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Teriyaki Flank Steak

 Teriyaki Flank Steak
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
6 ServingsPrep: 5 min. + marinating Grill: 10 min.


  • 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


  • 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.

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Teriyaki Flank Steak (continued)

Nutritional Facts: 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.