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Soy-Glazed Flank Steak


Flank steak is pan-seared with an Asian-inspired glaze of soy sauce, ginger, and mirin.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, May 2009


  • 1/4 cup soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon rice vinegar (not seasoned)
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon crushed red-pepper flakes
  • 1 tablespoon safflower oil
  • 1 flank steak (1 1/4 pounds)
  • 2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper


  1. Bring soy sauce, mirin, vinegar, ginger, garlic, and red-pepper flakes to a boil in a saucepan on high heat. Reduce heat; simmer until reduced by half, about 5 minutes.

  2. Heat a cast-iron skillet over high heat; add oil. Season steak all over with salt and pepper. Cook for 3 minutes on each side. Reduce heat to medium, and brush top of steak with some glaze; flip, and cook for 1 minute. Brush with remaining glaze, flip, and cook for 1 minute more. Transfer steak to a cutting board; let rest for 5 minutes. Slice steak against the grain into 1/8-inch-thick strips, and serve on top of or alongside spring green salad.

Reviews Add a comment

  • liz_alchemist
    13 MAR, 2011
    Very flavorful! One of my favorite flank steak recipes yet. There was definite heat, but not 'spicy' in the way my husband hates (the heat didn't stay in your mouth too long). Pretty simple to make, if you have the right ingredients. Note: pretty sure the rice vinegar needs to be unseasoned because seasoned vinegar has sugar. I'm pretty sure high heat sugar caused my kitchen to smoke up. The steak was fine, thankfully, but now I guess I'll have to buy another rice vinegar.