Teriyaki Flank Steak: Discover the Perfect Recipe!
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A delicious and flavorful Teriyaki Flank Steak recipe that is perfect for grilling and serving with a savory glaze.
- Author: Lorenzo Bonucci
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 22 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Japanese
- Diet: Gluten Free
- 1½ lbs flank steak
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup pineapple juice
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp honey
- ½ tsp black pepper
- 1 tbsp sesame seeds (for serving)
- 2 green onions, thinly sliced (for serving)
- In a bowl, whisk together soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, garlic, ginger, honey, and black pepper.
- Place the flank steak in a large resealable bag or shallow dish. Pour the marinade over the steak and coat well.
- Refrigerate for at least 2 hours, preferably 6–8 hours for deeper flavor.
- Remove the steak from the marinade and let it sit at room temperature for about 20 minutes. Discard the used marinade.
- Heat a grill or large skillet over high heat. Lightly oil the cooking surface.
- Cook the steak for about 4–6 minutes per side, depending on thickness and desired doneness.
- Transfer to a cutting board and let rest for 10 minutes.
- Slice thinly against the grain for the most tender texture.
- Sprinkle with sesame seeds and sliced green onions before serving.
Notes
- For a thicker teriyaki glaze, reserve a small amount of unused marinade before adding the steak and simmer it in a saucepan until slightly thickened.
- Never reuse marinade that has touched raw meat unless it is thoroughly boiled.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg