Marinated Grilled Flank Steak
Tender, juicy and packed with bold umami flavor, this Marinated Grilled Flank Steak is a simple way to elevate your next cookout. The steak is marinated in a savory blend of Ohsawa Tamari, MUSO From Japan Yuzu Kosho Paste, sesame oil, rice vinegar, honey, ginger and garlic, creating the perfect balance of citrus, heat and sweetness. Grilled to perfection and sliced thin against the grain, this flavorful steak is delicious served on its own, over rice or alongside your favorite grilled vegetables.
Ingredients (serves 4-6):
- ¼ cup Ohsawa Tamari
- 2 tbsp MUSO From Japan Yuzu Kosho Paste
- 2 tsp Ohsawa Roasted Sesame Oil
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp crushed ginger
- 1 garlic clove, grated
- 1.5 pounds flank steak
- Sesame seeds, for serving
Directions
- In a large bowl, whisk together the tamari, yuzu paste, sesame oil, rice vinegar, honey, ginger, and garlic.
- Cut the flank steak in half if it’s in one long piece so it’s easier to marinate.
- Submerge the steak into the marinade. Cover and refrigerate for at least two hours or up to overnight for maximum flavor. The longer you marinate, the more flavor!
- Remove the steak from the fridge and marinade 30 minutes – 1 hour before cooking.
- Preheat the grill to 425 degrees Fahrenheit and grill the steak for 4-6 minutes per side or until desired doneness is reached.
- Let rest for at least 10 minutes before slicing against the grain.
- Slice and garnish with sesame seeds and enjoy!
