I found a recipe in a May 2009 Martha Stewart magazine for Soy-Glazed Flank Steak and tried it. It was good but I thought the flank steak could be a lot better if I marinated it instead.

So I used the ingredients in that recipe to make a marinade instead of a glaze. I marinate the steak 4 –24 hours, cook it rare on the grill or frying pan, slice it against the grain and serve. It is a big hit around here.

I have since seen many recipes for flank steak using virtually the same ingredients so this is a very common combination.

Because of the soy sauce and red peppers I did not need to salt or pepper the meat but guests may like it so have it on hand when you serve the steak.

Asian Marinated Flank Steak

1/4 cup organic soy sauce
2 tbsp mirin
1 tbsp rice vinegar (not aged)
1 tsp minced ginger
1 tsp minced garlic
1 tsp red pepper flakes
2 tbsp sunflower oil, divided
1 flank steak
Maldon salt and freshly ground black pepper

1. Combine the first 6 ingredients and 1 tbsp oil in a bowl.
2. Cut the flank steak in half, across the grain.
3. Place flank steak in a re-sealable bag and pour in marinade. Refrigerate for from 4 to 24 hours.
4. Remove the  bag from the fridge and let come to room temperature.
5. Heat a frying pan over medium heat, add the remaining oil (add more depending on the size of the flank steak).
6. Fry for about 3 minutes on one side, flip with tongs and continue to fry for another 4-5 minutes. The length of time will vary based on the thickness of your flank steak and how rare you like it. We like it quite rare.
7. Remove the flank steak to a cutting board and let rest (about 5-10 minutes)
8. Slice the steak against the grain and arrange on serving platter.

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