Backyard Flank Steak Teriyaki Recipe (2024)

This reminds me of the recipe for "Flank Steak - U.S. Navy Style" : "...very versatile when you do not know when the ship is getting into port."
Marinade for 1 or 2 flank steaks:
1/4 C soy
2 Tbsp vinegar
3 Tbsp. honey
1 tsp. grated fresh ginger
2 sliced garlic cloves
3/4 cup oil
2 chopped scallions
Marinate in frig, turning occasionally.

A 1-1/2 lb flank steak or London broil or whatever cut you choose would be swimming in this amount of marinade. If I were to use this I'd cut back to 1/3 of the liquid, up the ginger, and keep the garlic and pepper as is.

A cup of oil is insane. Maybe a quarter cup, tops. Also, there is no acid in this marinade. I use a little Balsamic or, better yet, the juice of an orange and the zest. And you gotta marinade overnight.

Proportions fine — except : 2 parts soy to 1 part red wine. The wine causes the marinade to "seize" the steak, a stunt effect. And : oil is unnecessary. Instead, consider adding a touch of (Caribbean) aromatics : rosemary, thyme, nutmeg, cinnamon, allspice. Using a fork to pierce the flank steak all over works better and rapidly than the knife pattern.

My Mom also did something very similar but she used pineapple juice instead of the brown sugar and did it with skirt steak. Then my Dad would grill it. 1950's in CA. We were originally from NY so they were living their CA dream.

In Texas, London Broil is also a cut of beef, it is usually what we used to call top sirloin.

Works just a s well with flatiron or skirt steak!

Can't believe I'm the first to comment. It's delicious and its my go to recipe when flank steak is on sale.

London Broil is a cooking method, not a cut of beef. Flank steak is often used to prepare a London Broil.

We have made this several times and l recommend the following tweaks to the marinade, for 1 and 1/2 to 2 lbs of meat:1/3 cup vegetable oil1/3 cup soy sauce1/3 cup honey4 cloves garlic, chopped fine1 T fresh ginger, sameZest from a small orange1 t chili oil

Followed recipe to the letter... it was delicious! Don't have a backyard, so used a stove-top grill pan and it was just perfect! the marinade seared to perfection and we only had 5 second of smoke alarm at the very end (thank you NYC apartments). Will definitely make again!

I agree the amount of oil seems excessive, but it's because flank steak has very little fat. More importantly, it's missing some type of acid. I would suggest replacing the brown sugar with 4oz of co*ke. You get the sugar, but also the acid that is needed for any marinade. Try it before you knock it. Do not marinate more than an hour, otherwise the meat starts to get mushy as the acid in the co*ke breaks down too much of the connective tissue and you get a pasty mess.

At first reading, it implies that Jeff Gordinier's mother soaked in the marinade! I know I'm fussy but it could have been worded better.

Perfecto! Could have used more garlic more ginger- and more marinate time - but still perfect!

Loved this easy recipe—used for Asian-inspired tacos. Cut the oil in half and used honey instead of sugar because I didn’t have any, but otherwise no tweaks. Marinated about 6 hours. Turned out lovely, great grill marks at 3-4 mins per side and rested about 5 before digging in.

My mom made this when I was a kid, and I imagine she got the recipe in California, where we lived when I was born. This was a staple of our weeknight meals, a single large flank steak, the kind you can’t find anymore, marinating in the corningware casserole pan that seemed custom made for it. It’s easy and perfectly delicious.

For the many, many people who don't have grills, could you give an alternate cooking method, please?

The combo of ingredients will tenderise well if left for a few hours,the salty soy and ginger will do their thing together for a wonderful meal,if in a rush I’d add a couple of slices of New Zealand Kiwi fruit(haha)but don’t leave too long or it will dissolve the meat fibres and you’ll be left with smoosh.I think I’ll hook a piece of Venison(he gave us a whole fallow)recently gifted to us by our hunter neighbour,and do this tonight!

What ingredient here is going to tenderize the meat? Flank needs tenderizing.

This seems eerily similar to our usual weekend steak marinade for the grill: Kikkoman Teriyaki.Our ribeye caps come out both perfectly salted and delightfully sweet -- store-bought instead of whisked together from scratch, but perhaps the lazy cook's version for a weeknight? :)

I've been making this for YEARS, only difference, I've always added equal parts oil(I've tried water also but do prefer the oil), organic soy sauce and a sugar(honey, coconut, or cane sugar. I've never measured the ginger, but add a fair amount along with garlic and pepper. This marinade does not need an acid and please don't ruin it with chemical laden co*ke. Grill on an open flame, keep it medium rare, tent and cut as thin as possible against the grain. Delicious.

Followed recipe but increased garlic and ginger. Marinated for 3 days d/t conflicting schedule. Grilled over coals...used meat thermometer to test for wellness. Perfection. This was a huge hit. Ive two more marinating now to bring for a cook out with friends on the lake. I know they will enjoy it too. Good recipe.

Loved this! Juicy and flavorful and easy to prep with ingredients already in my house. Will make again for sure!!

Really surprised when I looked at the comments for this recipe. I have made it many times just as the recipe spells out, and everyone loves it. Many have asked for the recipe. It isn't fancy, but for an easy summer barbecue it works! Don't over think it!

For all those people saying there isn't any acid - sugar acts the same way on meat - it's a powerful tenderizer.

Go with 3 minutes per side

I reduced the by 2/3 and combined neutral oil and sesame oil, upped the garlic and ginger, added red pepper flakes and lime juice - delicious!!