Teriyaki Marinated Flank Steak: A Flavorful Grilling Sensation

I can still recall the first time I tasted teriyaki flank steak at a family barbecue. The aroma alone, a sweet and savory symphony of soy sauce, garlic, and caramelized sugar, wafted through the air, immediately making my mouth water. The steak, perfectly grilled with those beautiful char marks, was incredibly tender and bursting with flavor. It was an instant favorite, and I’ve been chasing that perfect teriyaki marinade ever since, tweaking and perfecting my own version to share with you today.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 4 hours 15 minutes (including marinating time)
• Servings: 4-6
• Yield: 1 flank steak
• Dietary Type: Can be Gluten-Free (see variations)

Ingredients

• 2/3 cup red wine
• 2/3 cup soy sauce
• 1/4 cup brown sugar
• 4 cloves garlic (or more, minced)
• 1 teaspoon thyme
• 1 tablespoon sesame oil
• 1 flank steak (approximately 1.5-2 pounds)

Equipment Needed

• Gallon-sized freezer bag
• Grill or grill pan
• Sharp knife

Instructions

1. Begin by preparing the marinade. In a medium bowl, combine the red wine, soy sauce, brown sugar, minced garlic, thyme, and sesame oil. Whisk all ingredients together until the brown sugar is completely dissolved.
2. Next, prepare the flank steak. Trim any excess fat from the surface of the steak. This helps the marinade penetrate more effectively and reduces flare-ups on the grill.
3. Use a sharp knife to score the flank steak on both sides in a crosshatch pattern. This step is crucial as it significantly increases the surface area for the marinade to work its magic, resulting in a more flavorful and tender steak. Make sure to cut shallow slits, about 1/8 to 1/4 inch deep, without cutting all the way through the steak.
4. Place the scored flank steak into a gallon-sized freezer bag. Pour the teriyaki marinade over the steak, ensuring it is evenly coated.
5. Seal the freezer bag, removing as much air as possible. This helps the marinade come into full contact with the steak. Massage the marinade into the steak through the bag to ensure every crevice is infused with flavor.
6. Refrigerate the marinated flank steak for at least 4 hours. For an even more intense flavor, marinate it overnight or even for a full 24 hours. The longer it marinates, the more tender and flavorful the steak will become.
7. Preheat your grill to medium-high heat. If using a gas grill, aim for a temperature of around 400-450°F (200-230°C). For a charcoal grill, make sure the coals are glowing red with a light coating of ash.
8. Remove the flank steak from the marinade and discard the used marinade.
9. Place the marinated flank steak directly onto the preheated grill.
10. Cook the flank steak for approximately 5-6 minutes per side for medium-rare. For medium, cook for 6-7 minutes per side, and for medium-well, cook for 7-8 minutes per side. The exact cooking time will depend on the thickness of the steak and the heat of your grill.
11. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C); for medium, aim for 140-145°F (60-63°C); and for medium-well, aim for 150-155°F (66-68°C).
12. Remove the flank steak from the grill and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.
13. Slice the flank steak thinly against the grain. This is crucial for maximizing tenderness, as flank steak can be a bit tough if sliced incorrectly. Look for the direction of the muscle fibers and cut perpendicular to them.

Expert Tips & Tricks

• Marinating for longer: Don’t be afraid to marinate for up to 24 hours for maximum flavor penetration.
• Freezing marinated steak: To prep ahead, you can double or triple the marinade recipe, marinate several flank steaks, and store them in the freezer. Just be sure to get as much air out of the bags as possible before freezing. This makes for a quick and easy meal on busy weeknights. The freezing process actually helps the marinade penetrate the meat even further.
• Achieving grill marks: For beautiful grill marks, make sure your grill grates are clean and well-oiled. Don’t move the steak around too much while it’s cooking – let it sear undisturbed for a few minutes before flipping.
• Don’t overcook it! Flank steak is best served medium-rare to medium. Overcooking will make it tough and dry.
• Broiling as an alternative: If you don’t have a grill, you can broil the flank steak in your oven. Preheat your broiler to high, place the steak on a broiler pan, and broil for about 4-5 minutes per side, keeping a close eye on it to prevent burning.

Serving & Storage Suggestions

Serve the teriyaki marinated flank steak immediately after slicing. It pairs perfectly with steamed rice, grilled vegetables (like asparagus, bell peppers, or zucchini), or a fresh salad. Garnish with sesame seeds and chopped green onions for added flavor and visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the sliced steak in a skillet over medium-low heat or in the microwave, being careful not to overcook it. You can also enjoy it cold in salads or sandwiches.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	149 kcal	N/A
Calories from Fat	31 g	21%
Total Fat	3.5 g	5%
Saturated Fat	0.5 g	2%
Cholesterol	0 mg	0%
Sodium	2688.6 mg	112%
Total Carbohydrate	18.2 g	6%
Dietary Fiber	0.5 g	1%
Sugars	14.4 g	57%
Protein	5.3 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the soy sauce with tamari, a gluten-free soy sauce alternative.
• Spicy: Add a pinch of red pepper flakes or a tablespoon of gochujang (Korean chili paste) to the marinade for a touch of heat.
• Sweetness: Adjust the amount of brown sugar to your preference. You can also use honey or maple syrup as a substitute.
• Herbs: Experiment with different herbs, such as rosemary or oregano, in place of thyme.
• Citrus: Add a splash of orange or lemon juice to the marinade for a brighter flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of steak?
A: While flank steak is ideal for this recipe due to its ability to absorb marinade and its relatively quick cooking time, you could potentially use skirt steak or flat iron steak as alternatives. Adjust cooking times accordingly.

Q: How do I know when the flank steak is done?
A: The best way to check for doneness is to use a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).

Q: Can I marinate the flank steak for longer than 24 hours?
A: While you can marinate it for longer, it’s generally not recommended, as the acid in the marinade can start to break down the meat fibers too much, resulting in a mushy texture.

Q: What if I don’t have red wine?
A: You can substitute the red wine with beef broth or apple cider vinegar.

Q: Can I bake the flank steak instead of grilling?
A: Yes, you can bake it. Preheat your oven to 375°F (190°C) and bake for approximately 20-25 minutes, or until the internal temperature reaches your desired doneness.

Final Thoughts

This teriyaki marinated flank steak is a surefire way to impress your family and friends with a flavorful and satisfying meal. The combination of the sweet and savory marinade with the perfectly grilled steak is simply irresistible. Don’t be intimidated to experiment with the variations and substitutions to create your own unique version. I encourage you to try this recipe and share your feedback – I’m confident it will become a new family favorite. Consider pairing it with a crisp Sauvignon Blanc or a refreshing Asian-inspired slaw for a complete and unforgettable dining experience. Happy grilling!