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Teriyaki Flank Steak

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  Soya sauce 75 Milliliter (1/3 Cup)
  Sake/Mirin 150 Milliliter (2/3 Cup)
  Rice vinegar 75 Milliliter (1/3 Cup)
  Sesame oil 15 Milliliter (1 Tablespoon)
  Garlic 2 Clove (10 gm), finely chopped
  Ground pepper To Taste
  Flank steak 1 1⁄2 Pound
  Cornstarch 15 Milliliter (1 Tablespoon, Diluted In Water)

Combine the Soya sauce, sake or mirin, rice vinegar, sesame oil, garlic and pepper in a bowl and mix well.
Place the steak on a plate and pour the marinade over it; let marinate for 4 to 6 hours in the refrigerator.
Drain the steak well and set aside the marinade.
Grill for 6 to 9 minutes on each side (avoid overcooking or the steak will become tough).
Heat the marinade in a saucepan over low heat and thicken with the cornstarch.
When serving, slice the steak against the grain and accompany with the sauce.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1528 Calories from Fat 494

% Daily Value*

Total Fat 51 g78.6%

Saturated Fat 17.2 g85.8%

Trans Fat 0 g

Cholesterol 180 mg60%

Sodium 5254 mg218.9%

Total Carbohydrates 31 g10.3%

Dietary Fiber 1.2 g4.8%

Sugars 1.4 g

Protein 144 g288.5%

Vitamin A 0.1% Vitamin C 5.6%

Calcium 4.5% Iron 45.1%

*Based on a 2000 Calorie diet

Teriyaki Flank Steak Recipe