Recipe: Grilled Teriyaki Flank Steak

My favorite grilled flank steak recipe ever!

One of my favorite parts of summer is getting out on the deck and grilling. It just feels so good to be outside!

Bruce Bradley's Grilled Teriyaki Flank Steak is super for a relaxed family dinner or entertaining!

Now I don’t cook meat that often, but one of my favorite cuts of beef to grill is flank steak. Lean, affordable, and tender (if cooked right), flank steak is a great option, especially for grilling. And my teriyaki marinade adds SO MUCH flavor that these tender slices of steak will just melt in your mouth with savory deliciousness! In fact, I love this dish so much, I usually try to grill up 2-3 flank steaks so I’m sure I have enough for my guests AND some leftovers!

And really, this recipe couldn’t be easier. Mix up a batch of marinade, pierce the flank steak on both sides, and let the meat marinate for several hours or overnight. Then fire up the grill, cook for 6-8 minutes on each side, and BOOM! You’ve got an amazing dinner ready!

So if you’re hosting a summer party or simply looking for a new dish to cook on the grill, give my Grilled Flank Steak with Teriyaki Marinade a try. I bet you’ll love it so much it will become a regular addition to your grilling repertoire!

5.0 from 1 reviews
Recipe: Grilled Teriyaki Flank Steak
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients:
Grilled Flank Steak
  • 1½ pounds beef flank steak (we recommend pastured, grass-fed beef)
  • 1 recipe of teriyaki marinade
Teriyaki Marinade
  • ⅓ cup soy sauce
  • ⅓ cup rice wine vinegar, sherry, or white wine
  • 1-2 tablespoons honey (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • ½ teaspoon sesame oil
  • ¼ teaspoon dry mustard
Instructions:
  1. Mix together one batch of teriyaki marinade.
  2. Prick the surface of the flank steak on both sides with a fork (see notes).
  3. Refrigerate and marinate beef in pyrex dish or zippered bag for at least 4 hours or overnight.
  4. Take steak out of refrigerator and brink to room temperature (20-30 minutes). Heat grill to medium-high heat.
  5. Cook steak for 6-8 minutes on each side.
  6. Lean meats like flank steak are best when cooked rare. The internal temperature should be at least 145 degrees F for rare. Let the steak sit for about 5 minutes before cutting. Slice steak diagonally and against the grain for tender pieces.
Notes:
We recommend organic ingredients when possible.

When choosing any meat or animal products, we recommend choosing a humanely-raised option.

Pricking the surface of the flank steak may help the marinade seep into the meat better. That said, DO NOT pierce into the center of the steak since that might transfer surface pathogens deeper into the meat and require it be cooked to a higher temperature (well-done vs. rare or medium rare).

This marinade is pretty flexible. Although I love the recipe as stated, if you don't have one of the spices or seasonings, don't fret. It should still turn out great!

Kitchen Tips and Resources:

  • An instant read thermometer is great to have on hand when grilling. Personally, I love my Thermapen splash proof, instant read thermometer, but there are lots of others that work great too. Just make sure you calibrate your thermometer so you cook your food to the proper temperature.
  • A set of Pyrex casserole dishes come in handy for so many recipes and are great for marinating this flank steak!
  • A high quality set of cutting knives can make a huge difference, especially when you’re trying to cut up this wonderful flank steak. My local knife shop advised me to invest in the higher quality Zwilling J.A. Henckels Twin Signature brand (much higher quality than the J.A. Henckels International brand) and time has proven them right. (To make sure you know which Henckels knives are better, here’s a tip — look for the “twins” on the knives vs. the single guy sporting the trident.) While you can buy these knives online, if you’ve got a local knife/cutlery store, support them instead. I love my local cutlery store and bring my knives in every six months or so to get them maintained with a nice, sharp edge!
  • A great cutting board with a juice groove is great to have on hand when slicing up meat off the grill. Epicurean cutting boards are wonderful, and I just found ones with a juice groove and love them!

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