Grilled Flank Steak and Sriracha Mayo

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The traditional staple of summer grilling gets a whole lot more flavorful when you add a zesty Sriracha Mayo. It's okay to spoil your taste buds; it's summer after all.


  • ⅓ Cup Kikkoman Less Sodium Soy Sauce
  • 4 Medium cloves garlic, minced or pressed through a garlic press (about 2 Tbsp)
  • 2 Tbsp. minced fresh rosemary
  • 2 Lbs. flank steak, uncut
  • 1 Loaf flat rustic bread
  • 2 Tbsp. of Kikkoman Sriracha with 3 Tbsp. of mayonnaise
  • 2 Cups arugula
  • Brie Cheese


  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. Smear the Kikkoman Siracha mayo onto the toasted bread. Compose your sandwich with sliced steak, arugula, and Brie.

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