Name: Teriyaki Flank Steak Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 45 min
Cuisine: Japanese-inspired
Ingredients: 1.5 pounds flank steak; 2/3 cup red wine; 1/2 cup soy sauce or tamari (gluten-free soy sauce); 1/3 cup brown sugar; 1/4 cup sesame oil; 1 tablespoon sesame seeds; 1 teaspoon minced garlic; 1/4 teaspoon black pepper; 1/4 teaspoon ginger powder; 1/4 teaspoon red pepper flakes (optional for a spicy marinade)

Jump to Recipe· 4.4 from 79 reviews

If you are looking for a delicious, easy-to-make dish that will impress everyone at the dinner table, this Teriyaki Flank Steak Recipe is an absolute winner. Imagine tender, flavorful flank steak marinated in a perfectly balanced teriyaki sauce that offers just the right blend of sweetness, umami, and a touch of spice. It’s a dish that combines simplicity with incredible taste, perfect for weeknight dinners or when you want a meal that feels special without hours in the kitchen. I’m so excited to share this recipe with you because it’s become a firm favorite in my household for its vibrant flavors and juicy texture that never disappoints.

Ingredients You'll Need

A top-down view of several ingredients laid out on a white marbled surface, including a large raw flank steak in black vacuum packaging positioned top left, a clear glass bowl filled with dark tamari or soy sauce near the top right, and another clear glass bowl with deep red wine below it, to the right center. In the middle, a small clear glass bowl contains amber sesame oil. Below this, a larger clear glass bowl holds light brown sugar with a crumbly texture. At the bottom right, a small bowl of white sesame seeds is visible. Left of the brown sugar, there is a clear glass bowl with black pepper and ginger powder, both in small piles. A white whole garlic bulb is placed toward the bottom left. Each item is spaced evenly on the smooth white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is key to nailing this Teriyaki Flank Steak Recipe. Each ingredient is simple yet essential, adding layers of flavor, richness, and a lovely sesame nutty aroma that ties everything together beautifully.

1.5 pounds flank steak: Choose a fresh cut for a tender and juicy result that soaks up the marinade perfectly.

⅔ cup red wine: Adds depth and a subtle complexity to the marinade’s flavor.
½ cup soy sauce or tamari: The salty backbone that brings traditional teriyaki essence, with tamari as a great gluten-free option.
⅓ cup brown sugar: A touch of sweetness that balances the saltiness and helps caramelize the steak’s surface.

¼ cup sesame oil: Brings a rich, toasty flavor and beautiful sheen to the steak.
1 tablespoon sesame seeds: Adds a delightful nutty crunch that complements the tender meat.
1 teaspoon minced garlic: Gives the marinade a wonderful aromatic punch that awakens the senses.

¼ teaspoon black pepper: Provides just enough heat to keep the flavors lively and interesting.
¼ teaspoon ginger powder: Offers a warm, slightly spicy undertone that’s classic in teriyaki dishes.
¼ teaspoon red pepper flakes (optional): For those who enjoy a slight kick, they can be added to spice up the marinade.

How to Make Teriyaki Flank Steak Recipe

Step 1: Whisk the Marinade

Start by combining all the marinade ingredients in a large pourable measuring cup or bowl. Whisk them together until the brown sugar dissolves completely and the mixture looks glossy and harmonious. This marinade is the magic that infuses every bite of your flank steak with intense, mouthwatering flavor.

Step 2: Marinate the Steak

Place your flank steak in a large, rimmed dish and pour the marinade evenly over it. Refrigerate the steak for a total of 30 minutes, flipping it halfway through. Marinating allows the meat to soak up all those beautiful flavors while tenderizing the lean cut, transforming it into something spectacular.

Step 3: Preheat the Grill

While the steak is marinating, fire up your grill and preheat it to a hot 400°F. Getting the grill to the right temperature is crucial for that perfect sear which locks in juices and creates a beautiful crust on the steak’s outside.

Step 4: Grill the Flank Steak

Place the marinated steak onto the hot grill and cook it for 3 to 5 minutes on the first side. Leave the grill lid open to ensure the heat comes solely from below, giving you a wonderful char without “baking” the meat. This technique keeps the interior tender while the outside develops a caramelized crust.

Step 5: Flip and Finish Cooking

Flip the steak over and cook for another 3 to 5 minutes. Use a quick-read meat thermometer to check the internal temperature: aim for 130°F if you prefer medium-rare or 140°F for medium. Overcooking this lean cut can make it tough, so keep a close eye for the best texture.

Step 6: Rest the Meat

Once off the grill, let the flank steak rest on a cutting board for 5 to 10 minutes. Resting allows the juices to redistribute within the meat, making every slice juicy and tender instead of dry.

Step 7: Slice and Serve

Slice the steak thinly across the grain—this is crucial for tenderness—and your Teriyaki Flank Steak Recipe is ready to be enjoyed. These thin, flavorful slices offer bite after bite of rich, balanced teriyaki deliciousness.

How to Serve Teriyaki Flank Steak Recipe

The image shows a close-up of a sliced grilled steak arranged in a slightly fanned pattern on a white plate with a white marbled surface underneath. The steak has a dark brown, crispy outer layer with prominent black grill marks running across it horizontally. Each slice reveals a tender inside with a pink center, transitioning to a light brown outer edge. The steak slices are thick and juicy, with some small white sesame seeds scattered on top, adding texture contrast. Near the top right corner, a soft, off-white textured item is slightly visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnish the Teriyaki Flank Steak Recipe with a sprinkle of toasted sesame seeds and some thinly sliced green onions. The sesame seeds add a light crunch and nuttiness, while green onions bring freshness and a mild bite that complements the rich steak perfectly.

Side Dishes

This steak pairs wonderfully with steamed jasmine rice or garlic fried rice to soak up the extra marinade drippings. For a fresh crunch, serve alongside crispy Asian slaw or sautéed bok choy dressed with a little garlic and soy sauce. These sides round out the meal with texture and vibrant flavors.

Creative Ways to Present

For a fun twist, slice the steak thin and serve it over warm noodles tossed in a light sesame or soy dressing. You can also build a teriyaki steak salad topped with crunchy vegetables and a drizzle of the marinade as dressing. Another fantastic idea is to wrap the slices in lettuce leaves with a dab of spicy mayo for an Asian-inspired taco experience.

Make Ahead and Storage

Storing Leftovers

Leftover Teriyaki Flank Steak Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Make sure the steak has cooled completely before sealing to maintain its texture and avoid sogginess.

Freezing

If you want to keep the steak longer, slice it and freeze in a single layer on a baking sheet before transferring to a freezer-safe bag. Frozen steak can last up to 2 months, which makes it an excellent meal-prep option for quick dinners later on.

Reheating

To reheat, gently warm the steak slices in a skillet over medium heat with a splash of water or marinade to keep them moist. Avoid microwaving if possible, as it can dry the meat out. Another great way is to gently toss the steak in stir-fried veggies, giving it a fresh, revitalized flavor and texture.

FAQs

What cut of meat is best for Teriyaki Flank Steak Recipe?

Flank steak is ideal due to its lean texture and ability to absorb marinades well. It has enough chew to enjoy but when sliced thin against the grain, it becomes wonderfully tender.

Can I marinate the steak for longer than 30 minutes?

Absolutely! You can marinate for up to 4 hours for an even deeper flavor, but avoid overnight as the acid in the marinade can start to break down the texture too much.

Is there a way to make this recipe gluten-free?

Yes, simply swap the soy sauce for tamari or another gluten-free soy sauce alternative. All other ingredients are naturally gluten-free.

Can I cook this steak indoors if I don’t have a grill?

Definitely! Use a heavy-duty cast iron skillet or grill pan on high heat to sear the steak, turning it carefully to get that perfect crust while keeping the inside tender.

What temperature should I aim for to cook flank steak?

For the best balance of tenderness and juiciness, aim for 130°F for medium-rare or 140°F for medium. Cooking beyond that can make the steak tough.

Final Thoughts

This Teriyaki Flank Steak Recipe is one of those dishes that feels like a treat but is incredibly straightforward to pull off. Its vibrant taste, tender texture, and versatile serving options make it a go-to recipe that I’m confident you’ll come back to again and again. Trust me, once you try it, you’ll want to share this flavorful joy with everyone you know!

Teriyaki Flank Steak Recipe

Ingredients You'll Need