Teriyaki Flank Steak recipe
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Ingredients
- ½ cup wine ½ cup soy sauce ¼ cup olive oil ¼ cup brown sugar ¼ cup grated fresh ginger root 2 cloves garlic, crushed 1 teaspoon ground black pepper 1 ½ pounds beef flank steak
Nutrition Info
- 354.7 caloriescarbohydrate: 14 gcholesterol: 37.9 mgfat: 20.5 gfiber: 0.5 gprotein: 22.8 gsaturatedFat: 4.7 gservingSize: -sodium: 1848.8 mgsugar: 9.7 gtransFat: : -unsaturatedFat: : -
Directions Teriyaki Flank Steak
Directions
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In a large resealable plastic bag, mix the wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper. Place steak in the bag, seal, and refrigerate 8 hours, or overnight.
Preheat an outdoor grill for medium-high heat.
Remove steaks from the bag, and discard marinade. Place steaks on the grill and cook 6 to 8 minutes per side, to your desired degree of doneness. The internal temperature should be at least 145 degrees F (63 degrees C) for rare. Allow the steaks to sit about 5 minutes before slicing against the grain, and serving.