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Grilled Teriyaki Flank Steak

kept byslavigne

Prep: 10 mins
Cook: 14 mins
Marinate: 2 hrs
Total: 2 hrs 24 mins
Servings: 4 servings



1 1/2 pounds flank steak
For the Marinade:
1/4 cup pineapple (canned crushed)
3 tablespoons pineapple juice (reserved from crushed pineapple)
3 teaspoons soy sauce
2 teaspoons shallot (minced)
2 teaspoons olive oil
2 teaspoons cider vinegar
1 teaspoon honey
1 to 2 garlic (minced)
1 teaspoons ginger (fresh, minced)
1/4 teaspoons black pepper
1/4 teaspoons salt


Steps to Make It


  1. Remove 3 tablespoons of crushed pineapple from can and place into a bowl. Carefully dip out 3 tablespoons of pineapple juice from the can. If this proves difficult to do, place the remaining crushed pineapple in a strainer over a bowl. Press down with a spatula to release as much liquid as you can. This should give you the necessary amount for the recipe. Add remaining the marinade ingredients (soy sauce, minced shallots, olive oil, cider vinegar, honey, minced garlic, minced ginger, black pepper, salt) to the bowl and combine.

  2. Place the flank steak into a glass baking dish or plastic container and coat it on both sides with the marinade mixture. Cover dish tightly with plastic wrap and place into refrigerator for 2 to 12 hours. Turn the steak a few times during the marinating process and replace the plastic wrap over the dish each time.

  3. Preheat the grill to medium-high heat.

  4. Remove the steak from the glass dish. Place the steak on the heated grill. Cook about 5 to 7 minutes per side, depending on the thickness of the cut, until done. Remove the steaks from grill once they've reached the desired doneness and let them rest for 5 to 7 minutes.

  5. Slice the flank steaks into strips across the grain.


Teriyaki flank steak can be served over rice as a main course. It's also delicious as part of the main course salad. You can use it in wraps for a great lunch.



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