Asian-Inspired Flank Steak Marinade


I bought some flank steak and was going to just salt, pepper and throw garlic on it but then I was inspired seeing my friend make dinner one evening. She was grating ginger into some soy sauce for a marinade. It smelled really good! Too bad she didn’t invite me for dinner. 🙂 I built on that idea, did a little research, then created an Asian-Inspired Marinade for my flank steak*. My kids ate this up! I was really shocked because my kids are not beef eaters.

(*This marinade works on other beef cuts, ribs, chicken, pork, fish, tofu etc..)


  • 1/2 cup of low-sodium soy sauce
  • 2 T of honey (or agave nectar)
  • a juice of 1 lime
  • 1 T of olive oil
  • 1 T of sesame oil
  • 1 T of chopped garlic
  • 1 T of chopped green onions
  • 1 tsp of grated ginger (fresh)
  • 1/2 tsp of black pepper
  • 1-1/2 pounds of beef flank steak
  1. Combine all the ingredients into a bowl.
  2. Coat the steak with the marinade, cover and refrigerate for at least 3 hours (the longer the better!)
  3. Grill for 7-8 minutes per side (for medium rare).

Serve with steamed broccoli with a touch of sesame oil or sautéed mushrooms for a delicious low-carb meal. So yummy! If you have any leftovers, this would be perfect as a steak salad for lunch the next day. Toss it with my Sesame Vinaigrette dressing.


Chimichurri Sauce

I LOVE Nordstrom Cafe’s skirt steak with chimichurri sauce. What a wonderful guilt-free lunch or dinner to have after a hard day’s work of shopping. 🙂 It’s gluten-free and low-carb, too! It comes with roasted asparagus, carrots and potatoes. (I sub the potatoes for more asparagus). Every time I crave this delicious entree, I can’t just run over to Nordstrom. So I’ve decided I need to learn how to make the chimichurri sauce. Actually, it’s pretty simple, you just need a lot of herbs. Here’s my version:


  • 1 cup extra-virgin olive oil
  • 2/3 cup red wine vinegar
  • 2 tablespoons lime juice
  • 1 cup chopped flat-leaf or Italian parsley
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 3 tablespoons minced garlic
  • 1 teaspoons kosher salt
  • 1/4 teaspoon of black pepper
  1. In a food processor, combine the olive oil, vinegar, lime juice, parsley, basil, cilantro, oregano, and garlic.
  2. Pulse until well-blended.
  3. Add salt and pepper and pulse again.
  4. DONE

Serve this sauce on top of your grilled skirt steak or use as a marinate.