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Grilled Beef Teriyaki

Total Time

Prep: 20 min. + marinating Grill: 20 min.


6 servings

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


  • 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


  1. Score surface of steak, making shallow diagonal cuts. In a bowl, combine the broth, pineapple juice, soy sauce, lemon juice, honey and ginger.
  2. Pour 1 cup marinade into a shallow bowl large; add steak and turn to coat. Cover; 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.
  3. Drain and discard marinade. On a greased 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 thermometer should read 135°; medium, 140°; medium-well, 145°).
  4. Meanwhile, place onion slices on a grilling grid lightly coated with cooking oil; place on a grill rack. Grill, covered, over medium heat for 6 minutes on each side or until tender. Thinly slice steak across the grain; serve with grilled onion.
Grill Wok
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

Nutrition Facts

3 ounce-weight: 196 calories, 8 g fat (4 g saturated fat), 54 mg cholesterol, 210 mg sodium, 6g carbohydrate (5 g sugars, 1 g fiber), 23 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

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