NY Times recipe by Jeff Gordinier who states, “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.”
Backyard Flank Steak Teriyaki
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Backyard Flank Steak Teriyaki
July 17, 2017
Rob
- Total time: 4 Hours 30 Minutes
- Servings: 4 Servings
Ingredients
- 1 Cup Vegetable Oil
- 1/3 Cup Soy Sauce
- 1/3 Cup Brown Sugar
- 1 Garlic Clove
- 1 tsp Minced Fresh Ginger
- 1/2 tsp Pepper
- 1 Flank Steak, about 1 1/2 pounds
Directions
- 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)
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.