There is a great culinary misconception many people often have: in order to have a tasty, juicy steak, the uncooked meat needs to marinate at least overnight in a bath of savory spices and liquid seasonings. Although there is merit to marinating beef overnight for a great tasting steak, you can still have a great flavorful steak with just an hour of dry brining. It is a method of generously salting meat for an hour to both tenderize and season the beef.

When people dry brine steak or other cuts of meat they often assume that brining over salts the meat. However, when done correctly this is not the case. The method I’m sharing with you today requires about a one hour dry-brine time followed by rinsing all the salt off then proceeding with a flavorful spice rub. Grilled to perfection, this Asian inspired Grilled Flank Steak is perfect for a backyard barbeque (perhaps even for Father’s Day).

To dry brine, pat a large piece of flank steak dry with a paper towel. Using kosher salt (do not use table salt) generously salt the surface on both sides of the steak. Wrap the steak in plastic wrap and allow the steak to come to room temperature on the kitchen counter on top of a rimmed baking sheet. You’ll notice as the hour approaches most of the salt as dissolved. The salt helps break down the tissue to tenderizing it during the process. After one hour (and not any longer), rinse the steak off completely and pat dry once again. This helps remove most o the salt and will prevent the steak from tasting too salty. At this point you may lightly season with salt and pepper and grill as you normally would. We’ll follow it up with a nice Asian inspired spice rub

Generously apply the rub to both sides of the steak while the grill is heating. To season with Rub you typically need only 5-15 minutes before grill time to season the steak. After grilling the steak to your liking allow it to rest for 5-10 minutes on a plate covered with foil. This will ensure a juicy tender steak your whole family will love!

Recipe: Asian Inspired Grilled Flank Steak

  • Prep Time: 60 min(s)
  • Cook Time: 10 min(s)
  • Total Time: 1 hour and 10 min(s)
  • Servings: 6

An Asian inspired juicy flank steak recipe.


    • 1 1/2 pounds flank steak
    • Kosher Salt
    • Rub:
    • 3 tablespoons brown sugar
    • 1 tablespoon curry powder
    • 1 tablespoon kosher salt
    • 2 teaspoons garlic salt
    • 1 teaspoon ground ginger
    • 1/2 teaspoon cardamom powder
    • 1/2 teaspoon ground pepper


    • Place the steak on a rimmed baking sheet and pat it dry on both sides with a paper towel.
    • To start the dry brine process, generously salt each side of the steak with salt.
    • Wrap the steak in plastic wrap and allow the steak to rest for one hour on the countertop to bring it to room temperature.
    • To make the rub, add the brown sugar, curry powder, salt, garlic salt, ginger, cardamom, and pepper to sealable sandwich bag.
    • Seal the bag. Rub the spices together using your fingers on the outside of the bag. Work the spices until they are well mixed.
    • Grease the grill grate or grill pan with olive oil and heat to medium high heat.
    • Rinse the salt off the steak and pat dry again. Return the steak to the baking sheet and rub the spice mixture on both sides of the steak from end to end. Allow the steak to soak in the rub for 15 minutes before grilling.
    • Grill each side of the steak for 4-5 minutes for medium rare, 5-6 minutes for a medium, and 6-7 minutes for well done.
    • Place the cooked steak on a plate and cover with aluminum foil. Allow the steak to rest for 5-10 minutes before serving.

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3 Responses to “Asian Inspired Grilled Flank Steak Recipe”

  1. trip

    Hmm thats great way to cook steaks, I always burn mine im going to try this next time thanks

  2. Bob "bunker" underwood

    I’ve always used salt pepper, garic, and soy sauce. cover at least 5 hours.

  3. grass fed

    I agree with you on this. I love flank steaks and though marinating can improve the flavor a lot, brining works well especially if you do not like spending much hours in marinating. Brining is quicker and the result is a good as marinated.