Teriyaki Flank Steak Recipe

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Most Helpful Positive Review

Feb 20, 2009

All I can say is WOW! I was a little nervous about making this as I have never cooked flank steak before, so I made sure to marinate it for as long as I could to ensure it would be juicy and tender (48 hours, to be exact!). Instead of grilling, I broiled it in the oven for 4 minutes on each side, then seared it on a frying pan to get a nice crust (for about a minute in total). I also put the marinade into a saucepan and boiled it, then poured a bit over the steak while it was broiling, and then poured some more over it when it was ready. It turned out absolutely amazing - my husband just loved it and I have deemed it good enough to serve this Sunday at our family dinner!

—Monica

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Most Helpful Critical Review

Jul 02, 2007

WARNING This recipe isn't gluten free unless you used gluten free soy sauce!

—LBUFFO

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98 Ratings

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Mar 24, 2009

I've been naking this recipe for over 20 years and it is THE best BBQ recipe around. It feeds a huge crowd for very little money. Here's a tip I discovered about 7 years ago....when flank steak is on sale, buy several and freeze in the marinade. All you have to do is pull one out an the 24 or so hours it takes to defrost in the fridge makes it tender and moist at grilling time. The rarer it is, the better it is. And cold the next day is heaven!

—Daria

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May 23, 2008

Definitely a crowd pleaser. Leave it at least for 10 hours in the bag in the fridge. I just poked at the steak repeatedly with the tip of my knife along the grain all over the steak so it wouldn't affect presentation. Like anything its good to practice this recipe before trying it out with the crowd you aim to please but it went well on the first time around marinated for about 10 hours.

—Wok the Line

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May 07, 2006

This is unbelievable...I let this marinade about 2-3 days. My kids ate it up like candy and asked for it at least once a week. I had a good flank steak marinade I'd been using, but this tops it! Thanks.

—IM COOKIN

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Aug 27, 2008

Really good! The first time I made this, I didn't use the sugar, I didn't use the wine replacing it with Rice Wine Vinegar and I let mine marinate for 2 1/2 days. It was great! The second time I made this I followed the recipe to a "T" and let it marinate just overnight. It was fantastic as well! Really great recipe!Very versatile! Thanks!

—gibsey23

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Mar 24, 2009

I have been using this recipe for years and it is fantastic. For the prople asking what kind of wine to use, I use any red I have in the house. If you don't have wine the recipe is also good with pineapple juice.

—Kris

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Sep 13, 2004

Great recipe! Poke some holes in your steaks, let it marinate overnight, huge hit with a group.

—BRICKFERD

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Nutrition

Calories
355 kcal
18%

Carbohydrates
14 g
5%

Cholesterol
38 mg
13%

Fat
20.5 g
32%

Fiber
0.5 g
2%

Protein
22.8 g
46%

Sodium
1849 mg
74%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Teriyaki Flank Steak

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 355
Calories from Fat: 184

% Daily Value *
Total Fat 20.5g 32 %
Saturated Fat 4.7g 24 %
Cholesterol 38mg 13 %
Sodium 1849mg 74 %
Potassium 390mg 11 %
Total Carbohydrates 14g 5 %
Dietary Fiber 0.5g 2 %
Protein 22.8g 46 %
Sugars 9.7g
Vitamin A < 1 %
Vitamin C 1 %
Calcium 4 %
Iron 24 %
Thiamin 9 %
Niacin 70 %
Vitamin B6 32 %
Magnesium 14 %
Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.