This recipe for Grilled Teriyaki Flank Steak is a wonderful marinade that produces very tender meat every time!
Courtesy of George Atanassov
Have we talked about how dedicated a grilling fiend I am? Well, the key is regardless if it is the dead of winter or the perfect grilling temperature outside this recipe is a knock out! You will want to keep this recipe handy!
Courtesy of Galant Flickr
The flavor on this marinade turned out fantastic. I think it is good enough that a commercial brand should bottle and sell it. That might be a great idea for us at Marinate Me Baby! Until that is a reality, this marinade turns out very tender meat. When you are slicing flank steak the best bet is to slice it thin, against the grain for best results.
Grilled Teriyaki Flank Steak
2016-03-12 10:15:34
Serves 6
This recipe for Grilled Teriyaki Flank Steak has a very nice flavor and turns out very tender meat.
Prep Time
8 hr 10 min
Cook Time
14 min
Ingredients
- 2 pounds flank steak
- 1/2 cup vegetable oil
- 1/2 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons white vinegar
- 1 tablespoon fresh grated ginger
- 1 teaspoon garlic powder
- 1 green onion, chopped finely
Instructions
- In a zip-top-type freezer bag combine the above ingredients and add the flank steak. Close and marinate in the refrigerator for at least 8 hours to 24 hours.
- 30-45 minutes allow the steak to come to room temperature. When ready to grill preheat your grill to 425 degrees F or a medium-high heat while the steak is coming to temperature.
- Remove the steak from the marinade and pat dry with kitchen paper. Grill the steak until you reach your desired doneness. For Marinate Me Baby, we prefer a mid-rare and this took us 6-7 minutes per side.
- Slice the steak against the grain in very thin slices.
Notes
- This recipe can be easily turned into a gluten free by substituting the soy sauce with a gluten free variety. Kikkoman and La Choi both make great versions.
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