Teriyaki Flank Steak Recipes

TERIYAKI STEAK

Steps:

• Place steak in a shallow dish. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside., In a large skillet, heat 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside., In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce., Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture.

TERIYAKI MARINATED FLANK STEAK

Steps:

• Combine all ingredients and trim any fat from the flank steak.
• Score the flank steak and put into a gallon size freezer bag,add the marinade and put in refrigerator for at least 4 hours.
• (longer is better) Also, you may double or triple the marinade recipe and do several flank steaks and store in the freezer,just be sure to get as much air out of the bags before putting in the freezer.
• Cook the flank steak approx. 5-6 minutes on each side for medium rare.

FLANK STEAK WITH TERIYAKI MARINADE

Steps:

• Make ¼ inch slits in one side of the steak with a sharp paring knife; fill slits with garlic and put steak in a shallow dish large enough to hold it.
• Whisk together remaining ingredients until emulsified.
• Pour over steak, turning steak to coat well, let marinate, covered, turning occasionally, for 1 hour at room temperature and up to 10 hours, chilled.
• Let steak come to room temperature and discard garlic.
• Broil 4 inches from heat, turning once, 10-12 minutes for medium-rare meat and reserve pan juices.
• Alternatively, remove steak from marinade and grill over hot coals, brushing occasionally with marinade for the same amount of time as the broiler.
• Transfer to a platter and let stand 10 minutes.
• Slice thin across the grain and serve with reserved pan juices.

OVEN-GRILLED TERIYAKI FLANK STEAK

Steps:

• Wipe the meat dry and place it in a large, heavy duty zip-top plastic bag.
• Combine the remaining ingredients and pour them into the bag with the meat. Close and marinate in the refrigerator for at least 3 hours or overnight.
• Position the oven racks so that the top rack is 5 or 6 inches from the top of the oven. Place a ridged cast-iron grill pan on the top rack of the oven and preheat the oven to 500°F. Once preheated, set the oven to convection roast or convection broil at 500°F.
• Using long tongs, remove the meat from the marinade and place it on the preheated pan. Discard the marinade. Convection roast for 5 minutes; turn over and cook for 5 more minutes for rare, 7 more minutes for medium, and 10 more minutes for well-done.
• Place the meat on a carving board, cover, and let it rest for 5 to 10 minutes. Use a sharp knife to cut it diagonally into thin slices.