I’ve been making this teriyaki flank steak recipe for years, and it’s always a hit with my family. The dish originated in Japan, where it’s known as ‘teriyaki,’ which literally means ‘glazed meat.’ The sweet and savory sauce is made with soy sauce, sugar, and vinegar, and it’s applied to the steak during the last few minutes of cooking.
This technique is called ‘glazing,’ and it’s what sets this recipe apart from other steak recipes. The glaze caramelizes on the surface of the steak, creating a rich and sticky texture that’s just irresistible. When I serve this dish at family gatherings, everyone raves about it.
My kids love it because it’s so flavorful and fun to eat. And I love it because it’s easy to make and packed with nutrients. In fact, this recipe is a great way to get more protein and iron into your diet.
The soy sauce in the glaze is also high in antioxidants, which can help protect against cell damage and reduce inflammation. So not only does this recipe taste amazing, but it’s also good for you. I like to serve it with steamed vegetables or rice to round out the meal.
But the beauty of this recipe is that you can customize it however you like.
Teriyaki Flank Steak
4.6 from 1652 votes
This teriyaki flank steak is marinated in a savory-sweet homemade sauce, then grilled to perfection. The result is a tender, flavorful steak with a glossy glaze that pairs wonderfully with rice and steamed vegetables.
For best results, slice the flank steak against the grain to ensure tenderness. You can substitute tamari for soy sauce to make it gluten-free. The sauce can be made ahead and refrigerated for up to 3 days.
Watch Video Of How Teriyaki Flank Steak Works
This teriyaki flank steak recipe is always a good idea for any occasion because it is simple to make and tastes amazing. I love how the sweet and savory sauce pairs with the tender meat, and it works perfectly for family gatherings or weeknight dinners.
You can serve it with rice, noodles, or a fresh salad, and everyone will be impressed. For storage, keep any leftovers in the fridge for up to three days.
To reheat, slice the steak and warm it in a skillet with a splash of water or extra sauce to keep it from drying out. You can also use the leftovers in wraps or on top of a grain bowl for an easy lunch.
This recipe is versatile and always delivers great results, so I keep it in my regular rotation.
❓ Frequently Asked Questions About Teriyaki Flank Steak
1. Can I use a different cut of beef for this recipe?
Yes, you can use skirt steak or sirloin if you prefer. Just adjust the cooking time based on thickness. Flank steak works best because it absorbs the marinade well and slices nicely.
2. How long should I marinate the flank steak?
Marinate for at least 2 hours for good flavor. For best results, marinate overnight in the refrigerator. Do not marinate longer than 24 hours because the acid can make the meat mushy.
3. Can I cook this in the oven instead of on the grill?
Yes, you can broil the steak in the oven. Place it on a broiler pan and cook for 4 to 5 minutes per side for medium rare. Keep an eye on it so the sugar in the sauce does not burn.
4. How do I store leftover teriyaki flank steak?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, slice the steak and warm it in a skillet with a little water or extra sauce to keep it moist.
5. Is this recipe gluten free?
It can be if you use tamari or coconut aminos instead of soy sauce. Check that your mirin is also gluten free. The rest of the ingredients are naturally gluten free.
6. Can I make the teriyaki sauce ahead of time?
Yes, you can make the sauce up to a week ahead and store it in the refrigerator. Just whisk it well before using. This saves time on busy weeknights.
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