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Marinated Teriyaki Flank Steak

 Marinated Teriyaki Flank Steak
Warm days are the perfect time to get out the grill. And this tender grilled steak and marinade of teriyaki, ginger and orange from Sandi Poznanski of St. Howard Beach, New York makes a refreshing main course.
6 ServingsPrep: 10 min. + marinating Grill: 15 min.


  • 2/3 cup reduced-sodium teriyaki sauce
  • 1/4 cup water
  • 1/4 cup honey
  • 1 tablespoon cider vinegar
  • 1-3/4 teaspoons ground ginger
  • 1-1/2 teaspoons grated orange peel
  • 1/8 teaspoon pepper
  • 4 garlic cloves, minced
  • 4 teaspoons sesame oil
  • 1 beef flank steak (1-1/2 pounds)
  • 1 green onion, chopped


  • In a small bowl, combine the first seven ingredients. Transfer 3/4
  • cup marinade to a large resealable plastic bag; add garlic and
  • sesame oil. Score surface of flank steak, making diamond shapes 1/4
  • in. deep; place in bag. Seal and turn to coat; refrigerate for 8
  • hours or overnight. Cover and refrigerate remaining marinade for
  • basting.
  • Drain and discard marinade from steak. Using long-handled tongs,
  • moisten a paper towel with cooking oil and lightly coat the grill
  • rack. Grill, covered, over medium heat or broil 4 in. from the heat
  • for 7-10 minutes on each side or until meat reaches desired doneness
  • (for medium-rare, a meat thermometer should read 145°; medium,
  • 160°; well-done, 170°), basting occasionally with 3

2 of 2

Marinated Teriyaki Flank Steak (continued)

Directions (continued)

  • tablespoons of the reserved marinade.
  • Let stand for 5 minutes; slice across the grain. Heat remaining
  • marinade; serve over beef. Sprinkle with green onion. Yield: 6
  • servings.
Nutritional Facts: 3 ounces cooked beef equals 220 calories, 10 g fat (4 g saturated fat), 54 mg cholesterol, 352 mg sodium, 9 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.