Oven Grilled Teriyaki Flank Steak Food

MARINATED TERIYAKI FLANK STEAK

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.

TERIYAKI FLANK STEAK

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.

BACKYARD FLANK STEAK TERIYAKI

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.

TERIYAKI FLANK STEAK

Steps:

• Combine Teriyaki and pineapple juice in large ziploc bag.
• Add steak to bag, seal bag.
• Refrigerate 2-4 hours (up to 24 hours).
• When ready to cook, remove steak from bag.
• Best Grilled but could be broiled.
• Slice diagonally against the grain in 1/2 inch strips.

GRILLED TOMAHAWK STEAK

Steps:

• To make steak rub, place brown sugar, Montreal steak seasoning, garlic powder, and onion powder in a small airtight container; shake or stir to combine. Set aside 2 teaspoons steak rub to use in compound butter.
• Place steak on a half sheet pan, and rub steak on top, bottom, and sides with remaining steak rub until well coated. Place steak, uncovered, in the refrigerator to dry-brine overnight.
• For compound butter, place butter, shallot, garlic, chives, and the reserved 2 teaspoons steak rub in a small bowl. Mash together with a fork until evenly combined. Spoon butter into a small airtight container, cover, and refrigerate until ready to use.
• Remove steak from the refrigerator 1 hour before cooking to take the chill off. It will cook on the sheet pan that you used for dry-brining.
• Preheat the oven to 300 degrees F (150 degrees C). The reverse sear method is used to cook this big steak, so you will need an instant-read thermometer. If you are using a digital meat thermometer, set the internal temperature to 110 degrees F (43 degrees C).
• Bake steak on the sheet pan in the preheated oven until an instant-read thermometer inserted into the center reads 110 degrees F (43 degrees C), about 45 minutes. Begin checking the temperature at 30 minutes.
• During the last 15 to 20 minutes of cooking time, preheat an outdoor grill for high heat and lightly oil the grate.
• When steak reaches an internal temperature of 110 degrees F (43 degrees C) measured with an instant-read thermometer, remove it from the oven.
• Grill steak directly on the grates of the preheated grill; sear on both sides, about 2 minutes per side. This is a fatty piece of meat, so be mindful of flame flare-ups. The internal temperature should now read 125 to 135 degrees F (51 to 57 degrees C) for medium rare.
• Remove steak from the grill, and smear compound butter over top. Let butter melt into the steak, heating up the fresh garlic, shallots, and chives. Let steak rest for 10 minutes.
• Slice steak and serve with accumulated juices and melted butter. Be sure to serve the bone-someone will want to gnaw on it!

GRILLED BEEF TERIYAKI

Steps:

• Score surface of steak, making shallow diagonal cuts. In a bowl, combine the broth, pineapple juice, soy sauce, lemon juice, honey and ginger. , Pour 1 cup marinade into a shallow bowl large; add steak and turn to coat. Cover; refrigerate for 8 hours or overnight, turning once or twice. Add onion to remaining marinade; cover and refrigerate for 4-6 hours, stirring several times., Drain and discard marinade. On a greased grill rack, grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, place onion slices on a grilling grid lightly coated with cooking oil; place on a grill rack. Grill, covered, over medium heat for 6 minutes on each side or until tender. Thinly slice steak across the grain; serve with grilled onion.