steak to marinate in the refrigerator overnight.
Remove flank steak from refrigerator 30 minutes before you are ready to cook.  Remove from marinade and pat dry.  Dispose of remaining marinade.  Heat a grill pan over medium-high heat.  Drizzle flank steak with a tsp of grapeseed oil.  Season with kosher salt.  Transfer steak to grill pan. Cook steak until cooked to desired doneness, about 2-3 minutes per side for medium-rare (depending on the thickness of the steak).  Remove steak from grill pan and set aside 5-10 minutes.  Cut crosswise into thin slices.