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Steve's Grilled Asian Steak

This Grilled Asian Steak is lip-smacking good! The flavorful marinade/sauce (with a secret ingredient) takes just minutes to throw together. Try it and watch everyone go crazy!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 409 kcal
Course: Main Course
Cuisine: Asian , Asian-American Fusion

Ingredients

For the marinade/basting sauce:
  • ¼ cup dark brown sugar
  • ½ cup apple sauce natural, unsweetened
  • 3 tablespoons fresh ginger or ginger paste
  • 1 teaspoon Chili garlic sauce
  • 1 tablespoon fresh lime juice
  • 2 tablespoons sesame oil
  • 2 tablespoons mild-flavored oil like sunflower, avocado, grape seed or canola oil
  • ¼ cup soy sauce I use regular soy sauce
For the steak:
  • kosher salt
  • freshly ground black pepper
  • 1-1½ pounds steak flat iron, flank steak, skirt steak, hanger steak, rib eye, New York strip and filets all work well with this recipe

Instructions

For the marinade/basting sauce:
    Cup of Yum
  1. Combine all marinade ingredients in a microwave-safe bowl or saucepan (if you don’t have a microwave). Place the bowl in the microwave and cook for 2-3 minutes or until bubbling and the brown sugar has dissolved. If you’re doing this on the stovetop, bring the mixture to a boil and stir for 30 sections to dissolve the sugar. Set aside to cool to room temperature.
  2. Place the steak in a ziplock bag and add ½ cup of the cooled sauce. Seal the bag then massage the sauce into the meat. Refrigerate for at least an hour and up to 48 hours.
For grilling the steak:
  1. When ready to grill, heat the grill to high heat (500-600˚F). Clean the grates well.
  2. Remove the steak from the refrigerator and shake off any excess marinade. Discard marinade in the bag. Lightly salt and pepper the meat.
  3. Oil the grates of your grill then add the steak(s) and let it sit, undisturbed for 4-5 minutes or until the underside is nicely browned. Flip steaks to the opposite side and brush the cooked side with some of the sauce. Allow the second side to cook for 4-5 minutes then flip and brush with the sauce. Continue cooking, flipping and brushing until the steaks are nicely charred on the outside and the internal temperature is 140-145˚F, read with an instant thermometer.
  4. Allow the steak to sit for 10 minutes, undisturbed, then slice thinly against the grain (see Café Tips to learn what that means). If you made extra sauce (doubled the recipe), pass it at the table and allow guests to drizzle it over the sliced meat, as desired. Enjoy!

Notes

  • See Café Tips above in the post for more detailed instructions and tips to ensure success.
  • If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
  • This recipe will give you enough sauce to marinade the steak and extra for brushing on the meat while grilling. Sometimes I like to double the sauce so I have enough to drizzle over the sliced steak when serving.

Nutrition Information

Calories 409kcal (20%) Carbohydrates 11g (4%) Protein 25g (50%) Fat 30g (46%) Saturated Fat 9g (45%) Polyunsaturated Fat 4g Monounsaturated Fat 16g Cholesterol 69mg (23%) Sodium 933mg (39%) Potassium 391mg (11%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 28IU (1%) Vitamin C 2mg (2%) Calcium 18mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 409

% Daily Value*

Calories 409kcal 20%
Carbohydrates 11g 4%
Protein 25g 50%
Fat 30g 46%
Saturated Fat 9g 45%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 16g 80%
Cholesterol 69mg 23%
Sodium 933mg 39%
Potassium 391mg 8%
Fiber 1g 4%
Sugar 9g 18%
Vitamin A 28IU 1%
Vitamin C 2mg 2%
Calcium 18mg 2%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.