Maple and Soy-Glazed Flank Steak

  • dory92064 Posted: 03/22/10
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    Good flavor, even though I mistakenly omitted the step to bring the marinade to a "thick & syrupy" glaze and use to baste the steak while it's cooking. I marinated the steak about 4 hrs and grilled it. Next time I will increase the Sriracha hot sauce to 2 tsp for more spice. Served with the Silky Sesame Cucumbers and Scallion Noodles. My first impression of the meal was that it was 'okay, sort of bland'. But the more I ate, I realized just how well the flavors in each dish complimented each other -- no blandness in this menu -- great flavors. Will definitely make again.

  • Felicia Posted: 02/08/11
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    My husband thought this recipe should appear every week on our dinner table. Enough said!

  • winegirl308 Posted: 02/19/10
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    Made this exactly as written for both the steak and the cucumbers. It was fabulous. Not too salty or too sweet. Meat was nice, tender and perfectly done. Adding this to the list of things for world's pickiest husband. He even said he liked it.

  • kidsnurse01 Posted: 03/13/11
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    This is great, I served it with potatoes and green beans, but it definitely would have been better paired with white steamed rice and broccoli.

  • EllenDeller Posted: 05/16/10
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    This is really good! I marinated steak for two hours, then broiled only four min. per side. Used thickened marinade as a sauce over the steak. Noodles were delicious, but I used only 5 oz. (which was plenty for three people). Might be dry if you used the full amount. Served with stir fried asparagus instead of cucumbers.

  • LaurieinBoston Posted: 03/30/10
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    This was the best flank steak recipe I have tried yet. I like a lot of flavor so I marinated it in the fridge overnight. I used my cast iron grill pan on med-high heat for 5 min per side and used the glaze as a sauce over the top of the meat. Definitely a keeper - my husband kept saying yum while eating!

  • Squirrelette Posted: 03/01/10
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    Excellent! So good I ate the whole piece of steak instead of saving half for lunch (whoops). Only substitution I made was using Chinese chili oil paste instead of sriracha, since I didn't have any on hand, and it still wasn't too spicy. Will keep this glaze/recipe on hand for future weeknight use (If I have 40 minutes of marinating time available).

  • lizardstew Posted: 04/11/10
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    Fab. U. Lous. This was sooooo good. I used skirt steak because my grocery didn't have flank steak on shopping day. I made the cucumbers with it too, and they were delicious and refreshing. I will definitely make this again!

  • bostonsmaman Posted: 03/10/10
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    Made the steak, noodles & cucumber salad--all exceptional! Marinated the meat for 3 hours & grilled vs broiled. It took on a lacquered finish. :) Put red pepper flakes in the cucumbers instead of the noodles and added mirin to the noodles, garnishing w/ black sesame seeds. Beautiful presentation. Wish the nutritional info was listed for the whole meal, though!

  • MegLee Posted: 10/15/10
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    Recipe has a great taste but when it came out of the broiler it looked REALLY weird. The steak was very discolored and looked like it was still raw. I give it 4 stars because the taste was sooo good; maybe my broiler was having a bad day.

  • Jboiano Posted: 10/31/10
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    Tasty, easy to make. Will definitely make again.

  • Crispy Posted: 04/03/10
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    I don't very often cook beef, but decided to try this for my poor, deprived husband. The meat was tender and had a wonderful flavor. The side dishes were equally delicious. The only change I made was to use fresh fettuccine instead of rice noodles because my store, even though it has an Asian foods section, doesn't carry rice noodles. This whole meal is very easy to put together, but company-worthy, too.

  • Elizabeth415 Posted: 03/09/10
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    I made the whole thing -- beef, cucumbers, noodles and boy howdy, was it delicious. The glaze was EXCEPTIONAL so I poured the extra over the leftovers and then licked the spoon.

  • Druzzie Posted: 06/29/10
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    This is the second time I am making this. Now it will be for guests too. Really great taste. I made this exactly as written and will not change a thing this time either. This time I will serve with the side dishes listed.

  • kapoth45 Posted: 09/24/10
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    This was delicious. I used rice vinegar instead of sherry and chili garlic sauce instead of the srichacha, and the meat was tender and tasty. Served with white rice and scallions, and steamed broccoli sprinkled with lime juice. Simple and full of flavor.

  • Bradsbabe Posted: 03/25/10
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    This was very good, but I felt 20 minutes was not long enough to impart the flavors of the marinade into the meat. I will let mine sit for longer next time. Also, the glaze is quite liquidy, so I simmered mine to let it thicken and then used it as a glaze over the cooked meat because it didn't stay well on the meat under the broiler. It has excellent flavor.

  • MereGall Posted: 03/24/10
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    This replaces my old favorite flank steak recipe with the horseradish sauce. It was very tender and melts in your mouth!

  • Belladonna714 Posted: 02/01/11
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    This was so yummy. I've made this several times, have even used the marinade on other cuts of meat. I serve this with CL's Spicy Pasta Cucumber Salad, (also delicious!) I prefer that salad over the original recommended sides. I would absolutely serve this to guests and I am looking forward to eating the leftovers tomorrow for lunch:)

  • sarahjones Posted: 03/30/10
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    This is a keeper in my home for sure. This was delicious.

  • FaithBookluvr Posted: 02/25/10
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    I made this last night for dinner and it was exceptional. 5 minutes on each side and 5 minutes resting gave me a perfect medium rare. If you like it more done, leave in a little longer.

  • 3ringcircus Posted: 02/26/10
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    This recipe was a hit with my picky kids. The only changes I made were to omit the sesame oil, use Chili Garlic sauce rather than Sriracha, and I added a teaspoon of ginger. This is definitely a keeper.

  • culinaryclique Posted: 02/27/10
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    I used this recipe with a chuck steak in the crock pot. Sooo Good! Awesome in salads, paninis or with garlic smashed potatoes or sweet potato fries.

  • crunchergirl1 Posted: 02/22/10
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    I thought the glaze might be overpowering, but it was a perfect blend. This is great for a nice steak salad. This will definitely become a regular recipe for me.

  • shershon Posted: 10/12/10
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    excellent. simple. loved by all

  • mmills77 Posted: 02/03/11
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    Yum! I used a 1.75 lb flank steak and doubled the marinade ingredients because it was the smallest I could find. I also used 1 tsp of garlic chili sauce and 1 tsp of sweet asian chili sauce because I couldn't find the sauce the recipe calls for. I marinated the steak for ~2.5 hours. Delicious! My fiance loved it, and it was so easy to make. I will definitely be making this recipe again and again!

  • davislinda Posted: 08/18/10
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    I did not have sherry so used port. I also used regular chili paste. I marinated in the fridge for half a day. The meat was so tender I got a lot of compliments. I will try this on chicken next time.

  • MelanieFarrell Posted: 01/30/11
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    Excellent marinade!

  • jessemguidry Posted: 02/02/11
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    This was a very easy, low cost dinner recipe that even my step son liked. I substituted the noodles for rice and opted for a rice and gravy style dish and it was great!

  • MAPfoodlover Posted: 04/25/11
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    This was not such a hit for us. A little bland and tough. I marinated it for about 12 hours. I will try it again with regular soy sauce and more hot sauce and marinate it overnight. Also, my husband cut it right off the grill which I think contributed to the chewy texture. Next time, I will make sure it rests before cutting.

  • bstalnaker Posted: 07/06/11
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    This was excellent. Doubled the marinade ingredients and marinated the meat overnight. It took longer to reduce the marinade than stated in the recipe. We served it with rice and roasted veggies. Husband loved it.

  • seaside725 Posted: 01/09/12
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    I liked everything about this dish. It was easy to make and very tasty. I will put this on my make again list. I marinated it all day. Other then that I followed the recipe exactly as written.

  • buenacena Posted: 07/10/12
    Worthy of a Special Occasion

    I thought it was tasty, my husband thought it 'was ok'. Pros: super easy, quick marinade (I did just the 20 mins, and it was tender and flavorful), affordable cut, tender, and all ingredients available in my pantry. Cons: a little sweet, a tad rare with the recommended cooking times (and I like my meat red), and agree that glaze needs a few more minutes to thicken. I think more salt and pepper would go a long way. I did not do the recommended sides - instead, i served with sauteed veggies and herbed couscous. If i make again, I'll heed the other reviews and make the cucumber side as the combo got such rave reviews.

  • LMasterson Posted: 11/05/12
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    Five stars for its simplicity and bold flavor. Added lots of extra sriracha and some thai chiles. Served with coconut brown rice and the silky sesame cucumbers. I have made this many times and will continue to do so.

  • GatewayCook Posted: 10/13/12
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    This was pretty good, nothing spectacular but nothing wrong with it either...I have better recipes for Asian-inspired steaks.

  • cherilimes99 Posted: 07/04/12
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    We loved this! It was juicy, very tasty and flavorful. My husband is a picky eater and he thought it was great! I marinated the meat for 30 minutes in my marinating tuperware container (speeds up the marinating time.) I also cooked it in a cast iron skillet which gave it a blackened crust. The other thing I will change for future cooking is I will increase the Sriracha hot sauce to 2 tsp for more spice. I look forward to making this again in the near future!

  • mquattromani Posted: 03/07/12
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    I'm using the my-recipes rating definition where 3 is a good solid recipe and 2 is "has potential". So this, isn't a terrible dish for me. I think with some practice it might be better. I made a double batch (because my flank steak comes in 2 lb packages) and my glaze may not have been reduced enough due to the extra volume (I gave it much more time of course; it was thick but not syrupy). Even accounting for that, the steak cooked a bit longer than directed is just as rare as it looks in the picture. it was okay and with a better glaze might be acceptable but there are a lot of recipes out there. We probably will not try this again.

  • ychays Posted: 03/15/12
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    I left out the hot sauce because I have two young children. It was a big hit in our household. We are adding this to our regular weekday line-up because it is so easy to make.

  • Ashlanta Posted: 05/27/14
    Worthy of a Special Occasion

    I wasn't blown away by this recipe initially, but I keep coming back to it! I always have the ingredients on hand, it's a cinch to make, loaded with flavor, and flank steak is a lean affordable cut.

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