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Grilled Sesame Soy Flank Steak

Grilled Sesame Soy Flank Steak reads umami 7.7, salinity 5.5 and richness 5.4 on Palate's 0–10 flavor X-ray — a Fusion main, about 2 hr 54 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.5 / 10
• Sweet & Fruity — 3.7 / 10
• Sour & Bright — 3.6 / 10
• Bitter & Earthy — 1.7 / 10
• Rich & Fat — 7.0 / 10
• Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Umami 7.7 · Salinity 5.5 · Richness 5.4 · Nutty 5.1 · Allium 3.8 · Sweetness 3.7 · Sourness 3.6 · Funk & Ferment 2.9 · Warm Spice 2.4 · Herbaceous 2.3 · Bitterness 1.4 · Floral 1.2 · Earthy 1.0 · Smoke 1.0 · Heat 0.8

What's in it (12)

• flank steak — 680 g
• soy sauce — 79 g
• dark sesame oil — 41 g
• brown sugar — 38 g
• rice wine vinegar — 22 g
• garlic — 15 g
• ginger — 15 g
• scallions — 300 g
• black pepper — 3 g
• oil — 14 g
• salt — 5 g
• ground toasted sesame seeds — 15 g

Time & effort: about 2 hr 54 min (14 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 156.7 kcal, 12.5 g protein, 10.4 g fat, 3.8 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. In a medium bowl, whisk together the soy sauce, sesame oil, brown sugar, rice vinegar, garlic, ginger, scallions, and black pepper until the sugar dissolves.
2. Score the flank steak lightly in a shallow crosshatch on both sides, about 1/8 inch deep - this helps the marinade penetrate a cut that's otherwise dense and grain-tight.
3. Reserve 1/4 cup of the marinade in a small covered container and refrigerate for basting later. Place the steak and the remaining marinade in a zip-top bag, press out the air, and turn to coat.
4. Marinate in the refrigerator at least 2 hours and up to 8; for the best texture and flavor penetration, go closer to 8.
5. Remove the steak from the refrigerator and let it come to room temperature, about 30 minutes, while you heat the grill to high (450-500 F) and clean and oil the grates.
6. Remove the steak from the bag, letting excess marinade drip off, and pat the surface dry with paper towels; discard the used marinade. Season both sides with the salt.
7. Grill the steak over direct high heat until well-marked and released easily from the grates, 4-5 minutes per side, brushing with the reserved marinade during the last minute on each side.
8. Continue grilling, moving to indirect heat if it's charring faster than it's cooking through, until the steak reaches 130-135 F for medium-rare, 2-4 minutes more depending on thickness.
9. Transfer the steak to a cutting board and tent loosely with foil; rest 10 minutes (carryover brings it to 135-140 F) - skipping this step is why sliced flank steak so often runs dry and juices flood the board instead of staying in the meat.
10. Slice thin against the grain on a sharp diagonal, then arrange on a platter and scatter with the sesame seeds and remaining scallions.

Dishes with a similar flavor shape

• Hoisin-Glazed Pork Meatballs with Rice — Chinese-American
• Crispy Sesame Tofu — Chinese-American
• Egg Roll Bowl with Ground Turkey — Chinese-American
• Teriyaki Chicken Meatballs — Japanese
• Sticky Sesame Cauliflower and Tofu Stir-Fry — Chinese-American

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.