Teriyaki Flank Steak recipe

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Ingredients

½ cup wine
½ cup soy sauce
¼ cup olive oil
¼ cup brown sugar
¼ cup grated fresh ginger root
2 cloves garlic, crushed
1 teaspoon ground black pepper
1 ½ pounds beef flank steak

Nutrition Info

354.7 calories
carbohydrate: 14 g
cholesterol: 37.9 mg
fat: 20.5 g
fiber: 0.5 g
protein: 22.8 g
saturatedFat: 4.7 g
servingSize: -
sodium: 1848.8 mg
sugar: 9.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large resealable plastic bag, mix the wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper. Place steak in the bag, seal, and refrigerate 8 hours, or overnight.

  2. Preheat an outdoor grill for medium-high heat.

  3. Remove steaks from the bag, and discard marinade. Place steaks on the grill and cook 6 to 8 minutes per side, to your desired degree of doneness. The internal temperature should be at least 145 degrees F (63 degrees C) for rare. Allow the steaks to sit about 5 minutes before slicing against the grain, and serving.

Recipe Yield

4 servings

Recipe Note

This marinated, grilled teriyaki flank steak goes great with broccoli and rice.

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