Miso Marinated Flank Steak Recipe with Asian Carrot Cucumber Ribbon Salad and Wasabi Avocado Crema

There’s nothing better than a good flank steak recipe. I absolutely love using flank steak whenever I get the chance to. It’s tender, relatively cheap and a fantastic cut of beef for marinating. There are so many approaches to make a great flank steak. You can pan-fry, grill, and marinate to intensify and impart a specific combination of flavors. The combinations are truly limitless. 

This week I’ve been tinkering with a flank steak recipe that would satisfy my asian flavor cravings. I wanted to take a nice cut of  flank steak and create a recipe around an asian inspired marinade that would infuse all those wonderful flavors into the steak and really make it pop.  So after some testing, I came up with the ultimate flank steak recipe that hits every flavor note—savory, sweet, creamy, crunchy and spicy, all in one recipe. This Asian-inspired miso marinated flank steak, paired with a vibrant wasabi avocado crema and crisp carrot cucumber salad, makes for a restaurant-worthy meal that you can whip up in your own kitchen. It’s the perfect dinner idea for two, elevated with gourmet touches while still being totally approachable.

Why You’ll Love This Flank Steak Recipe

• A flavorful, umami-rich miso steak marinade
• Crisp, fresh carrot cucumber salad for contrast
• Creamy wasabi avocado crema adds just the right kick
• Buttery brioche toast as the ultimate vehicle
• Perfect for a fancy date night or casual Asian fusion dinner

Whether you’re planning flank steak dinner ideas for a special night or just want to try something new, this Asian marinated flank steak recipe delivers everything you’re looking for.

Ingredients You’ll Need

For the Flank Steak:

• 1 flank steak
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 garlic clove, grated
• 1/2 tbsp neutral oil (canola or vegetable)
• 1/2 tbsp sesame oil
• 1 tbsp water
• Vegetable oil (for searing)
• Unsalted butter (for toast)
• 2 thick slices brioche loaf

For the Wasabi Avocado Crema:

• 1 ripe avocado
• 1 tbsp mayonnaise
• 1/2 tsp wasabi paste
• 2 tsp soy sauce
• Juice and zest of 1 lime
• 1 piece pickled ginger
• Fresh cilantro
• Salt, to taste

For the Carrot Cucumber Ribbon Salad:

• 1/2 medium carrot, peeled thinly
• 1/2 large cucumber, peeled thinly, seeds removed
• 1 green onion, thinly sliced on a bias
• Fresh mint and cilantro, roughly chopped
• 3 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1/2 tbsp sesame seeds
• Salt, to taste

Garnishes (Optional):

• Chili oil
• Micro arugula
• Sliced green onion

How to Marinate a Flank Steak

To make your beef flank steak marinade, combine miso paste, soy sauce, honey, grated garlic, neutral oil, sesame oil, and water in a bowl. Whisk until smooth.

Place your flank steak in a tray, bowl, or Ziploc bag and pour the marinade over it. Massage the mixture into the steak to coat it evenly. Cover and refrigerate for at least 2 hours, or preferably overnight. This step is key for infusing flavor and tenderizing the steak.

Before cooking, pat the steak dry with paper towels and let it sit at room temperature for 20–30 minutes.

Cooking the Perfect Flank Steak in a Pan

Heat a frying pan over medium-high heat and coat the surface with vegetable oil. Once hot, place the steak in the pan.

Sear for 1 minute on one side, flip, and sear the other side for 1 minute. Repeat this process two more times for a total of about 3 minutes per side. Flipping every minute ensures even cooking and a gorgeous crust.

Remove the steak and let it rest on a rack or plate for 10–15 minutes. Don’t skip the rest—this locks in the juices. Slice thinly on a bias, against the grain.

Making the Wasabi Avocado Crema

Add avocado, mayo, wasabi paste, soy sauce, lime juice/zest, pickled ginger, and cilantro to a food processor. Blend until smooth. Taste and season with salt as needed.

This creamy element cools the heat and complements the miso steak beautifully.

Making the Carrot Cucumber Ribbon Salad

Use a mandolin or peeler to create thin ribbons of carrot and cucumber. Cut into ~1 cm strips. Remove the seeds from the cucumber to avoid excess moisture.

In a bowl, whisk sesame oil, rice vinegar, honey, and sesame seeds to create a bright, balanced dressing.

Combine ribbons, green onion, mint, and cilantro in a bowl. Toss with the dressing. Set aside.

This cucumber salad with carrots adds freshness and crunch to your plate.

Toast the Brioche Slice

Melt butter in a pan over medium heat. Toast each side of your brioche slices until golden and crisp.

Bringing it all Together

1. Place a toasted brioche slice on each plate.
2. Spread a generous amount of wasabi avocado crema on top.
3. Lay 4–5 overlapping slices of flank steak.
4. Spoon some of the resting juices over the steak.
5. Pile carrot cucumber salad over the center.
6. Garnish with micro arugula, chili oil, and green onion if desired.

Serving Ideas + Variations

• Make it a full platter with multiple toast servings.
• Use the miso steak in rice bowls, tacos, or wraps.
• Substitute sriracha mayo for the wasabi crema for a milder heat.
• Leftover steak? Stir-fry with veggies for a quick second meal.

Final Thoughts

This miso marinated flank steak is proof that a gourmet, restaurant-style meal doesn’t have to be complicated. With bold Asian-inspired flavors, creamy wasabi avocado crema, and a fresh carrot cucumber salad, every bite is balanced and crave-worthy. Whether you’re planning a cozy dinner for two or looking to impress guests, this dish offers a creative spin on classic flank steak dinner ideas.

If you’re a fan of Asian fusion recipes and want to elevate your weeknight meals, this recipe delivers on all fronts. Try it once, and it might just become your new favorite way to enjoy marinated flank steak at home.

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