MARINATED TERIYAKI FLANK STEAK
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
Time 25m
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, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 352mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
TERIYAKI MARINATED FLANK STEAK
Marinated Flank Steak! This is a wonderful way to bar-b-que flank steak,it has become a real favorite of everyone I have given the recipe to...mmmmmm
Provided by Chef Niki
Categories Meat
Time 17m
Yield 1 steak, 4-6 serving(s)
Number Of Ingredients 6
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
Make and share this Flank Steak with Teriyaki Marinade recipe from Food.com.
Provided by evelynathens
Categories Steak
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
TERIYAKI FLANK STEAK
This marinated, grilled teriyaki flank steak goes great with broccoli and rice.
Provided by KENT SULLIVAN
Categories World Cuisine Recipes Asian
Time 8h35m
Yield 4
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, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 20.5 g, Fiber 0.5 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 1848.8 mg, Sugar 9.7 g
SOY-MARINATED FLANK STEAKS
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 main-course servings
Number Of Ingredients 8
Steps:
- Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (1steak may be slightly thicker). In a non-reactive bowl or large re-sealable plastic bag, combine the soy sauce, Worcestershire, vinegar, oil, garlic, sugar, and pepper, to taste. Add the steak, and turn to coat. Cover or reseal the bag and marinate at room temperature for 1 hour or refrigerate for up to 6 hours.
- Remove the steak from the marinade and pat dry with paper towels.
- Position the rack in the top position in the oven and preheat the broiler. Remove the steaks from the marinade and pat dry. Cook the steaks, for 5 to 8 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes.
- Cut the steak against the grain, on an angle, into very thin slices. Arrange the slices on a warmed platter or plates. Serve.
CORIANDER TERIYAKI FLANK STEAK
Categories Beef Broil Quick & Easy Dinner Soy Sauce Coriander Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Press coriander onto both sides of steak and put steak on a large plate. Stir together soy sauce, brown sugar, ginger, garlic, and oil and pour over steak, turning steak to coat. Marinate, turning occasionally, 10 minutes.
- Preheat broiler.
- Heat an oiled broiler pan about 3 inches from broiler until hot. Put steak on hot pan and broil 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let stand 5 minutes before slicing. Sprinkle with cilantro.
TERIYAKI STEAK
Skirt steak comes from the short plate. It comes in a long, thin strip or 'skirt'. Sometimes it's hard to find, so if you don't see it out with the other meats, ask your butcher.
Provided by Boysmom
Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes
Time 8h30m
Yield 4
Number Of Ingredients 3
Steps:
- Cut the skirt steak into individual strips for serving. Add the garlic to the teriyaki sauce. In a re-sealable plastic bag, combine the steak and the sauce. Seal tightly and refrigerate to marinate overnight.
- Preheat oven to broil OR preheat a barbecue grill.
- When oven OR grill is ready, remove meat from bag and discard remaining marinade. Place meat on a broiler pan for the oven OR directly on the grill for the barbecue. Cook for about 5 minutes per side, or to desired doneness.
Nutrition Facts : Calories 325.2 calories, Carbohydrate 23.4 g, Cholesterol 54.6 mg, Fat 8.3 g, Fiber 0.2 g, Protein 36.3 g, SaturatedFat 3.4 g, Sodium 5575.6 mg, Sugar 20.3 g
TERIYAKI FLANK STEAK
Teriyaki sauce, Chinese five-spice powder, ginger and sesame oil combine in this overnight marinade that gives plenty of Asian flair to grilled flank steak. -Nancy Fairless of Clifton, New Jersey
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Score the surface of the steak with shallow diagonal cuts, making diamond shapes. In a small bowl, combine the teriyaki sauce, oil, ginger, garlic, five-spice powder and pepper. , Pour 2/3 cup marinade into a shallow dish; add the steak and green onions and turn to coat. Cover; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Lightly oil the grill rack. Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), brushing occasionally with reserved marinade.
Nutrition Facts : Calories 207 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 388mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
BACKYARD FLANK STEAK TERIYAKI
This sweet-and-salty steak comes from the writer Jeff Gordinier's mother, who cooked it on a grill on their patio in California, under the grapefruit tree, after having soaked for hours in her teriyaki marinade. But marinated flank steak is such a foolproof crowd-pleaser that it can translate to any American topography. Serve in high summer as the sun goes down and the temperature drops.
Provided by Jeff Gordinier
Categories dinner, easy, meat, steaks and chops, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Whisk together the oil, soy sauce, brown sugar, garlic, ginger and pepper in a large bowl. With the tip of a knife, lightly score the surface of the steak in a crisscross pattern. Immerse the steak in the marinade and refrigerate for several hours, turning it over now and then.
- Prepare a grill. When it is hot, place the steak on the grill, shaking off excess marinade first. Cook roughly 4 minutes on each side for medium rare. Let the steak rest for a few minutes, then slice it thinly, on the diagonal.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 38 grams, Carbohydrate 9 grams, Fat 47 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 842 milligrams, Sugar 8 grams, TransFat 0 grams
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