Teriyaki Flank Steak

  • serves 0


19 Ratings
Directions for: Teriyaki Flank Steak


2 Flank Steaks

½ cup soy sauce

½ cup teriyaki sauce

1 clove garlic, crushed

2 tbsp fresh ginger, finely grated or 1 tsp powdered ginger

2 Tbsp olive oil

2 Tbsp finely chopped onion


1. With a sharp knife, score (cut slashes across flank steak) about one inch apart. Just barely slice into the meat. Do not make deep gashes.

2. Combine all other ingredients in a shallow dish long enough to hold the flank steaks flat.

3. Marinate in refrigerator for 24 hours or on the counter for at least 2 hours. The longer the better to tenderize the meat.

4. Preheat oven to broil or heat up the BBQ. Grill 5 minutes / side for medium rare. Add 1-2 minutes if you like it more well-done.

5. Let the meat rest for 5 minutes before slicing. This relaxes the meat and makes it even more tender. Slice across the grain and at a slight angle. (Just off of being perpendicular)

Tips & Variations

Great with rice and sautéed vegetables like baby bok choy, spinach or asparagus.

See more: Party Favourites, Barbeque, Broil, Grill, Main, Canada Day, North American, Beef, BBQ


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