Why You’ll Love This Recipe
This recipe is packed with bold, balanced flavors that combine sweetness, saltiness, and a hint of tang. The marinade helps tenderize the flank steak, making each bite juicy and full of flavor. It cooks quickly, making it perfect for weeknight meals, yet it is impressive enough for special occasions. It also pairs beautifully with rice, noodles, or vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 pounds flank steak
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons honey
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon sesame oil
1 tablespoon cornstarch (optional, for thickening)
2 tablespoons water (if using cornstarch)
2 green onions, sliced
1 tablespoon sesame seeds
Directions
In a bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, and sesame oil until well combined.
Place the flank steak in a shallow dish or resealable bag and pour the marinade over it. Let it marinate in the refrigerator for at least 1 hour, preferably 4 to 8 hours for deeper flavor.
Preheat a grill or skillet over medium-high heat.
Remove the steak from the marinade, allowing excess to drip off.
Cook the steak for about 4 to 6 minutes per side, depending on thickness and desired doneness.
Remove the steak and let it rest for 5 to 10 minutes before slicing thinly against the grain.
If desired, pour the leftover marinade into a small saucepan, bring to a boil, and simmer. Mix the cornstarch with water and stir it in to thicken the sauce.
Drizzle the thickened sauce over the sliced steak and garnish with green onions and sesame seeds.
Serve warm.
Servings and timing
This recipe makes about 4 servings.
Prep time: 10 minutes
Marinating time: 1 to 8 hours
Cook time: 10 minutes
Total time: up to 8 hours 20 minutes
Variations
You can substitute flank steak with skirt steak or sirloin for a similar result. Add a splash of pineapple juice to the marinade for a sweeter, tropical flavor. For a spicy kick, include red pepper flakes or a drizzle of sriracha. You can also cook the steak in the oven or under a broiler if grilling is not an option.
Storage/Reheating
Store leftover steak in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over low heat or in the microwave. Add a bit of sauce or water to keep it from drying out.
This dish can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
How long should I marinate the steak?
At least 1 hour is recommended, but 4 to 8 hours will give the best flavor and tenderness.
Can I use store-bought teriyaki sauce?
Yes, you can use store-bought sauce for convenience, though homemade offers more control over flavor.
What does slicing against the grain mean?
It means cutting the meat perpendicular to the muscle fibers, which helps make the steak more tender.
Can I cook this in a pan instead of a grill?
Yes, a hot skillet or cast-iron pan works very well for this recipe.
How do I know when the steak is done?
Use a meat thermometer or check for desired doneness by touch. Medium-rare is around 130–135°F (54–57°C).
Can I make this recipe gluten-free?
Yes, use tamari or a gluten-free soy sauce alternative.
What sides go well with teriyaki flank steak?
It pairs well with rice, stir-fried vegetables, noodles, or a fresh salad.
Can I reuse the marinade?
Only if it is boiled first to ensure it is safe to consume.
Why is flank steak a good choice?
It is lean, flavorful, and becomes very tender when marinated and sliced properly.
Can I add vegetables to this dish?
Yes, you can serve it with grilled or stir-fried vegetables like broccoli, bell peppers, or snap peas.
Conclusion
Teriyaki Flank Steak is a delicious and versatile dish that brings together bold flavors and tender texture in every bite. With a simple marinade and quick cooking time, it is an easy way to create a restaurant-quality meal at home. Whether served for a weeknight dinner or a special occasion, it is sure to impress.
PrintTeriyaki Flank Steak
A flavorful and tender flank steak marinated in a savory-sweet teriyaki sauce, then grilled or seared to perfection. This dish delivers bold umami flavor with a glossy, satisfying finish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grill
- Cuisine: Asian
- Diet: Low Fat
Ingredients
- 1 1/2 pounds flank steak
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (if using cornstarch)
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- In a bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, and sesame oil until well combined.
- Place the flank steak in a shallow dish or resealable bag and pour the marinade over it. Marinate in the refrigerator for at least 1 hour, preferably 4 to 8 hours.
- Preheat a grill or skillet over medium-high heat.
- Remove the steak from the marinade, allowing excess to drip off.
- Cook the steak for 4 to 6 minutes per side, depending on thickness and desired doneness.
- Remove the steak and let it rest for 5 to 10 minutes before slicing thinly against the grain.
- If desired, pour the leftover marinade into a saucepan, bring to a boil, then simmer. Mix cornstarch with water and stir in to thicken the sauce.
- Drizzle the sauce over the sliced steak and garnish with green onions and sesame seeds.
- Serve warm.
Notes
- Marinate longer for deeper flavor and tenderness.
- Substitute flank steak with skirt steak or sirloin if desired.
- Add pineapple juice for a sweeter, tropical twist.
- Include red pepper flakes or sriracha for a spicy kick.
- Always boil leftover marinade before using as a sauce.
Nutrition
- Serving Size: 1 portion
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 85 mg
