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Grilled Beef Teriyaki

 Grilled Beef Teriyaki
Pineapple juice and soy sauce combine to make an easy and delightful marinade in this sweet-savory recipe that’s a favorite with Lou Dubrule in El Paso, Texas. TASTY TIP: For a sizzling variation on her Grilled Beef Teriyaki, Lou Dubrule suggests cutting the flank steak in cubes, then marinating and cooking on skewers. Also, the pineapple-soy sauce marinade is great on chicken, she adds
6 ServingsPrep: 20 min. + marinating Grill: 20 min.


  • 1 beef flank steak (1-1/2 pounds)
  • 3/4 cup beef broth
  • 1/2 cup unsweetened pineapple juice
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1/4 teaspoon ground ginger
  • 2 large onions, cut into 1/4-in. slices


  • Score surface of steak, making shallow diagonal cuts. In a bowl,
  • combine the broth, pineapple juice, soy sauce, lemon juice, honey
  • and ginger.
  • Pour 1 cup marinade into a large resealable plastic bag; add steak.
  • Seal bag and turn to coat; refrigerate for 8 hours or overnight,
  • turning once or twice. Add onion to remaining marinade; cover and
  • refrigerate for 4-6 hours, stirring several times.
  • 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 heat for 8-10 minutes on each side or until
  • meat reaches desired doneness (for medium-rare, a meat thermometer
  • should read 145°; medium, 160°; well-done, 170°).
  • Meanwhile, place onion slices on a grilling grid lightly coated with
  • cooking oil; place on a grill rack. Grill, covered, over medium heat

2 of 2

Grilled Beef Teriyaki (continued)

Directions (continued)

  • for 6 minutes on each side or until tender. Thinly slice steak
  • across the grain; serve with grilled onion. Yield: 6 servings.
Editor's Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liqid to drain.
Nutritional Facts: 1 serving equals 196 calories, 8 g fat (4 g saturated fat), 54 mg cholesterol, 210 mg sodium, 6 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.