Best 10 Asian Steak Marinade For Grilling Recipes

GRILLED ASIAN STEAK WITH CILANTRO BASIL CHIMICHURRI

Steps:

• Asian Chimichurri: Pulse the cilantro, basil, mint, garlic, ginger, green onions, and jalapeno (without seeds) in food processor until coarsely chopped, pushing sides down as needed. Add olive oil, rice wine vinegar, fish sauce, toasted sesame oil and salt and pepper and continue to pulse until finely chopped and well combined. Taste and add desired amount of jalapeno seeds for additional heat (optional). Remove 2 tablespoons Chimichurri to a large resealable plastic bag. Refrigerate the remainder separately.
• Asian Marinade: To the Chimichurri in the plastic bag, whisk in all of the Asian Steak Marinade ingredients. Pierce steak all over with a fork and add to marinade. Massage marinade into steak and seal bag. Refrigerate 5 hours up to overnight, turning bag occasionally.
• Grill: When ready to grill, remove Chimichurri and steak from refrigerator to bring to room temperature (about 30-45 minutes). Grease and preheat grill to 400 degrees F. Sear roast for 3-5 minutes per side, cover, and turn heat down to 350 degrees F. Grill for 15 minutes, flip, cover, and cook an additional 10-20 minutes, depending on the size of your steak cut and how well done you want your steak. Watch closely that your temperature stays around 350 degrees F.
• Check for doneness with a meat thermometer inserted right in the middle of the steak. Thermometer should read: 135 degrees F for medium rare, 145 degrees F for medium. The outside of the roast will get quite dark with a charred crust which is exactly what you want with this cut of steak.
• Remove steak from grill, loosely tent with foil and let rest 10 minutes before slicing THINLY across the grain. Serve with Asian Chimichurri.

ASIAN MARINATED STEAK

Steps:

• Mix marinade ingredients in a container, and add beef. Turn the meat to ensure it is coated on all sides, and place in refrigerator. Marinate 4-5 hours or overnight, turning once or twice to ensure the marinade gets all sides evenly.
• Remove steaks from the fridge one hour before cooking to let them come to temperature. Preheat your grill to medium high with another section at medium low.
• Sear beef 3-4 minutes per side on medium high. Move to medium low to finish cooking until internal temperature reaches 145 degrees.
• Remove beef and let it rest, tented by tin foil for 5-10 minutes. Once the meat has rested, slice against the grain for serving.
• Serve with rice, julienned carrots and sliced green onion and vegetables of your choice.

ASIAN-MARINATED GRILLED TOP SIRLOIN STEAKS

Steps:

• Combine garlic, scallions, ginger, sake, vinegar and sesame oil. Marinate sirloin steaks overnight in refrigerator.
• Preheat grill to medium-high. Remove steaks, discarding marinade and grill to desired doneness. Remove steaks from grill and allow to rest 5 to 10 minutes.

SKIRT STEAK MARINATED ASIAN STYLE

Steps:

• Combine the soy sauce, vinegar, green onions, chili oil, sesame oil, garlic, ginger, and lemongrass in a bowl, and mix well. Pour the marinade into a large resealable plastic bag, and add the steaks. Squeeze the bag to remove excess air, and then seal it. Refrigerate for 24 hours, turning the bag occasionally.
• Preheat a grill to high.
• Remove the steaks from the marinade (discard the marinade), and blot them with paper towels to remove excess marinade. Place the steaks on the grill and cook until nicely marked on both sides, about 4 minutes on each side for medium-rare. Remove the steaks from the grill and let them rest for 10 minutes. Then thinly slice, and serve over jasmine rice if desired, garnished with chopped green onions.

ASIAN STEAK

Steps:

• In a large resealable plastic bag,combine the first six ingredients; add steak. Seal bag and turn to coat. Cover and refrigerate for at least 4 hours. , Drain and discard marinade. Grill steaks, uncovered, over medium heat for 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°).

ASIAN MARINATED FLANK STEAK

Steps:

• Place all ingredients except for steak in a gallon size zip top bag, and mix well to combine.
• Add steak to bag, remove all of the air, and seal.
• Marinate for up to 24 hours, turning bag occasionally.
• Remove meat from marinade, and grill or broil to desired degree of doneness.
• Thinly slice steak against the grain and serve.
• To OAMC, freeze bag for up to 6 months, and pull from freezer at least 24 hours before using.
• You can substitute (or add) garlic for the ginger. If you like it spicy, add more chili flakes!

ASIAN GINGER GRILL MARINADE

Steps:

• Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved.

GRILLED ASIAN-INFLUENCED RIB-EYE STEAKS

Steps:

• Combine all marinade ingredients and whisk together. Lay steaks flat in a glass baking dish. Let steaks come to room temperature. Stab meat with a fork - about three times for each steak.
• Pour marinade over steaks. Marinate briefly - 15 to 30 minutes. Turn steaks over in marinade to coat both sides.
• Heat grill on high for 10 minutes. Quickly grill steaks on high heat to char - approximately 4 minutes on each side.
• Take steaks off grill and let them rest at least 5 minutes before eating.
• Sprinkle extra cilantro and black pepper on top and serve.

CONTEST-WINNING GRILLED ASIAN FLANK STEAK

Steps:

• In a shallow dish, combine the first 7 ingredients; add steak and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired.

ASIAN CHICKEN MARINADE FOR GRILLING

Steps:

• Combine fish sauce, sesame oil, sunflower seed oil, lemon juice, Chinese five-spice powder, and salt in a container and mix well.