Grilled Flank Steak with Teriyaki Marinade recipe



Ingredients

  • 1 (1½ pound) flank steak
  • ¼ cup soy sauce (choose a wheat-free tamari for gluten-free)
  • ¼ cup honey
  • 2 tablespoons dry sherry (or rice wine vinegar)
  • 1-inch knob of ginger
  • 2 cloves garlic



Directions

  • Combine the soy sauce, honey and sherry in a bowl.
  • Grate the ginger into the bowl (or mince it and stir in). 
  • Press the garlic into the bowl (or mince it and stir in).
  • Put the flank steak in a large zip-loc bag and pour the marinade in. Seal the bag and turn it in different directions so the marinade is evenly distributed.
  • Put the bag in a baking dish (in case of leaks) and refrigerate for 4 or more hours. (For full teriyaki flavor, refrigerate overnight.) Turn the steak over now and then so it marinates more evenly.
  • Take the steak out of the refrigerator about an hour before cooking.
  • For a gas grill, heat the burners on high for about 10 minutes. When ready to cook, turn them down to medium.
  • Grill the steak for 3 minutes. Turn and grill for 3 more minutes. (This timing is for medium-rare.)
  • Remove the steak from a grill, and cover with foil to “rest” for 5 minutes.
  • To serve, cut diagonally in thin slices against the grain.