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Teriyaki Flank Steak
Recipes
Teriyaki Flank Steak
6 servings
about 1 hour total (Active 10 minutes)
Ingredients
  • 2-inch piece fresh ginger
  • 8 cloves garlic
  • 1 cup reduced-sodium soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons sherry
  • 2 lb flank steak
  • Large zip-top bag
  • Aluminum foil
Steps
  1. Peel ginger; chop ginger and garlic finely. Whisk ginger, garlic, soy sauce, brown sugar, and sherry until well blended. Place marinade and steak in zip-top bag (wash hands). Seal and let stand 20 minutes (or chill overnight) to marinate.
  2. Preheat oven to 375°F; line baking sheet with foil. Place steak on baking sheet (discard marinade); bake 25–30 minutes until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time. Serve.
Note: The temperatures for medium rare and medium stated above are traditional temperatures for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before slicing.


Other Preparation Methods
    • Grill: Preheat grill (or grill pan) on medium. Combine 1 cup mojo marinade, 2 tablespoons soy sauce, and 2 teaspoons dried oregano in zip-top bag; add 2 lb flank steak, seal, and let stand 30 minutes to marinate. Grill steak 6–7 minutes on each side until 125°F (for medium rare), 130°F (for medium), or up to 170°F (for well done). Let stand 5–10 minutes before slicing.

Amount per ⅙ recipe serving: Calories 230, Total Fat 10g, Sat Fat 4.5g, Trans Fat 0g, Chol 90mg, Sodium 200mg, Total Carb 1g, Fiber 0g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 31g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 8%