TERIYAKI FLANK STEAK MARINADE RECIPES
TERIYAKI FLANK STEAK RECIPE | ALLRECIPES
This marinated, grilled teriyaki flank steak goes great with broccoli and rice.
Provided by KENT SULLIVAN
Categories World Cuisine Asian
Total Time 8 hours 35 minutes
Prep Time 15 minutes
Cook Time 16 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, mix the wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper. Place steak in the bag, seal, and refrigerate 8 hours, or overnight.
- Preheat an outdoor grill for medium-high heat.
- Remove steaks from the bag, and discard marinade. Place steaks on the grill and cook 6 to 8 minutes per side, to your desired degree of doneness. The internal temperature should be at least 145 degrees F (63 degrees C) for rare. Allow the steaks to sit about 5 minutes before slicing against the grain, and serving.
Nutrition Facts : Calories 354.7 calories, CarbohydrateContent 14 g, CholesterolContent 37.9 mg, FatContent 20.5 g, FiberContent 0.5 g, ProteinContent 22.8 g, SaturatedFatContent 4.7 g, SodiumContent 1848.8 mg, SugarContent 9.7 g
MARINATED TERIYAKI FLANK STEAK RECIPE: HOW TO MAKE IT
Warm days are the perfect time to get out the grill. And this tender grilled steak and marinade of teriyaki, ginger and orange from Sandi Poznanski of St. Howard Beach, New York makes a refreshing main course.
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 7 ingredients. Transfer 3/4 cup marinade to a large bowl; add garlic and sesame oil. Score surface of flank steak, making diamond shapes 1/4 in. deep. Place steak in bowl; turn to coat. Cover and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from steak. Lightly oil the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with 3 tablespoons of the reserved marinade. , Let stand for 5 minutes; slice across the grain. Heat remaining marinade; serve over beef. Sprinkle with green onion.
Nutrition Facts : Calories 220 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 54mg cholesterol, SodiumContent 352mg sodium, CarbohydrateContent 9g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 23g protein. Diabetic Exchanges 3 lean meat
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