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Mirin-Marinated Steak with Asian Chimichurri

by Lynne Webb on June 10, 2012 (Updated September 21, 2021) // Leave a Comment

Recipes » Main Dishes » Beef » Mirin-Marinated Steak with Asian Chimichurri

Mirin-Marinated Steak with Asian Chimichurri

by Lynne Webb on June 10, 2012 (Updated September 21, 2021) // Leave a Comment

Flank steak marinated in mirin, garlic and soy sauce is grilled and served with an Asian-style version of chimichurri sauce.
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Mirin-Marinated Steak with Asian Chimichurri

We really like flank steak because it’s juicy, flavorful and pretty tender provided you treat it right. Consequently, we’ve already written a recipe for the more traditional Argentinian style Grilled Flank Steak with Chimichurri. For this recipe however, we thought it would be fun to revisit the concept using Asian-style flavors. The steak is marinated in mirin, soy sauce and garlic and our chimichurri uses a Southeast Asian-inspired combination of cilantro, basil and mint in place of parsley.

Mirin-Marinated Steak with Asian Chimichurri

Mirin-Marinated Steak with Asian Chimichurri

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Flank steak marinated in mirin, garlic and soy sauce is grilled and served with an Asian-style version of chimichurri sauce.
Yield: 6 servings
Prep Time: 15 mins
Cook Time : 5 mins
Total Time : 20 mins
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Ingredients 

  • 1-3/4 to 2 lb beef flank steak
  • 1/2 cup mirin, see notes
  • 1/4 cup soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 1 teaspoon sriracha

For the Asian chimichurri:

  • 1 shallot
  • 1 clove garlic
  • 1 small jalapeño pepper, sliced
  • 1 tablespoon fresh ginger, chopped
  • 2/3 cup packed fresh cilantro leaves and stems
  • 1/2 cup packed fresh basil, or Thai basil leaves
  • 1/2 cup packed fresh mint leaves
  • 2 tablespoons olive oil
  • 2 tablespoons vegetable oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon fish sauce or soy sauce
  • 1/4 teaspoon ground black pepper
  • 1/4 to 1/2 teaspoon salt, if needed

Instructions 

  • Combine the mirin, soy sauce, sesame oil, garlic and sriracha in a small bowl. Pour into a shallow dish just large enough to hold the flank steak. Add the steak and turn it several times to coat with the marinade. Cover and refrigerate for at least 4 hours (overnight is fine), turning once.
  • To make the chimichurri sauce, place the shallot and garlic in the work bowl of a food processor and pulse several times to mince. Add the ginger and pulse to combine. Add the cilantro, basil and mint and pulse until the herbs are finely chopped. Add the olive oil, vegetable oil, rice wine vinegar, fish (or soy) sauce and black pepper. Process until blended, taste and add salt if necessary. Transfer the mixture to a serving dish, cover and refrigerate until ready to serve.
  • Preheat a grill, grill pan or broiler on high heat. Cook the steak for 2-1/2 to 3 minutes per side for rare to medium-rare. Allow to rest for 5 to 7 minutes before slicing across the grain. Serve with Asian chimichurri sauce for dipping.

Recipe Notes

About mirin:

Mirin is a popular condiment used in Japanese cooking and a common ingredient in teriyaki sauce. It is essentially a sweetened rice wine, but varieties with very low alcohol content are easy to find in the ethnic grocery section of most supermarkets.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Beef
 | 
Cuisine: Asian

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Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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