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"The belly rules the mind."--Spanish Proverb

Teriyaki Flank Steak Recipe

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This recipe for Teriyaki Flank Steak is from Nina's Friends and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 C soy sauce
3 T honey
2 T vinegar
1 1/2 t garlic powder
1 12 t powdered ginger
3/4 C salad oil
large flank steak
Directions:
Directions:
Blend all ingred but steak in blender. Score steak in diamond pattern on both sides. Pour over marinade and refrigerate 24-48 hours, turning a few times. Broil or grill about 7 minutes on each side. Don't cook past pink in middle...not a cut of meat for "well-done". Cut across the grain in thin slices...an electric knife does this well.
Personal Notes:
Personal Notes:
Flank steaks are great if done right...it's basically a pretty tough cut of meat. They used to be a better buy...pre- fajitas. The flank steak is leaner than the skirt...and lots of folks like flank better for fajitas. It's a good choice for a crowd with little waste and practically no fat (thus the marinade).

 

 

 

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