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?
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If you’re looking for a way to add flavor and depth to your steak but don’t want to spend hours in the kitchen, look no further than this teriyaki steak recipe.
Adding a ton of savory delicious flavor to an already delicious cut of steak produces something that is perfect when sliced super thin and cooked super hot.
While it is a bit of a bother to have to start your steak hours before you want it, if you give your steak plenty of time to marinate, you won’t regret it.
Do You Have To Use Flank Steak?
There are several reasons why flank steaks are the best option for this recipe.
Flank steaks are much thinner than many other cuts of beef, which makes them ideal for marinating. The marinade is able to penetrate the entirety of the cut in a relatively short amount of time, and in a way that is not so easy with a much thicker cut.
Compared to many other cuts of beef, the flank cut has a bold flavor which makes it ideal when paired with a sauce or marinade that also has a bold flavor.
Another benefit of flank steaks is that they are one of the healthier cuts available. Flank steaks contain more protein than other popular cuts, like ribeyes, and fewer calories, thanks to their lower fat concentration.
Of course, if you can’t find flank states there are other cuts that you can use and you will still get excellent results.
If you’re having trouble finding flank steaks other cuts that are also thin and that have a chewy, muscular texture will also work when making teriyaki steak. Some good options include skirt steak, hanger steak, and the often-ignored try-tip steak.
Could You Leave Your Steak To Marinate Over Night?
While there are many recipes where leveling meat marinating overnight is absolutely fine, and in some cases even the best option, this teriyaki steak recipe is not one of them.
In fact, leaving your steak marinating for too long will actually start to break down the meat fibers and leave you with a mushy steak once cooked.
Due to the thin cut of a flank steak and its unique texture, it can absorb marinades much more quickly than other cuts. This also means that the process of the marinade breaking down the fibers and affecting their texture also occurs much earlier and quicker.
In many ways, the rate at which flank steaks can absorb marinades is a benefit and means that you can prepare and cook your steak in a very short space of time. However, it does also mean that you don’t want to leave it for more than a few hours and definitely not overnight.
What To Serve With Your Teriyaki Steak
As much as most of us would like it to be a steak on its own, it is not quite a meal. No matter how good a steak is, it needs to be served with at least one side dish, ideally a carb or vegetable.
Here are a few suggestions for what to serve with your teriyaki steak that will not overshadow the star of the meal!
- Baked Potato
A baked potato is a classic side for a steak and for a good reason. A baked potato provides those all-important carbs and is enjoyable in its own right but not so much so that it dominates the dish.
As an added bonus, baked potatoes require very little effort to prepare and so you can focus your attention on cooking your teriyaki steak just right.
For a super simple baked potato try adding just salt and butter. Or, for a little more decadence, you could add a spoonful of sour cream and a sprinkle of chives.
Alternatively, you could make a teriyaki sauce from the leftover marinate to pour over your potato bringing the two parts of the dish together!
Rice is another great side for a steak, as it is filling and won’t distract from the steak.
Also, the nice thing about rice is that you can flavor it in almost any way that you like. A quick and simple option is to add a little soy sauce to your cooked rice for a slightly salty, umami flavor.
Or if you have a little more time and want to make a side dish that stands out you could create a full rice dish complete with vegetables and its own flavors separate from the steak.
Steak and fries are perhaps one of the most classic pairings and are a steak house favorite for a reason. The salty and crispy potato compliments the rich meatiness of the steak and packs in those all-important filling carbs!
While any fries will work with a steak if you have the extra time it is definitely worth making your own fries from scratch. Homemade fries are a world away from the frozen ones that you get in the store and are instead much closer to steak house fries.
- Grilled Vegetables
If the idea of loading up on carbs is not for you, then try serving your steak with a side of grilled vegetables.
Grilled vegetables are just as easy to prepare as boiled vegetables, but with a whole lot more flavor. You can even grill your vegetables in the same pan that you used for your steak while it rests to absorb all of that delicious flavor!
Peppers, zucchini, tomatoes, and asparagus are all great options for grilling, and their charred flavor will pair perfectly with your steak.
Looking for more delicious Beef Steak and Rib recipes? Try these out:
• New York Strip Steak with Fried Garlic Mushrooms
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- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Karlynn Johnston
- 1 flank steak (1½ Lbs)
- 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
- 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.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
Hi, can I use a sugar replacement in place of the sugar?…Maby, like Swerve?
Karlynn Johnston says
If you’ve used it in other marinades then it would work, I haven’t tested it myself however!