Mix about a cup of the teriyaki sauce with a quarter cup of olive or vegetable oil. Blend in the minced ginger and garlic (and pineapple with juice). Place a quarter to half cup of the marinade on the bottom of a glass baking pan. Put in the flank steak in and pour rest of the marinade over it. Add a few spins of coarsely ground black pepper. Cover and marinate in the refrigerator for at least four hours, turning over occasionally.
Before grilling, take the steak out of the refrigerator and get it to room temperature. Barbeque over a medium-hot grill until desired doneness. We like our steak medium/medium rare, cut thinly at a diagonal. Serve with steamed broccoli, basmati or jasmine rice, and whole steamed onions, whose recipe follows.
About Marinated Teriyaki Flank Steak
We use thinner teriyaki sauces such as Kikkoman and then dilute the salt content with oil, which helps the steak marinate more thoroughly. While olive oil adds a certain taste to foods and normally wouldn’t be used in Asian-inspired dishes like this one, we really like the results with a lighter olive oil. However, you can use almost any vegetable oil.
Serves four.
0 servings
Ingredients
Directions
Mix about a cup of the teriyaki sauce with a quarter cup of olive or vegetable oil. Blend in the minced ginger and garlic (and pineapple with juice). Place a quarter to half cup of the marinade on the bottom of a glass baking pan. Put in the flank steak in and pour rest of the marinade over it. Add a few spins of coarsely ground black pepper. Cover and marinate in the refrigerator for at least four hours, turning over occasionally.
Before grilling, take the steak out of the refrigerator and get it to room temperature. Barbeque over a medium-hot grill until desired doneness. We like our steak medium/medium rare, cut thinly at a diagonal. Serve with steamed broccoli, basmati or jasmine rice, and whole steamed onions, whose recipe follows.