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Teriyaki Flank Steak

Teriyaki-Flank-Steak

As the weather gets cooler and the days get shorter I am starting to pull out all of my delicious fall recipes. I love this time of year when everything starts to slow down a bit and we can actually sit at the dinner table as a family and eat a good home cooked meal. This Flank Steak recipe is a favorite in our home. I like to serve this with a Loaded Yam found in our Five Fab Fall Recipes.

And more good news…this makes a great freezer meal! Be sure to check out my freezer meal post here for helpful tips.

Teriyaki Flank Steak

2 lb flank steak

½ c pineapple juice

½ c soy sauce

½ c brown sugar

1 T sesame oil

½ t red pepper flakes

1 clove garlic, minced

1 t ginger root, minced

½ t. black pepper

3 green onions, chopped

In a small bowl combine all items for the marinade.  Marinate an hour or overnight.  Meat can be barbequed on the grill, or broiled in the oven.  If broiling, place meat (without marinade) in a baking dish/pan and put in oven.  Set marinade aside in small sauce pan.  Broil for 15 minutes, then flip and broil another 15 minutes. (Times may vary)  Meat should be pink in the middle.  Meat temperature is 163 degrees.  In a sauce pan heat the marinade sauce.  Bring to a boil to thicken.  Thicken with 1 T. of cornstarch and a little liquid.  Set aside. Serve over fresh steamed green beans.  Serving suggestion; Serve on a platter; layer green beans, sliced meat strips, and then top with sauce.  Sauce can also be served over potatoes if desired.

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Teriyaki-Flank-Steak

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