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Horizontal overhead photo of Steve's Grilled Asian Steak on a round wood cutting board.

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!
Course Main Course
Cuisine Asian, Asian-fusion
Keyword Grilled Asian Steak
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 409 kcal
Author Chris Scheuer

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:

  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!

Recipe 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 Facts
Steve's Grilled Asian Steak
Amount Per Serving
Calories 409 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 9g56%
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 69mg23%
Sodium 933mg41%
Potassium 391mg11%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 9g10%
Protein 25g50%
Vitamin A 28IU1%
Vitamin C 2mg2%
Calcium 18mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.