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Pure Leaf Pairings Teriyaki Flank Steak

Pure Leaf Pairings Teriyaki Flank Steak
Yields
6 servings

What’s for dinner? This simple and delicious Teriyaki Flank Steak, a lean cut of beef marinated in Asian flavors and topped with an easy homemade teriyaki sauce. Serve it along with PURE LEAF RASPBERRY TEA and you’re guaranteed cheers.

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ingredients

Flank Steak and Marinade

2
lb(s) flank steak
¼
cup soy sauce
¼
cup mirin
2
Tbsp vegetable oil
2
tsp grated fresh ginger
1
clove garlic, minced

Teriyaki Sauce

½
cup sake
½
cup mirin
cup soy sauce
¼
cup sugar
1
tsp grated fresh ginger
1
Tbsp cornstarch
1
Tbsp water
Fresh green onions, for garnish
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directions

Step 1

Place flank steak in a large dish and prepare marinade. In a small bowl, whisk together soy sauce, mirin, vegetable oil, ginger and garlic. Pour marinade over flank steak, cover and refrigerate at least 1 hour or overnight.

Step 2

To prepare the teriyaki sauce, in a medium saucepan, combine sake, mirin, soy sauce, sugar and ginger. In a separate bowl, whisk together cornstarch and water to dissolve. Add to saucepan and cook over medium-low heat for 10 minutes, whisking often. Remove ¼ cup teriyaki sauce for basting the flank steak. Set aside remaining sauce.

Step 3

To cook the flank steak, remove from refrigerator half hour before cooking to bring the meat to room temperature. Preheat grill to medium-high heat and lightly oil grill grates. Remove from marinade and pat meat dry with paper towel. Place on grill and cook 6 minutes, flip and cook 5 minutes more until cooked through. In the last minute of cooking, brush with ¼ cup teriyaki sauce on both sides. Transfer flank steak to a cutting board and let rest for 5 minutes. Thinly slice steak against the grain. Serve over steamed rice, drizzle with teriyaki sauce and garnish with chopped green onions.

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