Flank Steak with Teriyaki Marinade
Indulge in the savory indulgence of Flank Steak with Teriyaki Marinade, a recipe that brings together the bold flavors of soy sauce, brown sugar, and fragrant sesame oil with a hint of fresh garlic and ginger. Perfectly marinated for hours, the flank steak transforms into a tender, flavor-packed centerpiece, grilled to juicy perfection. This recipe is quick to prepare, requiring just 10 minutes of hands-on time, and offers a balance of sweet, salty, and umami notes that will tantalize your taste buds. Garnished with sesame seeds and sliced green onions, this grilled steak is ideal for summertime barbecues or elegant family dinners. Pair it with steamed rice or grilled vegetables for a complete, restaurant-quality meal at home. Whether you’re seeking a quick weeknight dinner or a memorable dish to impress guests, this teriyaki-marinated steak is guaranteed to deliver!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 0.5 cup Soy sauce
- 3 tablespoons Brown sugar
- 2 tablespoons Mirin or rice vinegar
- 1 tablespoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 2 stalks Green onions, sliced
- 1 tablespoon Vegetable oil (for grilling)
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
In a medium-sized bowl, combine soy sauce, brown sugar, mirin or rice vinegar, sesame oil, minced garlic, grated ginger, and half of the sliced green onions. Whisk together to create the teriyaki marinade.
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours or up to 8 hours for maximum flavor.
Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Preheat your grill to medium-high heat and brush the grates with vegetable oil to prevent sticking.
Remove the steak from the marinade and pat it dry with paper towels. Discard the marinade.
Place the flank steak on the preheated grill and cook for 4-6 minutes per side for medium-rare, or adjust the time to achieve your preferred level of doneness. Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Transfer the steak to a cutting board and let it rest for 10 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain to ensure tenderness. Arrange on a serving platter and garnish with the remaining sliced green onions and sesame seeds, if using.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 6701 mg | 291% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 35.7 g | ||
| Protein | 146.2 g | 292% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 213 mg | 16% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1982 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
