Teriyaki Flank Steak

Begin marinating Grilled Teriyaki Flank Steak on Monday in preparation for grilling it on Friday or Saturday. Marinating, grilling to medium-rare, resting and then slicing cross-grain and very thin is the key to turning this cut of meat into one of the most succulent steaks that will ever pass your lips.


Grilled Teriyaki Flank Steak
1 flank steak, 1 to 2 lbs.
3/4 cup low sodium soy sauce
2 cloves garlic, minced
1 teaspoon fresh ginger, grated or 1/2 teaspoon ground ginger
1/4 cup canola oil (optional)
Horseradish or wasabi mayonnaise (optional)

Remove thin, clear underlining from bottom side of flank steak; discard. Place steak in glass or plastic container; set aside. Combine soy sauce, garlic, ginger and oil in a medium size bowl; pour over steak; turn steak over so it’s completely coated with marinade. Cover tightly; marinate in refrigerator for a minimum of 24 hours and up to 5 days, turning twice daily.

Pour marinade off steak and discard just before cooking. If desired, marinade can be brushed onto steak while grilling; cook marinade thoroughly if used as an additional side sauce. Grill close to the fire or under oven broiler for about 3-5 minutes on each side. This steak is more succulent when prepared medium, medium-rare or rare. The key in achieving a melt-in-your-mouth, juicy steak is to allow it to rest for 5-10 minutes after grilling, and then slice cross-grain into very thin slices. Serve with horseradish or wasabi mayonnaise, steamed Jasmine rice and stir fried vegetables. Yield: 4 to 6 servings

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