Last night Teriyaki marinated flank steak was on the menu. This flank steak marinade is beyond easy and makes for a delicious grilled steak. Teriyaki is a Japanese cooking technique used when a meat is broiled or grilled with a glaze of soy sauce, mirin, and sugar. Don’t get mirin confused with rice wine vinegar either. They look the same on the shelf, but basically it is a kind of rice wine similar to sake, but with a lower alcohol content and higher sugar content.
Last night I thawed out a flank steak I had previously marinated in Kikkoman Teriyaki marinade and sauce and froze, which gives an amazing, subtle flavor to the meat. I actually don’t really get an intense teriyaki flavor like in my version of the famed Japanese sauce, but it’s good to use when pinched for time and used as a base flavoring. It’s simple to use – just marinate over night in a Ziploc bag, grill the next evening and serve with Easy Roasted Vegetables with Fresh Herbs. I like to boil the reserved teriyaki marinade down until thickened and drizzle on top of the roasted vegetables.
Another recipe that makes quick use of the Teriyaki sauce is my Pepper Beef Stir Fry, although this Teriyaki Marinated Flank Steak is my favorite.
Preheat your grill to high.
Teriyaki Marinated Flank Steak
- 2 lb flank steak
- 3/4 cup Kikkoman Teriyaki marinade
- 1 tbsp fresh ground ginger
- 1 tsp sesame oil
- pinch red pepper flakes
- Whisk together all the marinade ingredients in a bowl.
- Place flank steak and marinade in Ziploc bag and marinate over night in the refrigerator.
- Preheat oven or grill to 450°F.
- Remove the steak from the marinade and place it on the grill. Grill for 5 to 7 minutes on each side for medium-rare. Baste each side at least once with the marinade. Let rest 10 minutes. Slice the steak against the grain, into thin slices.