Greenwood Ridge Vineyards Grilled Asian Flank Steak

Grilling is spectacular any time of the year. This entrée is easy and delicious. Accompany with steamed white rice to catch the juices and serve with a glass of Greenwood Ridge Vineyards Cabernet Sauvignon.

Servings: 4

Cook Time: 50 minutes, including time for marinating beef.

Pair With: the Greenwood Ridge Vineyards Cabernet Sauvignon.

Source: Recipe courtesy Chef Marilyn Tsai and Greenwood Ridge Vineyards, photo by Tama Takahashi.


1/4 cup Ponzu Sauce*

1 teaspoon fresh lime juice

1 tablespoon minced garlic

2 tablespoons chopped fresh cilantro

2 tablespoons minced fresh ginger

1 1/4 pound flank steak, fat trimmed

A very light sprinkle of salt all over the steak

*Ponzu is a Japanese soy sauce with citrus flavor, available at most Asian markets.


Mix first 5 ingredients to blend in a 13x9x2-inch glass baking dish. Add the steak and turn to coat. Sprinkle lightly with salt. Let stand 1 hour at room temperature or marinate overnight in the refrigerator, turning occasionally.

Prepare barbecue/grill to medium-high heat. Remove steak from marinade and drain marinade into small saucepan and bring to boil. Remove from heat and set aside.

Grill the steak about 5 minutes per side for rare or 6-7 minutes for medium. Transfer steak to a platter and let stand 10 minutes. Thinly slice steak across grain. Pass marinade as sauce.



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Recipe Courtesy Of

Greenwood Ridge Vineyards

Greenwood Ridge Vineyards presents visitors with award winning wines, beautiful scenic views, and great memories.