Monday, August 27, 2012

Teriyaki Flank Steak

Tried a super easy recipe last night...

While paging through a magazine yesterday, this recipe caught my eye.  I needed something for dinner, so rather than put it off, I just went to the kitchen and went for it!  The recipe was for skewers, and called for you to slice the meat into 1/4" strips, and then thread them on to skewers, but I'm lazy, so I just threw the whole thing in a bag and sliced it up afterward.  You do what you need to do.

Teriyaki Flank Steak
1 flank steak (about 1 lb.)
1/2 c. Teriyaki sauce
2-3 cloves garlic, minced
1-1/2 tsp. freshly ground black pepper
1-2 scallions, thinly sliced
a good squeeze of a fresh lemon (about 1-2 tbsp.)

Add the above items to a freezer bag or dish to marinate meat, at least 30 minutes, or overnight (or toss in the freezer for another night - even better, make one for tonight, and one for another time!).  Heat your grill, and grill until done to your liking.  Let rest for a few minutes, then slice thinly, against the grain.  If you do the skewers, stick the raw meat in the freezer for a little bit to help you slice, and slice the strips before you marinate them.  Then thread the marinated strips onto skewers and grill.  Serve over rice, rice noodles, quinoa, or lettuce.  Top with a few more sliced scallions, and some toasted sesame seeds (toast them in a skillet, it takes just a minute or so). 

1 comment:

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