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Teriyaki Flank Steak

Teriyaki Flank Steak


This teriyaki marinade is good for flank steak and other parts of beef as well – marinated rib eye and strip steak are very flavorful and delicious with it.

To tell you more this marinade is fairly universal. It works very well with chicken, pork, salmon, and tuna consistently producing excellent results. Having made the marinade ones you can start changing the proportions of the spices to your liking. Thus you can increase the amount of ginger and pepper flakes for a hotter and zestier taste. More sugar could be added for someone who likes the meat a bit sweeter.

… And sure you can enjoy the juicy and aromatic teriyaki flank steak when it is cold.

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Teriyaki Flank Steak


6-8 servings


  • 2 lb of flank steak
  • ½ cup soy sauce
  • 2 cloves of garlic, crushed
  • ½” ginger, peeled and crushed or minced
  • ½ tsp hot red pepper flakes (or ¼ tsp cayenne pepper)
  • 2 tablespoons brown sugar (or honey)
  • 2 tablespoons rice vinegar
  • 1-2 tablespoons no odor oil
  • Salt
  • Ground black pepper 




If you have a meat tenderizer, use it on the flank steak (see photo). If you don’t have it, make long cuts on a top of the flank steak with a sharp knife. This technique will help to get better marinated meat.

Mix all the ingredients for the marinade. Cover the steak with marinade. Marinate at least 6-8 hours. It is better to marinate in the fridge for a day or even two.

Grill the flank steak on high heat for 4-6 minutes on each side (medium – medium to high). To get nice grill marks turn the steak by 90 degrees half way through the grilling on each side.

Transfer the steak onto a cutting board, loosely cover with a piece of foil and let it rest for about 10 minutes. During this time, the cooking process will continue and the meat juices will distribute.

Slice the steak very thinly at an angle and against the grains.

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Cook with pleasure!


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