Teriyaki Flank Steak Marinade
Tue, Dec 29, 2009
Around the World, Asia, Japan, Main Dishes, North America, Quick n' Easy, Sauces, Marinades & Dips, Search by Course, Steak & Beef, United States
(+18 rating, 10 votes)
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We use this marinade on flank steaks and flat iron steaks. It also makes a restaurant-quality teriyaki chicken. The key to the marinade is letting the meat marinate for at least several hours. You can do it up to 1-2 days in advance and if the meat marinates for this long the resulting steak will melt in your mouth just like candy.
Teriyaki Flank Steak Marinade
Author: Itsy Bitsy Foodies
Recipe type: Marinade
Prep time:
Cook time:
Total time:
Serves: 4+
The key to this teriyaki marinade is letting the meat marinate. If you let it marinate for 1-2 days the steak will melt in your mouth just like candy.
Ingredients
- ¼ cup soy sauce
- 3 Tbsp honey
- 2 Tbsp balsamic vinegar
- 1½ tsp garlic powder
- 2 tsp ginger, minced (You can substitute 1½ tsp ground ginger but I prefer fresh ginger.)
- ¼ cup oil (I use only 1-2 Tbsp which seems to be plenty.)
- Chopped green onion (optional)
Instructions
- Marinate the meat for 4 or more hours.
- Broil the steaks for 5 minutes on each side or BBQ them until the meat is done.
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Tags: chicken, flank steak, ginger, honey, soy sauce, steak teriyaki, teriyaki marinade, teriyaki steak
We made this last night for dinner and it tasted awesome! I love that on any given day you would have everything you need to make this easy and delicious marinade.