Flank steak is one of our favorite cuts for quick and flavorful dinners that can easily feed a crowd. This recipe uses a quick marinade in a teriyaki sauce, then a short grill over high heat. The result is a juicy treat of a steak that can be enjoyed with your favorite grilled or stir fried vegetables. This recipe loves a little bit of acidity, so we recommend serving with cilantro, lime, green onion, and pickled red onions to brighten up the beef flavor. To quick pickle red onions, simply thinly slice a red onion, and then soak it in a mixture of 1/2 cup of vinegar, 1 tbsp. of sugar, and 1 tsp. of kosher salt for an hour. Leave us your thoughts in the comment!
- 1 Leahy’s Angus Beef Flank Steak (~1.5-2 pounds)
- 1 cup Soy Vey Teriyaki Marinade (or your favorite teriyaki marinade)
- Cilantro (for serving)
- Lime Wedges (for serving)
- Green Onion (chopped)
- Red Onion (for serving)
- Sesame Seeds (pickled)
- Rice (see introduction for recipe)
- (for serving)
- (for serving)
Place the flank steak in a large, sealable plastic bag and pour in the teriyaki marinade. Work the marinade all over meat and set aside.
Note – you do not need to leave the marinade overnight. Here is why you don’t need to marinate meat for a long period of time.
Heat a grill to high heat, and set up for direct cooking. Remove the steak from the marinade, and cook for approximately 4-5 minutes per side, flipping once. Remove the steak once the meat reaches 130ºF, and wrap in foil.
Let the meat sit for 5 minutes in the foil. After 5 minutes, remove from the foil, being careful to save the juices that accumulated in the foil. Cut the meat into thin strips by slicing against the grain. Serve the meat with rice, cilantro, lime, green onion, pickled red onion, sesame seeds, and pour the juices from the foil on top of the sliced steak. Enjoy!