This easy recipe for Grilled Teriyaki Flank Steak is a summer favorite. The yummy Japanese-inspired marinade is salty, sweet, & savory. A quick 30-minute marinade & 10 minute cook helps get dinner on the table in no time.
Similar to my recipe for Teriyaki Chicken Skewers, the homemade sauce is so easy to make - never buy bottled again. And like my Keto Steak Marinade, this recipe is gluten-free. Using tamari (or regular soy sauce) delivers classic umami Asian flavor without the wheat.
Jump to:
What is Flank Steak?
Flank Steak is a cut taken from the underbelly/lower chest, or the flank, of the cow. It may also be called: London Broil, Plank Steak, Jiffy Steak, Bavette (French) and Arrachera (Spanish).
This cut of beef can be used interchangeably with skirt steak since the textures are similar. Both are a tougher cut of meat. But don't worry, I will show you how to cook flank steak so it is not tough & how to cut it so it is not chewy.
Ingredients for Flank Steak with Teriyaki Marinade
This bold flavorful homemade teriyaki marinade is the recipe you have been looking for. You may find it odd that I am using red wine in a Japanese recipe. People are more likely to have red wine at home versus sake or mirin so I went with it.
Plus, I have tried it with different acids but I find that red wine gives the best flavor. Trust me on this!
Here are the ingredients needed to make Teriyaki Flank Steak:
- Flank Steak - typically comes in 1.5-2 pound at the store or butcher shop.
- Red Wine - for acid & bold flavor.
- Soy Sauce/Tamari - classic salty Asian ingredient.
- Sesame Oil & Seeds - this nutty flavor is delicious.
- Brown Sugar - the sweetener to balance the salt.
- Garlic - fresh minced is a classic marinade item.
- Ginger Powder & Black Pepper - seasoning combo.
See the recipe card for quantities & full instructions.
Teriyaki Flank Steak Recipe Video
How to Make Grilled Teriyaki Flank Steak
With a quick marinade & an even faster grill time, this recipe couldn't be more simple.
Here are the easy steps for cooking teriyaki flavored steak on the grill:
- Marinate the Meat
- Grill the Teriyaki Flank Steak
- Slice & Serve
1 - Marinate the Flank Steak
In a pourable measuring cup or bowl, whisk together the teriyaki marinade ingredients.
Pour the marinade over the beef. Let it marinate for 15-30 minutes on each side. While it is marinading, get the grill started so it preheats to 400°F.
2 - Grill the Teriyaki Flank Steak
The secret to the perfectly grilled flank steak, is to not close the lid. Grilling this way ensure the meat sears on the outside & remains tender on the inside.
If you close the lid, you are essentially "baking" it with heat coming from the top & the bottom. This tip & more is found in my grill master guide for grilling with the lid on or off.
Grill the meat for minutes on each side.
Let the meat rest in a clean rimmed baking dish. The juices will redistribute into the meat so it will no dry out.
3 -Slice & Serve
Once the meat has rested for 5-10 minutes, it is time to cut into it. I recommend using a very sharp chef's knife. Wusthof makes some of my favorite knives & they stay sharp for years without any maintenance.
Also use a large cutting board with a groove to capture any juices.
Hold the knife at a 45° angle to the meat & cut across the grain not with it.
What is across the grain mean? To identify The grain look down at your piece of steak: it is the direction which the muscle fibers are aligned and looks like lines in your meat.
Slice the meat thinly. Once it is ready, garnish with sesame seeds if desired.
** See the video above for more on cutting the meat.
Hint: I like to let the grill run for a few minutes to burn off any remnants, then clean it. The sugars in the marinade may stick & burn so cleaning it for your fire up the grill the next time is important. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.
If you loved this recipe, try making a Flank Steak Sandwich or check out more Flank Steak Recipes.
Substitutions & Variations
Try a recipe option with these variations and ingredient swaps. Modify, add, exclude, or replace to create a delicious recipe catering to a variety of cultural, dietary, health, or personal nutritional needs & tastes.
Substitutions
- Soy Sauce - use tamari for a gluten-free version or coconut aminos for a soy-free teriyaki marinade.
- Ginger Powder - use ½ the amount if using fresh grated ginger.
- Red Wine - use sake or mirin instead.
- Brown Sugar - use any of my recommended substitutes for brown sugar; honey is my favorite swap out.
Variations
- Spicy - add ½ teaspoon of chili pepper flakes to the marinade.
- Alcohol-free - omit the red wine or use orange juice instead.
- Low-Carb - for a keto-friendly version omit the brown sugar & replace it with a sugar-free substitute.
Storing & Reheating
Store the leftovers in an air-tight container in the refrigerator. It will be good for 2-3 days. The cooked steak can also be frozen for up to 30 days.
The best way to reheat steak is to do so slowly in the oven. At 250°F place slices in a shallow pan or on a baking sheet until it reaches the desired temperature.
Top Tips
All of these great tips are shared in the post. But these are so good and important they are worth mentioning again so you don't miss them.
- Let the steak marinade at minimum 30 minutes each side but do not marinade more than 24 hours total (the thin meat becomes too mushy/soft)
- Make sure you have a hot grill so you get a nice crust & sear.
- Do NOT close the lid of the grill.
- Let the meat rest before slicing.
- Cut again the grain at a slight angle when serving.
FAQ
The best way to cut flank steak is to begin by making sure you have a very sharp chef's knife so you can make thin slices. Next, position it so you will be cutting against the grain.
Then when slicing through the flank steak, do so at a slight angle. This will result in tender meat that is not tough.
It doesn't take long for the meat to marinate. I recommend marinading for 30 minutes but no longer than 12 hours. It starts to break down if you go any longer - that results in unpleasing mushy meat!
More Grilling Recipes
Looking for other recipes like this? Try these yummy recipes to make on the grill:
What to Serve with Teriyaki Steak:
These are my favorite dishes to serve with this recipe:
Teriyaki Flank Steak
Equipment
- grill charcoal, electric, propane, etc
Ingredients
- 1.5 pounds flank steak
- ⅔ cup red wine
- ½ cup soy sauce or tamari (gluten-free soy sauce)
- ⅓ cup brown sugar
- ¼ cup sesame oil
- 1 tablespoon sesame seeds
- 1 teaspoon minced garlic
- ¼ teaspoon black pepper
- ¼ teaspoon ginger powder
- ¼ teaspoon red pepper flakes optional for a spicy marinade
Instructions
- Whisk the marinade ingredients in a large pourable measuring glass.⅔ cup red wine, ½ cup soy sauce or tamari (gluten-free soy sauce), ⅓ cup brown sugar, ¼ cup sesame oil, 1 tablespoon sesame seeds, 1 teaspoon minced garlic, ¼ teaspoon black pepper, ¼ teaspoon ginger powder, ¼ teaspoon red pepper flakes
- Place the flank steak in a large rimmed dish. Pour the marinade over the meat. Refrigerate & marinate for 15 minutes. Flip the meat over & marinate for another 15 minutes.
- Preheat the grill to reach 400°F.
- Add the meat to the hot grill & cook for 3-5 minutes on each side. Leave the Grill Lid OPEN, you do not want to "bake" the meat. The open lid allows all the heat to come from just the under side. This sears the outside for a yummy crust & allows the inside to remain tender.
- Flip the flank steak over and cook for an additional 3-5 minutes. Use a quick-read meat thermometer to check for internal temperature. For medium, remove the steak when it reaches 140°F. Or for medium-rare, remove when it reaches 130F. DO NOT overcook the meat, this lean/tough cut does not do well if cooked until well done.
- Let the meat rest on a cutting board for 5-10 minutes before slicing. The meat will continue to cook & the juices will redistribute.
- Slice the meat across the grain into thin slices. ENJOY!
Notes
-
- Let the steak marinade at minimum 30 minutes each side but do not marinade more than 24 hours total (the thin meat becomes too mushy/soft)
-
- Make sure you have a hot grill so you get a nice crust & sear.
-
- Do NOT close the lid of the grill.
-
- Let the meat rest before slicing.
-
- Cut again the grain at a slight angle when serving.
Nutrition
Food safety
Follow these proper food handling tips when working with raw beef or steak.
- Cook to a minimum temperature of 130 °F (55 °C) for medium rare.
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't NOT reuse the marinade after it has come into contact with the raw beef.
Leave a Reply