Teriyaki Marinated Flank Steak Recipe 🥩
Overview:
Indulge in the savory goodness of Teriyaki Marinated Flank Steak! This recipe offers a delectable fusion of flavors, combining the richness of red wine with the umami punch of soy sauce, complemented by hints of sweetness from brown sugar and aromatic garlic and thyme. Perfect for a quick and healthy meal, this dish takes less than 30 minutes to prepare and promises to be a hit with your family and friends!
Ingredients:
- 2/3 cup red wine 🍷
- 2/3 cup soy sauce 🥢
- 1/4 cup brown sugar 🍚
- 4 cloves garlic, minced 🧄
- 1 teaspoon dried thyme 🌿
- 1 flank steak (approximately 1 pound) 🥩
Instructions:
| Cook Time | Prep Time | Total Time |
|---|---|---|
| 12 minutes | 5 minutes | 17 minutes |
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Preparation:
- Begin by combining all the marinade ingredients in a bowl. Ensure to mix them thoroughly to create a flavorful blend.
- Trim any excess fat from the flank steak to enhance its tenderness and reduce the overall fat content of the dish.
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Marinating the Steak:
- Score the surface of the flank steak with a sharp knife. This helps the marinade penetrate deeper into the meat, infusing it with flavor.
- Place the scored flank steak in a gallon-size freezer bag, ensuring it lays flat for even marination.
- Pour the prepared marinade into the bag, covering the steak entirely. Seal the bag tightly, removing as much air as possible to ensure maximum flavor absorption.
- Refrigerate the marinated steak for at least 4 hours, allowing ample time for the flavors to meld together. For optimal results, marinate the steak overnight or longer.
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Grilling the Steak:
- When ready to cook, preheat your grill to medium-high heat. If using a gas grill, aim for a temperature of around 400°F (200°C).
- Remove the marinated flank steak from the refrigerator and let it sit at room temperature for 10-15 minutes to ensure more even cooking.
- Place the steak on the preheated grill and cook for approximately 5-6 minutes on each side for a medium-rare doneness. Adjust the cooking time according to your desired level of doneness and the thickness of the steak.
- Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for an internal temperature of 130-135°F (55-57°C).
- Once cooked to your liking, remove the steak from the grill and let it rest for a few minutes before slicing. This allows the juices to redistribute, ensuring a tender and juicy steak with every bite.
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Serving Suggestions:
- Slice the grilled flank steak against the grain into thin strips to maximize tenderness.
- Serve the succulent teriyaki-marinated steak alongside your favorite side dishes, such as steamed rice, stir-fried vegetables, or a crisp green salad.
- Garnish with fresh herbs or a sprinkle of sesame seeds for an extra pop of flavor and visual appeal.
- Enjoy the irresistible combination of savory, sweet, and tangy flavors in every bite of this mouthwatering dish!
Nutritional Information:
- Calories: 149 per serving
- Fat: 3.5g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 2688.6mg
- Carbohydrates: 18.2g
- Fiber: 0.5g
- Sugar: 14.4g
- Protein: 5.3g
Recipe Notes:
- For a healthier option, you can use low-sodium soy sauce and reduce the amount of brown sugar in the marinade.
- To make meal prep easier, double or triple the marinade recipe and marinate several flank steaks at once. Store the marinated steaks in freezer bags, removing as much air as possible before freezing. Thaw in the refrigerator before grilling.
- Experiment with additional seasonings or ingredients in the marinade, such as ginger, sesame oil, or chili flakes, to customize the flavor to your preference.
- Leftover grilled steak can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy it cold in sandwiches or salads, or reheat gently in a skillet for a quick and satisfying meal.
