Teriyaki Flank Steak Recipe
Teriyaki Flank Steak Recipe photo by Taste of Home
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Teriyaki Flank Steak Recipe

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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
TOTAL TIME: Prep: 5 min. + marinating Grill: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 5 min. + marinating Grill: 10 min.
MAKES: 6 servings


  • 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

Nutritional Facts

3 ounce-weight: 207 calories, 10g fat (4g saturated fat), 54mg cholesterol, 388mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.


  1. 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.
  2. 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.
  3. 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.
Originally published as Teriyaki Flank Steak in Light & Tasty February/March 2004, p27

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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LAPBAND1 User ID: 170070 91137
Reviewed Aug. 12, 2010

"This is Fantastic!"

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