Flank Steak Teriyaki


3/4 cup vegetable oil
1/4 cup soy sauce
1/4 cup honey
2 tablespoons red wine vinegar
2 tablespoons green onions, chopped
2 large garlic cloves, minced
2 teaspoons ginger root, peeled and finely minced
1 or 2 large flank steaks, about 1 1/2 lbs. each


Whisk all ingredients together.  Reserve 1/4 cup marinade and set aside.

Place flank steaks in large zipper-top plastic bag and pour marinade over steak. Allow steaks to marinate at least 4 hours or more in refrigerator, turning every half hour or so.

Remove steaks from marinade and wipe dry with paper towels. Grill steaks over hot coals, turning once until done, about 5 minutes on each side for medium-rare. Use reserved marinade to baste meat during last five minutes of cooking.

Remove steaks from grill and allow to sit for 5 minutes before carving. Carve into thin slices, cutting on the diagonal.

4 – 8  servings

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