Ingredients
Scale
Grilled Flank Steak
- 1 1/2 pounds beef flank steak (we recommend pastured, grass-fed beef)
- 1 recipe of teriyaki marinade
Teriyaki Marinade
- 1/3 cup soy sauce
- 1/3 cup rice wine vinegar (sherry, or white wine)
- 1–2 tablespoons honey (optional)
- 2 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- 1/2 teaspoon sesame oil
- 1/4 teaspoon dry mustard
Instructions
- Mix together one batch of teriyaki marinade.
- Prick the surface of the flank steak on both sides with a fork (see notes).
- Refrigerate and marinate beef in pyrex dish or zippered bag for at least 4 hours or overnight.
- Take steak out of refrigerator and brink to room temperature (20-30 minutes). Heat grill to medium-high heat.
- Cook steak for 6-8 minutes on each side.
- Lean meats like flank steak are best when cooked rare. The internal temperature should be at least 145 degrees F for rare. Let the steak sit for about 5 minutes before cutting. Slice steak diagonally and against the grain for tender pieces.
Notes
We recommend organic ingredients when possible.
When choosing any meat or animal products, we recommend choosing a humanely-raised option.
Pricking the surface of the flank steak may help the marinade seep into the meat better. That said, DO NOT pierce into the center of the steak since that might transfer surface pathogens deeper into the meat and require it be cooked to a higher temperature (well-done vs. rare or medium rare).
This marinade is pretty flexible. Although I love the recipe as stated, if you don’t have one of the spices or seasonings, don’t fret. It should still turn out great!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
