Grilled Flank Steak and Sriracha Mayo

Grilled Flank Steak and Sriracha Mayo

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"This is a great east meets west dish. It's a steak sandwich kicked up with Kikkoman Sriracha Mayonnaise!"
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1 h 48 m servings 879 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 879 kcal
  • 44%
  • Fat:
  • 44.4 g
  • 68%
  • Carbs:
  • 65.1g
  • 21%
  • Protein:
  • 52.2 g
  • 104%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 3047 mg
  • 122%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Pulse all marinade ingredients in blender until a rough paste, scraping down blender jar as needed.
  2. Combine marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly.
  3. Drain and discard marinade. Grill steak, over medium high heat for 7-9 minutes on each side or until meat reaches desired doneness. Let rest for 10 minutes before slicing.
  4. Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias. Split Loaf, brush a bit of oil on the inside, and grill for about 1 minute until warm and slightly toasted. Mix together the Kikkoman Sriracha Sauce and mayonnaise, and smear onto the toasted bread. Compose your sandwich with sliced steak, arugula, and brie.


  • Created by Chef Jet Tila and inspired by Kikkoman.



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