This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 8+ hrs

Teriyaki Steak

Read Reviews (42)

"Skirt steak comes from the short plate. It comes in a long, thin strip or 'skirt'. Sometimes it's hard to find, so if you don't see it out with the other meats, ask your butcher." — Boysmom

Ingredients Edit and Save

Watch video tips and tricks

Grilled Garlic Steak with Garlic

How to Make the Ultimate Steak Sandwich

Flank Steak Marinade

Red Curry Flank Steak

Sirloin Steak with Garlic Butter

Miso-Glazed Skirt Steak

Teriyaki Flank Steak

Marinated Flank Steak

Tuscan Flank Steak

Garlic: Fresh Vs. Powdered

Original recipe makes 4 servings Change Servings

2 pounds beef skirt steak
4 cloves garlic, minced

2 cups teriyaki sauce

Check All Add to Shopping List

Directions

Cut the skirt steak into individual strips for serving. Add the garlic to the teriyaki sauce. In a re-sealable plastic bag, combine the steak and the sauce. Seal tightly and refrigerate to marinate overnight.
Preheat oven to broil OR preheat a barbecue grill.
When oven OR grill is ready, remove meat from bag and discard remaining marinade. Place meat on a broiler pan for the oven OR directly on the grill for the barbecue. Cook for about 5 minutes per side, or to desired doneness.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 8 hrs 30 mins

Footnotes

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Jan 25, 2004

I loved the marinade-however, I would not use skirt steak for this recipe. Next time I make it, I will use T-bones or filets.

—GINAH1

See full review »

Most Helpful Critical Review

Jan 25, 2004

We didn't really care for this at all but ate it anyways (smothered in steak sauce) b/c I hate wasting steak! I should've known better...basically, the type of teriyaki sauce you buy determines the taste of the meat b/c the garlic didn't help much (and I added extra). I used "Famous Daves Teriyaki Sauce" = I had never tried that brand before but I don't normally buy teriyaki sauce so I didn't know what's a good brand to use. Therefore, I'm giving this 3 stars because it's easy and quick and it's not ALL the recipe's fault. If anyone knows a better teriyaki sauce, I MAY try this again.

—DREGINEK

See full review »

60 Ratings

See other versions of this recipe!

Aug 03, 2006

Thanks for posting this recipe, Deanna. It was easy to follow and the garlic really does lift supermarket brand teriyaki marinades. I followed the suggestion of others who were short on marinading time by nicking the meat before marinading - half an hour does the trick. To life the marinade further, I added a dash of sherry and a teaspoon of brown sugar. By the way, grill some mushrooms in the extra marinade - they are delicious this way.

—Mrs Possum 08

See full review »

Jan 25, 2004

Very easy and good grilled on my George Foreman grill. Only needed 1 cup of teriyaki sauce.

—S.E.

See full review »

Jul 20, 2007

This has become a favorite marinade in our house - for steaks, chops, ribs, and chicken. We use 1 cup teriyaki sauce, 1 cup soy sauce, 3 TBL red wine vinegar, a generous amount of granulated garlic and ground ginger (or crushed garlic and crushed ginger in jars). It's a 5 star recipe with these simple changes. Everyone asks for the recipe.

—JC Perez

See full review »

Jan 25, 2004

This was really easy to do. The steak was good, but I don't see that the garlic added that much to the store bought teriyaki sauce.

—Navy_Mommy

See full review »

Jan 25, 2004

Great recipe! I made this for my boyfriend on New Year's Eve and he loved it, too. My grocery did not have skirt steaks, so I bought strip steak and cut it in half to get the desired thinness. Easy enough to make again.

—Emily

See full review »

Mar 22, 2006

I made this for a few friends and they all loved it. it was easy to prepare and cook. i didn't marinate over night, i poked holes in the steak and marinated it for 30 minutes. it came out great.

—Marsha

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Teriyaki Flank Steak

BBQ Steak Teriyaki

Doreen's Teriyaki Steak Marinade

China Lake Barbequed Steak

Soy Garlic Steak

Barbequed Marinated Flank Steak

Grilled or Fried Skirt Steak

Marinated Flank Steak

Asian Barbequed Steak

Flank Steak a la Willyboy

ADVERTISE WITH US

Nutrition

Calories
325 kcal
16%

Carbohydrates
23.4 g
8%

Cholesterol
55 mg
18%

Fat
8.3 g
13%

Fiber
0.2 g
< 1%

Protein
36.3 g
73%

Sodium
5576 mg
223%

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

Nutritional Information

Teriyaki Steak

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 325
Calories from Fat: 74

% Daily Value *
Total Fat 8.3g 13 %
Saturated Fat 3.4g 17 %
Cholesterol 55mg 18 %
Sodium 5576mg 223 %
Potassium 671mg 19 %
Total Carbohydrates 23.4g 8 %
Dietary Fiber 0.2g < 1 %
Protein 36.3g 73 %
Sugars 20.3g
Vitamin A < 1 %
Vitamin C 2 %
Calcium 7 %
Iron 43 %
Thiamin 16 %
Niacin 100 %
Vitamin B6 47 %
Magnesium 40 %
Folate 11 %

* 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.