Teriyaki Flank Steak

Name: Teriyaki Flank Steak
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Asian, Japanese
Ingredients: 1 teaspoons Chinese five-spice powder; 680 grams beef flank steak; 2 Tbsps minced fresh gingerroot; 5 garlic cloves, minced; 2 green onions, thinly sliced; 0 teaspoons pepper; 2 Tbsps sesame oil; 216 milliliters reduced-sodium teriyaki sauce

Teriyaki Flank Steak might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 237 calories, 27g of protein, and 10g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Taste of Home requires five-spice powder, sesame oil, teriyaki sauce, and garlic cloves. This recipe is typical of Japanese cuisine. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes about 15 minutes. Users who liked this recipe also liked Teriyaki Flank Steak, Flank Steak with Teriyaki Marinade, and Grilled Beef Teriyaki Flank Steak.

Instructions

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.

Ingredients you will need

Teriyaki Sauce

Garlic

Ginger

Pepper

Steak

Cooking Oil

Equipment you will use

Bowl

Pour 2/3 cup marinade into a large resealable plastic bag; add the steak and green onions. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.

Ingredients you will need

Green Onions

Marinade

Steak

Equipment you will use

Ziploc Bags

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat 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 meat thermometer should read 145°; medium, 160°; well-done, 170°), brushing occasionally with reserved marinade.

Ingredients you will need

Cooking Oil

Marinade

Steak

Meat

Equipment you will use

Kitchen Thermometer

Paper Towels

Grill

Tongs

Equipment

Ingredients

Servings:

1teaspoons

Chinese five-spice powder 680grams

beef flank steak 2Tbsps

minced fresh gingerroot 5

garlic cloves, minced 2

green onions, thinly sliced 0teaspoons

pepper 2Tbsps

sesame oil 216milliliters

reduced-sodium teriyaki sauce

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Flank Steak on the menu? Try pairing with Pinot Noir, Merlot, and Cabernet Sauvignon. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is Marimar Estate Don Miguel Vineyard Cristina Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 48 dollars.

Marimar Estate Don Miguel Vineyard Cristina Pinot Noir

This is a wine for aging, yet lovely to drink right now. The complex nose displays aromas of blackberries, plum preserves and sandalwood. The palate, broad and seamless, shows perfect balance between the attractive fruit and the elegant oak. The lively acidity carries the wine to the end and ensures the long aging potential of this magnificent wine.