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Why You’ll Love My Recipe
Flank steak is an underappreciated ingredient. It picks up flavors from marinades quickly and cooks fast on the grill, making it a perfect pick for when you want a winning main dish without having to spend a ton of time cooking! Add a splash of savory, umami-rich teriyaki sauce, and I’m sure you’ll agree that this one’s a winner!
Good steak recipes are everywhere these days, but what about the often-neglected flank steak? This teriyaki steak recipe is salty, umami-forward, and perfect for a springtime barbecue.
Don’t forget to serve your steak with a side of vegetables like this Buttery Garlic Roasted Cauliflower! Or for something super quick why not try Air Fryer Baked Potatoes?
Karlynn’s Recipe Notes
- Skill Level: This recipe is easy to make!
- Total Time: Although the steak takes 4 hours to marinate, you’ll only need 10 minutes to cook, making it a perfect prep-ahead dish!
- Variations: Worried about your family’s sodium intake? Feel free to use low-sodium soy sauce! You can also go gluten free by using coconut aminos or tamari! For a little extra flavor, you can substitute out about a teaspoonful of the cooking oil for toasted sesame oil—just don’t overdo it, the flavor’s strong!
- Tools For This Recipe: You’ll need a measuring cup, a whisk for combining your marinade ingredients, and tongs to make it easy to flip your steaks on the grill!
What You’ll Need for Ingredients
Flank Steak: Flank steaks are much thinner than other cuts of beef, which means they marinate relatively quickly and cook up fast on the grill! Flank steak also has a bold flavor that pairs well with similarly bold sauces and marinades, making it a perfect partner for the bold flavors of a teriyaki sauce!
Honey: The honey in this marinade gives it a rich sweetness that caramelizes on the grill under high heat! Karlynn’s Tip: You can substitute brown sugar for the honey on a 1:1 ratio if you don’t have any honey on hand, just know that your marinade will end up tasting a little sweeter!
Vinegar: The vinegar in this recipe helps to tenderize the steak. If you want to add a little extra flavor beyond tartness, consider using rice vinegar instead of plain white vinegar!
How To Make Teriyaki Steak
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- In a 2 cup measuring cup, add the soy sauce, honey, vinegar, garlic, ginger and green onions. Gradually whisk in the oil to emulsify. Set aside 1/4 of a cup of the marinade to use to baste the steak later.
- Pierce the steak with a fork on both sides and place in a covered baking dish or other container to marinate. Pour the marinade over the steak and flip it several times to ensure that it is well coated. Cover and put into the fridge for 4 hours, turning every hour.
- Grill the steak and discard the marinade it was in. Baste it periodically with the 1/4 cup of reserved marinade while it is cooking to your desired doneness.
- Allow the steak to rest for a few minutes, then slice it diagonally into 1 inch strips and serve.
Karlynn’s Tips and Tricks for the Perfect Teriyaki Steak
- A Cut Above: If you’re having a hard time finding flank steak for this recipe, other cuts that are also thin and have a chewy, muscular texture will also work well! Some good options include skirt steak, hangar steak, and the often-ignored tri-tip!
- Fast Flavor: Due to the unique texture and thin cut of a flank steak, it can absorb marinades more quickly than other cuts of beef. This means you don’t want to leave it in the marinade for more than a few hours—any longer and the marinade will break down the fibres in the meat too much, and the soy sauce will probably make everything taste too salty.
- Marinade Magic: Not sure you’ll remember to flip your steak every hour while it marinates? You can put your steak and the marinade into a zip-top bag and carefully press all of the air out of the bag before giving it a good massage and placing it into a container to sit in the fridge! This is a little tricky to do, but will make sure that the meat is completely surrounded by your marinade for the whole resting period! Just don’t skip using a container; leaks happen!
Storage Instructions
Refrigerator: Leftovers can be stored in the fridge in an airtight container for up to 3 days. For best results, reheat slowly in the oven at 250°F on a baking sheet.
Freezer: Wrap your leftover steak tightly in plastic wrap, then place it in a zip top freezer bag and remove as much air as possible to prevent freezer burn. Your steak will keep in the freezer for up to 6 months. When you’re ready to reheat it, take it out of your freezer and allow it to thaw in the fridge overnight or up to 24 hours, then reheat it in a 250°F oven for about 30 minutes or until it reaches an internal temp of 110°F, or in a skillet on the stovetop.
More Delicious Steak Recipes
- Grilled Hanger Steak with a delicious chimichurri sauce is an excellent dish for friend and family get-togethers!
- Looking for a simple way to turn any cut of beef into a tender and delicious meal? Give my London Broil recipe a try!
- It’s hard to beat the classics! Give my New York Strip Steak with Fried Garlic Mushrooms a try the next time you want to experience the luxury of a steakhouse in the comfort of your own home!
I love flank steak because it takes on the flavors of marinades quickly and cooks in a flash! This dish makes an excellent meal paired with sides like baked potatoes, rice, grilled vegetables, or french fries.
Give this teriyaki steak a try the next time you pull out the grill and let me know how it went for you in the comments below!
Happy Cooking!
Karlynn
Teriyaki Steak
Ingredients
- 1 flank steak, 1 ½ lbs
Marinade
- ¼ cup soy sauce
- 3 tablespoons Honey
- 2 tablespoons vinegar
- 1 clove garlic, pressed or minced
- 1 teaspoon ginger, fresh grated
- 2 green onions, chopped
- ¾ cup vegetable oil
Instructions
- In a 2 cup measuring cup add the soy sauce, honey, vinegar, garlic, ginger and onions. Gradually whisk in the oil. Reserve 1/4 cup for basting later.
- Pierce the steak with a fork on both sides. Place in a covered baking dish or a marinating container.
- Pour the marinade over the steak and flip it several times to ensure it is coated well. Cover and put in the fridge for 4 hours turning the steak every hour.
- BBQ steak and discard the marinade it was in. Baste periodically with the 1/4 cup of reserved marinade while it is cooking to your desired doneness.
- Let the steak rest for a few minutes then slice the steak diagonally into 1 inch strips and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Rich says
Hi, can I use a sugar replacement in place of the sugar?…Maby, like Swerve?
Thanks
Karlynn Johnston says
If you’ve used it in other marinades then it would work, I haven’t tested it myself however!