Backyard Flank Steak Teriyaki

Recipe from Susan Gordinier

Adapted by Jeff Gordinier

Backyard Flank Steak Teriyaki
Francesco Tonelli for The New York Times
Total Time
20 minutes, plus several hours’ marinating
Rating
4(908)
Comments
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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. —Jeff Gordinier

Featured in: Last Call for Summer Cooking

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Ingredients

Yield:4 to 6 servings
  • 1cup vegetable oil
  • ⅓cup soy sauce
  • ⅓cup brown sugar
  • 1garlic clove
  • 1teaspoon minced fresh ginger
  • ½teaspoon pepper
  • 1flank steak, about 1½ pounds
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

557 calories; 47 grams fat; 6 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 7 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 8 grams sugars; 25 grams protein; 841 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

Ratings

4 out of 5
908 user ratings
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Comments

Sharon R.

This reminds me of the recipe for "Flank Steak - U.S. Navy Style" : "...very versatile when you do not know when the ship is getting into port."
Marinade for 1 or 2 flank steaks:
1/4 C soy
2 Tbsp vinegar
3 Tbsp. honey
1 tsp. grated fresh ginger
2 sliced garlic cloves
3/4 cup oil
2 chopped scallions
Marinate in frig, turning occasionally.

Roni Jordan

A 1-1/2 lb flank steak or London broil or whatever cut you choose would be swimming in this amount of marinade. If I were to use this I'd cut back to 1/3 of the liquid, up the ginger, and keep the garlic and pepper as is.

Tom

A cup of oil is insane. Maybe a quarter cup, tops. Also, there is no acid in this marinade. I use a little Balsamic or, better yet, the juice of an orange and the zest. And you gotta marinade overnight.

Claudia

This recipe was delicious prepared following the recipe. I wouldn’t change anything.

Nicole

Do you think I could make the marinade and then freeze the steak as it is marinating? I want to take this on a camping trip but will need to keep a few days ahead of time given travel time.

Janet E.

Flavor is superb. Like many commenters, I decreased the amount of oil to 1/3 c.

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Credits

Adapted from Susan Gordinier

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