A flavorful and tender marinated flank steak with a hint of Asian-inspired flavors.
Combine the water, soy sauce, rice vinegar, ginger, garlic, and brown sugar in a gallon-sized zip-top bag.
Ensure the bag is sealed tightly to prevent leaks during marination.
Add the flank steak to the bag, remove excess air, and seal.
Massage the marinade into the steak for even flavor distribution.
Refrigerate the bag for at least 4 hours or overnight, turning occasionally.
The longer the steak marinates, the more flavorful it will be.
Preheat your grill or broiler to medium-high heat.
Ensure the grill or broiler is hot before cooking to achieve a good sear.
Remove the steak from the marinade and discard the marinade.
Pat the steak dry with paper towels to promote browning.
Grill or broil the steak for 4-5 minutes per side or until it reaches your desired doneness.
Use a meat thermometer to check the internal temperature for accuracy.
Let the steak rest for 5 minutes before slicing thinly against the grain.
Resting allows the juices to redistribute, keeping the steak moist.
Serve the sliced steak with your choice of sides and enjoy.
Garnish with chopped green onions or sesame seeds for added flavor and presentation.
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