Teriyaki Flank Steaks
Elevate your grilling game with these irresistible Teriyaki Flank Steaks! Tender, juicy flank steak is marinated in a rich, homemade teriyaki sauce boasting the perfect balance of savory soy sauce, sweet brown sugar, and honey, with a hint of zesty garlic and fresh ginger for an extra flavor kick. The steak is grilled to perfection, then drizzled with a glossy, thickened teriyaki glaze that clings to every savory slice. Garnished with fresh green onions and nutty sesame seeds, this dish is as visually stunning as it is delicious. Perfect for a surefire dinner hit, this easy recipe is ready in under 30 minutes of active cooking time and pairs beautifully with steamed rice or grilled vegetables for a complete meal. Whether you’re hosting a backyard barbecue or planning a special weeknight feast, Teriyaki Flank Steaks are a show-stopping yet simple addition to your menu!
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Recipe Information
Ingredients
- 1.5 pounds Flank steak
- 0.5 cups Soy sauce
- 0.25 cups Brown sugar
- 2 tablespoons Honey
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 tablespoon Cornstarch
- 0.25 cups Water
- 2 stalks Green onions, sliced (for garnish)
- 1 teaspoon Sesame seeds (for garnish)
Instructions
In a medium-sized bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to create the teriyaki marinade.
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the teriyaki marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate.
When ready to cook, remove the steak from the marinade and pat it dry with paper towels. Reserve the marinade for later use.
In a small saucepan, combine the reserved marinade with the cornstarch and water. Heat over medium-low heat, whisking continuously, until the sauce thickens (approximately 2-3 minutes). Remove from heat and set aside.
Preheat a grill or large skillet to medium-high heat. Lightly oil the grill grates or skillet to prevent sticking.
Cook the flank steak for 4-5 minutes per side for medium-rare, or longer if desired. Use a meat thermometer to ensure the internal temperature is 130°F for medium-rare or 140°F for medium. Let the steak rest for 5-10 minutes before slicing.
Slice the steak thinly against the grain to maximize tenderness. Drizzle the thickened teriyaki sauce over the slices.
Garnish with sliced green onions and sesame seeds. Serve immediately and enjoy!
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1789 mg | 78% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 23.9 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 724 mg | 15% | |
*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.
