Teriyaki Flank Steak

This easy recipe for Grilled Teriyaki Flank Steak is a summer favorite. The quick Asian-inspired marinade is salty, sweet, & savory.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

marinade time 30

Total Time 45

Course Main Course

Cuisine Japanese

Servings

Calories 325 kcal

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

STORING -

Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for 30 days.

TOP TIPS -

- 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

Calories: 325kcalCarbohydrates: 14gProtein: 27gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 68mgSodium: 1146mgPotassium: 490mgFiber: 0.4gSugar: 12gVitamin A: 26IUVitamin C: 0.2mgCalcium: 55mgIron: 3mg

Keyword low carb

Tried this recipe?Let us know how it was!