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
Teriyaki Marinade:
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
- Folate 4.0
- Calcium 1.0
