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Grilled Asian Flank Steak with Sweet Slaw

Grilled Asian Flank Steak with Sweet Slaw

Are you looking for a delicious and flavorful dish that will impress your family and friends? Look no further than the Grilled Asian Flank Steak with Sweet Slaw! This mouthwatering recipe combines the bold flavors of Asian marinade with the refreshing crunch of a sweet slaw. Get ready to tantalize your taste buds and take your grilling game to the next level!

Marinating the Flank Steak

Before we dive into the grilling process, let’s talk about marinating the flank steak. Marinating is an essential step that infuses the meat with incredible flavors and helps tenderize it. Think of it as giving your steak a rejuvenating spa treatment!

Start by creating a marinade using a combination of soy sauce, ginger, garlic, brown sugar, and sesame oil. This combination of ingredients creates a harmonious blend of sweet, savory, and umami flavors that will make your taste buds dance with joy!

Place the flank steak in a resealable plastic bag and pour the marinade over it. Seal the bag and let it marinate in the refrigerator for at least 2 hours, or preferably overnight. The longer the steak marinates, the more intense the flavors will be!

Grilling the Flank Steak

Now that your flank steak has marinated to perfection, it’s time to fire up the grill! Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Once the grill is hot, remove the steak from the marinade, allowing any excess marinade to drip off.

Place the flank steak on the grill and cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. Remember that flank steak is best served medium-rare to medium for optimal tenderness and juiciness.

While the steak is grilling, baste it with the remaining marinade to enhance the flavors and create a beautiful caramelized crust. This will give your steak a tantalizing smoky aroma and a mouthwatering appearance!

Creating the Sweet Slaw

No grilled Asian flank steak is complete without a side of refreshing sweet slaw. This crunchy and vibrant slaw perfectly complements the rich and savory flavors of the steak, creating a harmonious balance of taste and texture.

To make the sweet slaw, combine shredded cabbage, carrots, bell peppers, and green onions in a large bowl. In a separate bowl, whisk together a dressing made from rice vinegar, honey, sesame oil, and soy sauce. Pour the dressing over the vegetables and toss until well coated.

Let the slaw sit for a few minutes to allow the flavors to meld together. The result is a deliciously sweet and tangy slaw that adds a burst of freshness to every bite of the grilled Asian flank steak.

Time to Serve and Enjoy!

Once the flank steak is perfectly grilled and the sweet slaw is ready, it’s time to plate up and enjoy this mouthwatering dish! Slice the steak against the grain into thin strips, which helps to maximize tenderness.

Arrange the steak on a platter and serve it alongside the sweet slaw. The combination of the tender and flavorful steak with the crisp and refreshing slaw is a match made in culinary heaven!

So, gather your loved ones, fire up the grill, and prepare to indulge in the sensational flavors of the Grilled Asian Flank Steak with Sweet Slaw. It’s a meal that will leave everyone craving for more!

Frequently Asked Questions (FAQs)

1. Can I use a different cut of steak for this recipe?

Yes, you can use other cuts of steak like skirt steak or sirloin if you prefer. Just adjust the cooking time accordingly.

2. Can I make the sweet slaw ahead of time?

Absolutely! The flavors of the sweet slaw actually intensify over time, making it a perfect make-ahead dish.

3. Can I grill the flank steak indoors?

Yes, you can use a grill pan or a cast-iron skillet to grill the flank steak indoors if you don’t have access to an outdoor grill.

4. Can I substitute the soy sauce with a gluten-free alternative?

Yes, you can use tamari or coconut aminos as a gluten-free substitute for soy sauce.

5. Can I add extra vegetables to the sweet slaw?

Absolutely! Feel free to customize the sweet slaw by adding your favorite vegetables like cucumbers or radishes.

6. Can I use the marinade for other meats?

Definitely! The marinade works well with other meats like chicken or pork, adding a delicious Asian twist to your dishes.

7. Can I serve the grilled Asian flank steak with other side dishes?

Of course! You can serve it with steamed rice, grilled vegetables, or even some crispy Asian noodles for a complete meal.

8. Can I freeze the leftover grilled flank steak?

Yes, you can freeze the leftover grilled flank steak. Just make sure to wrap it tightly in plastic wrap or place it in an airtight container before freezing.

Now that you have all the information you need, it’s time to get grilling and savor the delectable flavors of the Grilled Asian Flank Steak with Sweet Slaw. Happy cooking!

Grilled Asian Flank Steak with Sweet Slaw compressed image1

Grilled Asian Flank Steak with Sweet Slaw

No ratings yet
Total Time 30 minutes
Course dinner
Cuisine American
Servings 4


  • 1/4 teaspoon of soy sauce
  • 5 tablespoons of vegetable oil
  • 5 teaspoons of minced peeled fresh ginger (divided)
  • 1 garlic clove (pressed)
  • 1 1 1/2- pound flank steak
  • 3 tablespoons of sugar
  • 3 tablespoons of seasoned rice vinegar
  • 2 red jalapeños (thinly sliced into rounds)
  • 5 cups of thinly sliced Napa cabbage (about 9 ounces)
  • 3/4 teaspoon of chopped green onions (divided)


  • Prepare the barbecue grill to medium heat.
  • In a resealable plastic bag, combine soy sauce, oil, 3 teaspoons of ginger, and garlic. Seal the bag and mix well.
  • Add the flank steak to the bag and seal it. Turn the bag to ensure the steak is coated with the marinade. Allow it to stand at room temperature for 30 minutes, turning occasionally.
  • In a small saucepan, stir together sugar and vinegar over medium heat until the sugar dissolves. Remove from heat.
  • Add jalapeños and the remaining 2 teaspoons of ginger to the vinegar mixture.
  • In a medium bowl, place cabbage and 1/2 cup of green onions. Pour the vinegar mixture over the cabbage and onions, tossing to ensure they are coated. Season with salt and pepper. Let it stand while grilling the steak, tossing occasionally.
  • Grill the steak for about 6 minutes per side, or until it reaches the desired level of doneness (medium-rare).
  • Transfer the steak to a work surface and let it rest for 10 minutes.
  • Thinly slice the steak against the grain.
  • Sprinkle 1/4 cup of green onions over the slaw.
Keyword Asian, dairy-free, dinner, Easy, Ginger, Grilling, Main, napa cabbage, Steak, summer, weeknight meals
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Hi, I am April & Welcome to my food blog!

Thank you for visiting my blog. We share delicious recipes to make your meals nourishing and fun. Experimenting in the kitchen and cooking is my joy!


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