Teriyaki Flank Steak Recipes

BACKYARD FLANK STEAK TERIYAKI

Steps:

• Whisk together the oil, soy sauce, brown sugar, garlic, ginger and pepper in a large bowl. With the tip of a knife, lightly score the surface of the steak in a crisscross pattern. Immerse the steak in the marinade and refrigerate for several hours, turning it over now and then.
• Prepare a grill. When it is hot, place the steak on the grill, shaking off excess marinade first. Cook roughly 4 minutes on each side for medium rare. Let the steak rest for a few minutes, then slice it thinly, on the diagonal.

MARINATED TERIYAKI FLANK STEAK

Steps:

• In a small bowl, combine the first 7 ingredients. Transfer 3/4 cup marinade to a large bowl; add garlic and sesame oil. Score surface of flank steak, making diamond shapes 1/4 in. deep. Place steak in bowl; turn to coat. Cover and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from steak. Lightly oil the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with 3 tablespoons of the reserved marinade. , Let stand for 5 minutes; slice across the grain. Heat remaining marinade; serve over beef. Sprinkle with green onion.

TERIYAKI STEAK

Steps:

• Place steak in a shallow dish. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside., In a large skillet, heat 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside., In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce., Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture.

TERIYAKI STEAK ROLL-UPS RECIPE BY TASTY

Steps:

• In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).
• Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.
• Place toothpicks in a bowl and pour water over toothpicks until completely submerged. Water will prevent toothpicks from burning.
• Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.
• Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.
• Roll the steak up over the vegetables and secure it with a toothpick.
• In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.
• Boil for about one minute, take off the heat, and set aside to use as a glaze.
• In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.
• Flip the roll over and use a heat-safe brush to brush the glaze on each roll.
• Cook for about one minute longer and remove from heat. Top with sesame seeds.
• Enjoy!

TERIYAKI FLANK STEAK

Steps:

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

CORIANDER TERIYAKI FLANK STEAK

Steps:

• Press coriander onto both sides of steak and put steak on a large plate. Stir together soy sauce, brown sugar, ginger, garlic, and oil and pour over steak, turning steak to coat. Marinate, turning occasionally, 10 minutes.
• Preheat broiler.
• Heat an oiled broiler pan about 3 inches from broiler until hot. Put steak on hot pan and broil 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let stand 5 minutes before slicing. Sprinkle with cilantro.

TERIYAKI MARINATED FLANK STEAK

Steps:

• Combine all ingredients and trim any fat from the flank steak.
• Score the flank steak and put into a gallon size freezer bag,add the marinade and put in refrigerator for at least 4 hours.
• (longer is better) Also, you may double or triple the marinade recipe and do several flank steaks and store in the freezer,just be sure to get as much air out of the bags before putting in the freezer.
• Cook the flank steak approx. 5-6 minutes on each side for medium rare.