Flank steak is so good when properly marinated and grilled. And this time of year, when we are all thinking about eating healthy, is the perfect time to add flank steak to your diet. This cut of meat is low in fat, very tender, and scrumptious!
Before I met my hubby, I had never had flank steak. If my family had steak at home, it was usually sirloin steak or New York Strip steak. And that was very rare since the budget did not allow for us to have steak except on special occasions.
Hubby's grilled marinated flank steak quickly became my all-time favorite steak, although I must admit, I still love a NY Strip Steak and a good Porterhouse.
He is a pro at grilling, and flank steak is an excellent cut of meat for grilling. In fact, it is so easy to grill that I could probably do it myself. We always marinate our steak with Kikkoman's Teriyaki Sauce and garlic.
The teriyaki helps tenderize the steak, blends well with the garlic, and gives it a good, rich flavor. Marinate for at least an hour before grilling the steak.
What You Need
Well, you need either an indoor or outdoor grill. We love the Char-Broil Infrared Grill. If you need a new grill, it's a terrific choice because it cooks evenly across the grill with no flare-ups. You will also need some grill tools and a good knife.
Grilled Marinated Flank Steak
This meat is so unbelievably tender you will want to serve it in various ways. We enjoy it on a salad, cheesy quesadillas, or tacos.
Ingredients
- ½ cup Kikkoman Teriyaki Sauce or Tamari, for gluten free
- 2 cloves garlic minced or pressed
- 1 2-3 pound flank steak
- Pepper if desired
Instructions
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Pour half the Teriyaki sauce into a glass casserole dish large enough to fit the steak.
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Place the meat on top of the sauce.
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Pour the remaining sauce over the meat.
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Evenly spread the garlic over the meat.
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Sprinkle with pepper, if desired.
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Cover the dish with plastic wrap and put it in the refrigerator for at least one hour.
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Thirty minutes before you grill, take the dish out of the refrigerator.
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Grill the steak on a hot gas grill (about 400 degrees) for 5-6 minutes on each side, depending on your desired doneness. You can also use a George Foreman Classic Plate (Indoor) Grill to cook the steak, but since it cooks both sides at once, cut the time in half.
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Remove from the heat and let rest before slicing thinly on an angle to serve.
Our veggie-filled green salad with flank steak and blue cheese. If you don't like blue cheese, this salad and steak taste great topped with ranch dressing.
Grilled Marinated Flank Steak
Author: Recipe Idea Shop
Ingredients
- ½ cup Kikkoman Teriyaki Sauce or Tamari, for gluten free
- 2 cloves garlic minced or pressed
- 1 2-3 pound flank steak
- Pepper if desired
Instructions
- In a glass casserole dish big enough to fit the steak, pour in half the Teriyaki sauce.
- Place the meat on top of the sauce.
- Pour the remaining sauce over the meat.
- Evenly spread the garlic over the meat.
- Sprinkle with pepper, if desired.
- Cover the dish with plastic wrap and put it in the refrigerator for at least one hour.
- 30 minutes before you plan to grill, take the dish out of the refrigerator.
- Grill the steak on a hot gas grill (about 400 degrees) for 5-6 minutes on each side, depending on your desired doneness. You can also use a George Foreman Classic Plate (Indoor) Grill to cook the steak, but since it cooks both sides at once, cut the time in half.
- Remove from the heat and let rest before slice thinly on an angle to serve.
Nutrition (may vary depending on ingredients and amounts used)
Notes
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