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Soy Sauce–Marinated Grilled Flank Steak and Spring onions

Soy Sauce–Marinated Grilled Flank Steak and Spring onions

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This soy-marinated grilled flank steak is a vibrant, high-protein dish that brings bold East Asian flavours to the barbecue. By scoring the meat and allowing it to rest in a punchy dressing of soy, mirin, and Sriracha, you ensure every slice is incredibly tender and infused with a savoury, umami depth. The addition of charred spring onions provides a delicate sweetness and a smoky finish that perfectly complements the rich beef.

Ideal for a healthy midweek meal or a sophisticated weekend gathering, this recipe is as nutritious as it is impressive. Serve the sliced steak on a large platter for a communal feel, perhaps alongside some steamed jasmine rice or a crisp cucumber salad. It is a fantastic option for those looking for a low-carbohydrate, satisfying dinner that doesn't compromise on taste.

Ingredients for Soy Sauce–Marinated Grilled Flank Steak and Spring onions

45ml extra-virgin olive oil, divided, plus more for grill
675g flank steak
Koshersalt, nymalen peppar
1 bunch spring onions, trimmed
60ml mirin (sweet Japanese rice wine)
60 ml sojasås
2 tablespoons light brown sugar
1 tablespoon distilled white vinegar
1 tablespoon Sriracha
2 teskedar rostad sesamolja
Toasted sesame seeds (for serving)

How to make Soy Sauce–Marinated Grilled Flank Steak and Spring onions

Prepare a grill for medium-high heat; lightly oil grate. Pat steak dry and place on a rimmed baking sheet. Lightly score both sides of steak with the tip of a paring knife, making shallow parallel cuts (no deeper than an 1/8") about 1" apart and running across the grain of the meat (this will prevent the steak from curling as it cooks). Season generously all over with salt and pepper; let sit at room temperature at least 30 minutes and up to 1 hour.

Meanwhile, toss spring onions on another baking sheet with 2 tablespoons olive oil to coat; season with salt and pepper.

Whisk mirin, soy sauce, brown sugar, vinegar, Sriracha, and sesame oil in a medium bowl until sugar is dissolved; set marinade aside.

Pat steak dry again (the salt will have drawn out more moisture) and rub with remaining 1 tablespoon olive oil. Grill spring onions, turning often, until tender and charred in spots, about 1 minute. Return to baking sheet. Grill steak, turning every 2 minutes or so, until medium-rare, 6–8 minutes. Transfer to a cutting board and let rest 10–15 minutes.

Thinly slice steak crosswise and arrange on a rimmed platter; drizzle all of the juices that have collected on the cutting board over. Arrange grilled spring onions on top of the steak, then pour reserved marinade over. Let sit at least 15 minutes and up to 1 hour before serving. To serve, sprinkle with sesame seeds as desired.

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