Grilling flank steak with marinade of ponzu, miso and butter. This flank steak recipe is easy and yields tender, juicy and flavorful steak.
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!
This recipe calls for a ponzu and miso butter marinade. Here are the marinade ingredients:
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.
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.
Serve this dish with side dishes. For a healthy meal and easy weeknight dinner, I recommend the following recipes.
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Prep Time 10 minutes
Cook Time 8 minutes
Additional Time 1 hour
Total Time 1 hour 18 minutes
Mix all the ingredients for the Ponzu and Miso Butter Glaze in a sauce pan. Bring it to boil and remove from the heat immediately. Let cool.
In a plastic bag, marinate the steak for 1 hour with half of the glaze. Fire up the grill, scrape off the excess glaze and then grill. If the grill flares up, move the steak to the cooler spot to prevent burning. Return the steak to the heat when the flame dies down.
Grill each side of the flank steak for about 3-4 minutes, then gently pick it up with a pair of tongs and grill the other side for another 3-4 minutes, or until the surface becomes nicely charred or to your desired doneness. Brush some glaze on the surface of the meat and let set on the grill for another 1 minute on each side.
Remove the steak from the grill and let rest for 10 minutes. This will allow the juice inside the steak to redistribute so it will not leak out when you slice it.
While the steak is resting, toss the fresh herb salad with ponzu.
On a serving plate, place about 1 tablespoon of the Ponzu and Miso Butter glaze on the plate. Place the steak on top of the glaze. Drizzle a little more glaze on top. Serve immediately with some fresh herb salad.
I used Mizkan brand ponzu and mirin.
Amount Per Serving Calories 474Total Fat 24gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 13gCholesterol 166mgSodium 896mgCarbohydrates 11gFiber 1gSugar 5gProtein 50g