Teriyaki Flank Steak

Author: Canadian Living

Geoff Jackson of Jackson's Meats in Vancouver likes the salty-sweet combination of soy and brown sugar for his favourite cut – flank steak. “The marinade should taste good as soon as you mix it,” he says.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: June 2006; Get Grilling: Summer 2007

Ingredients

  • 1 1/2 lb flank marinating steak 3/4 inch (2 cm) thick
Teriyaki Marinade:
  • 1/4 cup tamari soy sauce
  • 1/4 cup soy sauce
  • 2 tablespoons packed brown sugar
  • 4 teaspoons minced gingerroot
  • 4 teaspoons dry sherry
  • 1 tablespoon sesame oil
  • 2 teaspoons minced coriander root
  • 2 teaspoons minced coriander stems
  • 1 teaspoon minced hot pepper
  • 2 cloves garlic minced
  • 1/4 teaspoon pepper

Method

Teriyaki Marinade: In large glass dish, whisk tamari, sugar, ginger, sherry, oil, coriander root, hot pepper, garlic and pepper. Add steak, turning to coat. Cover and marinate in refrigerator, turning occasionally, for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Place steak on greased grill over medium-high heat; brush with marinade and discard remainder. Close lid and grill, turning once, until medium-rare, 12 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing thinly across the grain on the diagonal.

Nutritional facts Per each of 6 servings: about

  • Sodium 400 mg
  • Protein 26 g
  • Calories 215.0
  • Total fat 10 g
  • Cholesterol 46 mg
  • Saturated fat 4 g
  • Total carbohydrate 3 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Teriyaki Flank Steak

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