Charcoal-Grilled Spicy Beef Flank Steak

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Boldly seasoned flank steak grilled over charcoal for a smoky crust and juicy interior, finished with a spicy chili glaze. This Asian Fusion-inspired grilling recipe, ready in about 27 minutes, pairs flank steak, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Asian Fusion cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sriracha sauce, 1 tsp minced ginger, 2 minced garlic cloves, 2 tbsp vegetable oil, 1/2 tsp black pepper, and 1 tsp kosher salt until sugar dissolves.
  2. Step 2: Place 1.5 lbs flank steak in a resealable plastic bag and pour marinade over it, removing excess air and sealing tightly. Refrigerate for 2 to 3 hours.
  3. Step 3: Light a charcoal grill and allow coals to reach medium-high heat, about 450°F.
  4. Step 4: Remove steak from marinade and discard marinade. Place steak directly over the coals and grill for 4-5 minutes per side, turning once, until a charred crust forms and internal temperature reaches 135°F for medium-rare.
  5. Step 5: Transfer steak to a cutting board and let rest for 10 minutes before slicing thinly against the grain for maximum tenderness.

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