+

Flank Steak Teriyaki

Sign up to save this recipe to your profile Sign Up Now ›
6 servings Easy
Total: Active:
2 Ratings 

Ingredients (11)

For the teriyaki sauce

  • 1/4 cup soy sauce or tamari
  • 1/4 cup mirin
  • 2 tablespoons light brown sugar
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 1 flank steak (about 2 pounds)
  • 1 bunch large green onions
  • Sesame seeds, for garnish
  • Steamed rice, for serving
Try Amazon Fresh
Nutritional Information
  • Calories290
  • Fat12.65g
  • Saturated fat5.22g
  • Trans fat
  • Carbs6.42g
  • Fiber0.75g
  • Sugar3.6g
  • Protein33.55g
  • Cholesterol102.81mg
  • Sodium670.48mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Flank Steak Teriyaki

In this tasty twist on classic teriyaki, flank steak substitutes for the usual chicken. Try using the leftovers in a steak sandwich recipe.

For more, see Chowhound’s guide on How to Pan Fry Steak.

Instructions

  1. 1To make the sauce, in a saucepan over medium heat, combine the soy sauce, mirin, sugar, ginger and garlic. Bring the mixture to a boil, then reduce the heat to low and simmer until the mixture becomes slightly syrupy, about 5 minutes. Let cool.
  2. 2Place the flank steak in a large zippered plastic bag. Pour half of the teriyaki sauce over the steak and refrigerate for 8 hours or overnight. Reserve the other half of the sauce.
  3. 3Prepare a charcoal grill for medium-high heat. Clean and oil the grill grate. While the grill is heating, remove the steak from the marinade and let come to room temperature.
  4. 4Arrange the steak on one side of the grill and the green onions over the other side of the grill. Cover the grill and cook, turning the steak occasionally, until it is nicely seared and cooked to medium-rare (about 115–120°F). Transfer the steak and green onions to a cutting board, tent with foil, and rest for 10 minutes.
  5. 5Thinly slice the steak against the grain, then transfer it to a warm platter along with the grilled green onions. Garnish with sesame seeds. Serve with the rice, passing the reserved teriyaki sauce on the side.
Load Comments

Recommended from Chowhound

Husk On vs Husk Off: The Best Way to Grill Corn This Summer
How To

Husk On vs Husk Off: The Best Way to Grill Corn This Summer

by Jen Wheeler | Knowing how to grill corn on the cob is a necessary summer skill, so with Labor Day fast approaching...

9 Crazy-Good Corn Salads for Summer
Recipe Round-Ups

9 Crazy-Good Corn Salads for Summer

by Miki Kawasaki | When you've got super fresh, sweet summer corn, use it as the centerpiece of a salad, raw and straight...

Get 'Cherried' Away: 9 Creative Ways to Use Your Cherry Haul
Recipe Round-Ups

Get 'Cherried' Away: 9 Creative Ways to Use Your Cherry Haul

by David Watsky | Wondering what to do with your extra cherries? These sweet and savory cherry recipes should help...