Teriyaki Flank Steak

Flank steak is a lean, flavorful cut that takes to marinades like few others. This teriyaki version soaks thin diagonal slices in a mix of soy sauce, dry sherry, lemon juice, sugar, grated fresh ginger, and garlic for several hours or overnight. That extended soak tenderizes the meat and drives the sweet-salty-ginger flavor deep into every slice.

The smart move here is freezing the steak for 20 minutes before slicing. A slightly firm steak cuts into clean, even ¼-inch diagonal strips instead of ragged, uneven pieces. Slicing against the grain is a must with flank steak; it shortens the muscle fibers and keeps each bite tender rather than chewy.

On the grill, these thin strips cook fast. Three to four minutes total, turning once and basting with the reserved marinade. High heat and quick cooking give you caramelized, slightly charred edges while keeping the centers juicy. Don’t walk away from the grill; thin slices go from done to overdone in seconds.

Pro Tips

• Marinate overnight for the deepest flavor; a few hours works but the difference is noticeable
• Pat slices lightly dry before grilling for better sear; excess marinade causes flare-ups
• Use a grill basket or lay strips perpendicular to the grates so they don’t fall through
• Let the cooked strips rest for a couple of minutes before plating

Variations

• Serve over steamed rice with the warmed marinade drizzled on top for a teriyaki rice bowl
• Thread the marinated strips onto skewers for easier grilling and a great party appetizer
• Add a tablespoon of sesame oil and toasted sesame seeds for a nuttier flavor