Asian Steak Marinade
We love our steak fajitas marinade recipe but I couldn’t stop thinking about putting an Asian twist on it, and thus, our Asian steak marinade was born!
We have a little secret with the steak too, so keep reading to get all the dets.
The Secret is in the Steak
I couldn’t find plain skirt or flank steak at the store, so I bought carne asada instead. Just the store brand raw meat but it was already flavored. Worked amazing!!! So if you’re short on time, definitely go with this option. If you want to go totally homemade, I’ll include our own spice rub recipe in the recipe card below. You’ll apply the rub before putting the steak in the marinade.
Ingredients for Asian Steak Marinade
This dry rub and marinade is so easy! All you do is combine everything together and rub it on the steak and then pour the marinade on the steak in a plastic bag.
- Skirt or Flank Steak – either one will work, and look for a pre-seasoned one for extra easy cooking
For the Rub
For the Marinade
- Rice Vinegar – adds acidity
- Pineapple Juice – adds a little sweetness and tang
- Soy Sauce – low sodium, great for tenderizing the meat because it breaks down the tough proteins
- Garlic – freshly minced
- Ginger – adds that signature Asian flavor
- Light Brown Sugar – adds sweetness and richness
- Red Chili Flakes – adds a little heat, feel free to add more if you like it spicy
- Scallions – for garnish
The full recipe with the measurements and complete instructions can be found in the recipe card at the end of this post.
What to Eat with Asian Steak
We love to just eat the steak as a main dish with a side of steamed rice and Asian cucumber salad. You could also do a side of sauteed snap peas or egg drop soup. The steak can also be cut up and used in tacos, in a rice bowl, or in a salad.
How Long Should Steak Marinate?
Ideally this steak should marinate for 1-4 hours. You could go as low as 30 minutes and as long as overnight, but it shouldn’t go any longer than that. Marinating for too long actually starts to toughen the meat.
What is the Difference Between Flank Steak and Skirt Steak?
They are both tough and lean cuts of beef that can be used interchangeably in most dishes. They are different cuts of beef coming from different parts of the cow. The skirt steak comes from just below the ribs and the flank steak comes from the loin area and is actually part of the ab muscles. The flank steak is also thicker, wider and heavier. The skirt steak will have a little more marbling and be fattier.
How to Slice a Steak
Whether you use a flank steak or skirt steak, you will want to cut both against the grain. This means you want to cut perpendicular to the muscle fibers. This will help the steak be even more tender.
How to Store Steak Marinade
A full batch of unused steak marinade can be stored in the fridge for up to 2 weeks. You can also freeze it for up to 3 months.
How to Reheat Steak
If I have the time, I like to reheat steak in the oven at a low temperature until the steak is heated through. Steak can also be reheated in the microwave, air fryer or in a skillet on the stove top. Just be sure to not overdo it as that it will dry it out.
This bold and flavorful Asian steak marinade will have your mouth watering and your belly craving tender juicy steak. I’m such a sucker for Asian cuisine and that savory umami flavor.
More Asian Recipes to Try:
Print
Asian Steak Marinade
Course 100 + BEST Easy Beef Recipes for Dinner, 50 + Best Easy Asian Recipes, 50+ Homemade Condiment Recipes
Cuisine Asian
Keyword asian, flank steak, marinade, steak
Servings 4
Calories 345kcal
Author Sweet Basil
For the Rub
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Chili Powder
- 2 Teaspoons Smoked Paprika
- 1 1/2 Teaspoons Cumin
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1/4 Teaspoon Cayenne
- 1/4 Cup Grapefruit Juice or pineapple juice
for the Marinade
- 1/4 Cup Rice Vinegar
- 1/2 Cup Pineapple Juice
- 1 Cup Soy Sauce low sodium
- 4 Cloves Garlic minced
- 2 Tablespoons Ginger fresh, grated
- 2 Tablespoons Light Brown Sugar
- 1 Pinch Crushed Red Chili Flakes
- 3 Scallions minced
For the Marinade
Using a garlic press, press the garlic and ginger through so that they are very fine. This opens the two up giving you far more flavor than slicing or mincing.
Combine all of the ingredients in a ziploc bag and squish together thoroughly. Set aside.
Add marinade to meat and marinate in the fridge for 1-4 hours. You can push to 24 hours if necessary but the acid is starting to break down the meat so I prefer 1-3 hours and then to make a sauce for more flavor using the reserved marinade.
When you’re ready to cook, let the meat rest on the counter for 15-20 minutes, then pat dry with a paper towel. Remove the marinade to a sauce pan to save the remaining marinade to make a sauce.
Heat a grill to high heat and rub the grates with an oil soaked paper towel. Place the meat on the grill to sear it for about 3-4 minutes, flip to sear the other side for another 2-5 minutes and then remove to a cutting board to rest for 5 minutes before slicing.
For the Sauce
Add remaining marinade to a sauce pan and bring to a boil for 3 minutes or until you have reduced to a thick sauce, stirring often so it doesn’t burn.
Remove from heat. Immediately, add 2 tablespoons of butter and swirl the sauce until butter is melted and combined into the sauce. Serve over steak with additional scallions.
Calories: 345kcal | Carbohydrates: 61g | Protein: 27g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12981mg | Potassium: 886mg | Fiber: 4g | Sugar: 40g | Vitamin A: 396IU | Vitamin C: 23mg | Calcium: 136mg | Iron: 7mg
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