Teriyaki flank steak is something that we always had with us on long road trips. It’s surprisingly delicious when eaten cold and travels very well. Even though it is no longer considered a cheap cut, one flank steak can feed quite a few people compared to other “designer cuts”.
Ingredients:
- 3 pound flank steak - double tenderized (You can ask your butcher to run it through the tenderizer a second time and it makes a huge difference!
- 1/2 Cup packed brown sugar
- 1/2 Cup ketchup
- 3/4 Cup soy sauce
- 1 Tablespoon grated fresh ginger
- 1 Tablespoon grated garlic (You can substitute garlic powder if that’s all you have!)
- Pepper to taste
- Combine all of the ingredients for the marinade in a bowl to make sure all of the ingredients are mixed properly. Then pour into a rectangular baking dish that will fit the entire flank steak
- Add the flank steak to the baking dish and flip it once or twice to make sure the marinade is covering the entire steak and set aside for no more than 30 minutes.
- After 30 minutes, pull the steak out of the marinade and make sure to wipe off any bits of ginger. Place onto rack with a foil-lined baking sheet underneath.
- Set your oven to broil and place the meat on the highest rack in your over. Cook for 15 minutes on one side (until it begins to get a little char) and then flip the steak and cook for another 10 minutes.
- After the steak is done, let it rest for at least 10 minutes before slicing.
- Before slicing, I like to cut the steak down the middle to make slicing more manageable. From there, slice against the grain at an angle and enjoy!
