Serves
6–8
Ingredients
Steak
- 4–6 lbs flank steak
Marinade
- ½ cup dark mushroom soy sauce
- 2 tablespoons black vinegar or balsamic vinegar
- 2 tablespoons rice wine vinegar
- 2 tablespoons fish sauce
- 3 tablespoons chili crisp
- ¼ cup water
- 2 tablespoons white sugar or honey
- 2 tablespoons minced garlic
- 2 tablespoons ginger paste
Instructions
1.
Prepare the Marinade: In a large bowl, whisk together the soy sauce, black vinegar, rice wine vinegar, fish sauce, chili crisp, water, sugar or honey, minced garlic, and ginger paste until the sugar is dissolved.
2.
Marinate the Steak: Place the flank steak in a resealable bag or large container and pour the marinade over the meat. Turn to coat evenly. Refrigerate overnight or up to 2 days.
3.
Preheat the Grill: Preheat your Traeger grill to 450°F.
4.
Grill the Steak: Remove the steak from the marinade and shake off excess. Place on the grill and cook 5–6 minutes.
5.
Flip and Finish Cooking: Turn the steak and grill an additional 5–6 minutes, until the internal temperature reaches 130–135°F.
6.
Rest and Slice: Remove from the grill and rest 5 minutes. Slice against the grain before serving.
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