Asian Flank Steak with a Crisp Veggie Salad

🥢 Asian Flank Steak with Crisp Veggie Salad 🥗

I’m a huge fan of the NYT Cooking app—not because I follow recipes exactly (I never do 😆), but because it’s a gold mine for great ideas. This one is inspired by an old NYT recipe, and let me tell you… it SLAPS. Salty, tangy, a little sweet, and that crunchy veggie salad? YES PLEASE.

Confession: I wanted flank steak, but the store only had skirt steak (annoying 🙄). It worked, but if you can find flank, grab it!

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🛒 What You Need

For the Marinade:

• 1/2 cup low-sodium soy sauce
• Zest of 1 lime
• Juice of the same lime (and more if that lime’s a dud 🍋)
• 1.5 tbsp brown sugar
• 1/2 jalapeño, minced (seeds out unless you like it spicy 🔥)
• 2–3 cloves garlic, minced

For the Salad & Steak:

• 1 lb flank steak (or skirt if that’s what you’ve got)
• 1 English cucumber, thinly sliced
• 1 bunch radishes, thinly sliced
• 4 scallions, thinly sliced
• Fresh cilantro for garnish 🌿

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👩‍🍳 What I Did

1. Marinate It – Whisk everything together. Toss the steak in a zip-top bag with about 2/3 of the marinade. Save the rest for the veggies. Let the steak chill (well… not chill—room temp!) for 30 minutes.
2. Grill Time – Heat the grill to high. For medium-rare: about 3.5 minutes per side. Rest it for 10 minutes (hard, I know… but worth it).
3. Salad Vibes – Toss cucumber, radish, and scallions with just enough of that leftover marinade to coat.
4. Slice & Serve – Thinly slice the steak against the grain, pair with the salad, and shower it with cilantro.

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💡 Pro Tip: This marinade is magic on grilled chicken or shrimp too.

Fresh, fast, and so dang good. Perfect van dinner OR backyard grill night.

The OG can be found here: https://archive.nytimes.com/dinersjournal.blogs.nytimes.com/2013/07/09/vietnamese-marinated-flank-steak/

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