Traditional recipes

Soy Sauce–Marinated Grilled Flank Steak and Scallions

Soy Sauce–Marinated Grilled Flank Steak and Scallions

We're flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we're cooking first, marinating second—in this case, it's in a spicy-sweet soy sauce-brown sugar-Sriracha mixture. Because flank steak is flavorful but quite lean, take care not to overcook it (medium-rare is best) and be absolutely certain you’re slicing against the grain.


  • 3 Tbsp. extra-virgin olive oil, divided, plus more for grill
  • Kosher salt, freshly ground pepper
  • 1 bunch scallions, trimmed
  • ¼ cup mirin (sweet Japanese rice wine)
  • 2 Tbsp. light brown sugar
  • 1 Tbsp. distilled white vinegar
  • 2 tsp. toasted sesame oil
  • Toasted sesame seeds (for serving)

Recipe Preparation

  • 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 ⅛") 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 scallions on another baking sheet with 2 Tbsp. 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 Tbsp. olive oil. Grill scallions, 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 scallions 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.

Reviews SectionThis was delicious. The flavor was bold and tangy. Really easy summer meal.mmoriciJersey City, NJ07/26/20Made this recipe last night and it was fantastic! I had never cooked flank steak before, and now I can't wait to cook it again. I ended up marinating the steak overnight with this marinade, and then made the marinade again to pour on top of everything after it was cooked.lutangclan91Raleigh, NC06/01/20I had never cooked flank steak before but this recipe sounded too good to pass up. It was kinda cool proof. Quick cook, simple marinade with ingredients I already had on hand and the after marinade made the steak so flavorful! Highly recommendKyartzCalifornia 09/12/19Delicious! Don't knock the post-marinade 'til you try it. The flavor packs a punch.EagleM16Denver, CO07/28/19So marinate after cooking and serve cold? Hmm.its marinated after it is cooked. thats the theme for a number of dishes in last months mag.johnny_d_b_searsDC06/07/19Marinade steps please. I would love to make it this weekend.Marinade or sauce??? I’m confused!jacquiebdp6398Toronto05/29/19Question-is the steak actually marinated before grilling or is the marinade just drizzled over after cooking? The recipe doesn’t have a step where the meat is actually marinated.