Teriyaki Flank Steak – a delicious recipe with beef flank, teriyaki sauce, sesame oil, fresh gingerroot, garlic, pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Score the surface of the steak with shallow diagonal cuts, making diamond shapes. In a small bowl, combine the teriyaki sauce, oil, ginger, garlic, five-spice powder and pepper.
2
Pour 2/3 cup marinade into a shallow dish; add the steak and green onions and turn to coat. Cover; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.
3
Drain and discard marinade. Lightly oil the grill rack. Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0), brushing occasionally with reserved marinade.
346
kcal
Calories
12
g
Fat
47
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-1/2 pounds beef flank steak, 3/4 cup reduced-sodium teriyaki sauce, 2 tablespoons sesame oil, 2 tablespoons minced fresh gingerroot, and more.
Yes, Teriyaki Flank Steak falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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