Skip to content

Grilled Flank Steak with Teriyaki Marinade

July 19, 2010

Flank steak is a great cut of beef to marinate and put on the grill. This teriyaki-style marinade is very similar to the one my mom loved to use for beef and chicken.  I marinated the steak for about 4 hours. It had a subtle teriyaki flavor and was quite good. If you want a more pronounced teriyaki flavor, marinate the steak over night.

Whether marinated or not, the secret to tender flank steak is in the cutting. Always cut across the grain, and make thin, diagonal slices.

~

Grilled Flank Steak with Teriyaki Marinade

 

Serves 4 – 5

(print the recipe)

~

1 1½ pound flank steak

¼ cup soy sauce (choose a wheat-free tamari for a gluten-free recipe)

¼ cup honey

2 tablespoons dry sherry (or rice wine vinegar)

1-inch knob of ginger

2 cloves garlic

~

1. Combine the soy sauce, honey and sherry in a bowl.

2. Grate the ginger into the bowl (or mince it and stir in).

~

3. Press the garlic into the bowl (or mince it and stir in).

4. Put the flank steak in a large zip-loc bag and pour the marinade in. Seal the bag and turn it in different directions so the marinade is evenly distributed.

5. Put the bag in a baking dish (in case of leaks) and refrigerate for 4 or more hours. (For full teriyaki flavor, refrigerate overnight.) Turn the steak over now and then so it marinates more evenly.

~

6. Take the steak out of the refrigerator about an hour before cooking.

7. For a gas grill, heat the burners on high for about 10 minutes. When ready to cook, turn them down to medium.

8. Grill the steak for 3 minutes. Turn and grill for 3 more minutes. (This timing is for medium-rare.)

9. Remove the steak from a grill, and cover with foil to “rest” for 5 minutes.

10. To serve, cut diagonally in thin slices against the grain.

~

Grilled flank steak shown below with Lemon Rice


8 Comments leave one →
  1. July 19, 2010 8:34 pm

    Hi, Kath. Great use for leftover rice – I think I’d try with and without garlic, depending on what it will accompany. Your post was very helpful.

    I agree with you about Bittman and that useful work (I am happy with the ’98 edition so far).

    Thanks,

    Dan

    • July 19, 2010 8:39 pm

      I totally agree, Dan! I had used garlic with the flank steak that I served with the rice, so I decided to make the rice without it. It does depend on what the rest of the menu is. Garlic added would be very good in some applications.

  2. July 19, 2010 8:45 pm

    That marinade on the steak sounds just fantastic. It goes perfectly with that lemon rice. I only have Bittman’s “Best Recipes in the World.” I am going to have to check out his other books and I didn’t even Know he had a blog…so much to read, so little time.

    • July 19, 2010 8:49 pm

      Hi Kristen, I also have Mark’s “Best Recipes in the World” and love it. I really like his style of getting the best flavor with minimal effort. I highly recommend his “How to Cook Everything” book. Get the latest one, and you can always add the earlier one if you want the extra recipes that are included in it.

  3. Carrie permalink
    July 20, 2010 7:06 am

    I remember making this on our Girl Scout camping trips! We were the swankiest Girl Scout troop around…

    (or flankiest… HAH wordplay!)

Trackbacks

  1. Lemon Rice « In the kitchen with Kath
  2. Articles » Blog Archive » Buffalo Meat – A Cut Above The Rest

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s