Description
This Teriyaki Flank Steak recipe is a quick and flavorful way to enjoy a lean cut of beef topped with a savory and slightly sweet marinade. Perfect for grilling, this dish offers a beautifully seared crust while keeping the inside tender and juicy. Ideal for a family dinner, it serves six and comes together in just 45 minutes.
Ingredients
For the Steak and Marinade
- 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)
Instructions
- Whisk the marinade: In a large pourable measuring glass, whisk together the red wine, soy sauce, brown sugar, sesame oil, sesame seeds, minced garlic, black pepper, ginger powder, and red pepper flakes until well combined.
- Marinate the steak: Place the flank steak in a large rimmed dish and pour the marinade over the meat. Refrigerate and marinate for 15 minutes, then flip the steak over and marinate for another 15 minutes to ensure even flavor penetration.
- Preheat the grill: Prepare your grill by heating it to 400°F, ensuring it's hot enough to sear the steak properly.
- Grill the steak: Place the marinated flank steak on the hot grill and cook for 3 to 5 minutes on one side with the grill lid open. This approach allows the underside heat to sear the meat, creating a flavorful crust while keeping the inside tender.
- Flip and cook: Turn the steak over and grill the other side for an additional 3 to 5 minutes. Use a quick-read meat thermometer to check doneness—remove at 130°F for medium-rare or 140°F for medium. Avoid cooking well done to prevent toughness.
- Rest the steak: Transfer the cooked steak to a cutting board and let it rest for 5 to 10 minutes. This resting period allows the juices to redistribute and the meat to continue cooking slightly.
- Slice and serve: Slice the flank steak thinly across the grain to maximize tenderness. Serve immediately and enjoy the flavorful teriyaki beef.
Notes
- Marinating the steak for at least 30 minutes enhances flavor but avoid marinating for too long as the acidity can begin to break down the meat excessively.
- Keeping the grill lid open while cooking prevents the steak from steaming or baking, helping to achieve a nice sear.
- Using a meat thermometer is crucial for preventing overcooking, especially with lean flank steak.
- If you don’t have red wine, a dry sherry or mirin can be a substitute in the marinade.
- For a gluten-free version, use tamari instead of regular soy sauce.
- Allowing the steak to rest before slicing helps keep the meat juicy and tender.
