Grilled Asian Steak

by Katie ChinTastemaker in Residence

1 Tbsp baking soda
1/3 cup soy sauce
1/4 cup rice vinegar or white vinegar
2 Tbsp honey
2 Tbsp toasted sesame oil
2 tsp minced garlic
1 Tbsp minced fresh ginger
1 Tbsp finely chopped green onion
1 Tbsp toasted sesame seeds
1/2 tsp ground pepper
2 1/2 lbs flank steak, trimmed of visible fat
Bok choy or broccoli, sautéed or steamed baby


  1. Sprinkle the baking soda on both sides of the flank steak. Let rest for one hour. Rinse off the baking soda and pat dry with paper towels.
  2. Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved. Place the steak in a resealable plastic bag and pour the marinade over. Seal bag and massage until beef is evenly coated. Place in refrigerator for at least 30 minutes and up to overnight.
  3. Prepare your grill for high, direct heat. Grill for 4 to 5 minutes, turning occasionally until desired doneness. Let rest for 8-10 minutes. Slice thinly at an angle against the grain. Transfer to a platter and create a ring around the beef with sautéed baby bok choy or broccoli. Serve immediately.

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