Grilled Sesame Flank Steak

Scott Anderson Recipe

By Scott Anderson Chef_Scott

Flank steak is a delicious cut of beef and is often stuffed or rolled, yet I’m here to tell you that it’s an often-misused piece of beef. Unless properly treated this delicious piece of beef can come out as tough as shoe leather or as crispy as overcooked bacon.

The biggest tip is to marinate the flank steak overnight to tenderize it and bring out its flavor. It cooks up quick over high heat on the grill but is equally delicious smoked low and slow. This recipe can be used in either case but I’m going to showcase grilling to bring out the tenderness of this steak.

I usually cook two pieces of flank, and save one for the next days sandwiches.

Recipe Rating:
 8 Ratings
Prep Time:
Cook Time:
Cooking Method:

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a fabulous method of cooking flank steak - It was a unanimous hit around the Test Kitchen table!


1 c
merlot or cabernet
3/4 c
red wine vinegar
1/4 c
sesame oil
1/2 c
olive oil, extra virgin
4 Tbsp
garlic, chopped
3 Tbsp
fresh ginger, coarsely chopped
3 tsp
thyme, leaves (substitue 1 tsp. dried)
1 tsp
cracked black pepper
1/2 tsp
coarse sea salt
2 lb
beef flank steaks
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About this Recipe

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: Asian
Hashtags: #Ginger, #wine, #flank steak