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Teriyaki Flank Steak

Total Time

Prep: 5 min. + marinating Grill: 10 min.


6 servings

Teriyaki sauce, Chinese five-spice powder, ginger and sesame oil combine in this overnight marinade that gives plenty of Asian flair to grilled flank steak. —Nancy Fairless of Clifton, New Jersey


  • 1-1/2 pounds beef flank steak
  • 3/4 cup reduced-sodium teriyaki sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons minced fresh gingerroot
  • 5 garlic cloves, minced
  • 1/2 teaspoon Chinese five-spice powder
  • 1/4 teaspoon pepper
  • 2 green onions, thinly sliced


  1. Score the surface of the steak with shallow diagonal cuts, making diamond shapes. In a small bowl, combine the teriyaki sauce, oil, ginger, garlic, five-spice powder and pepper.
  2. Pour 2/3 cup marinade into a shallow dish; add the steak and green onions and turn to coat. Cover; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.
  3. Drain and discard marinade. Lightly oil the grill rack. Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), brushing occasionally with reserved marinade.

Nutrition Facts

3 ounce-weight: 207 calories, 10g fat (4g saturated fat), 54mg cholesterol, 388mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

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