Soy-Glazed Flank Steak

Prep Time:
10 mins
Total Time:
30 mins

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


  • ¼ 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 ¼ pounds)

  • 2 teaspoons coarse salt

  • ½ 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.

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