Teriyaki Flank Steak Recipe

Teriyaki Flank Steak Recipe photo by Taste of Home

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Teriyaki sauce, Chinese five-spice powder, ginger and sesame oil combine in this overnight marinade that gives plenty of Asian flair to grilled flank steak. —Nancy Fairless of Clifton, New Jersey

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Teriyaki Flank Steak Recipe

Prep: 5 min. + marinating Grill: 10 min.

Yield: 6 Servings

5 10 15

Ingredients

1-1/2 pounds beef flank steak
3/4 cup reduced-sodium teriyaki sauce
2 tablespoons sesame oil
2 tablespoons minced fresh gingerroot
5 garlic cloves, minced
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon pepper
2 green onions, thinly sliced

Directions

Score the surface of the steak with shallow diagonal cuts, making diamond shapes. In a small bowl, combine the teriyaki sauce, oil, ginger, garlic, five-spice powder and pepper.
Pour 2/3 cup marinade into a large resealable plastic bag; add the steak and green onions. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), brushing occasionally with reserved marinade. Yield: 6 servings.

Nutritional Analysis: One serving(3 ounces cooked steak) equals 207 calories, 10 g fat (4 g saturated fat), 54 mg cholesterol, 388 mg sodium, 4 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

Originally published as Teriyaki Flank Steak in Light & Tasty February/March 2004, p27