Marinated Steak Teriyaki Recipe

This Marinated Steak Teriyaki is absolutely delightful and great to pep up those Friday dinners. This tasty Marinated Steak Teriyaki dish is sure to catch you by surprise and get you hooked to its tantalizing flavors. Trust me!


MethodInterest Group


 Soy sauce1⁄3 Cup (5.33 tbs)
 Red wine vinegar3 Tablespoon
 Honey1⁄4 Cup (4 tbs)
 Vegetable oil3⁄4 Cup (12 tbs)
 Scallions with green stem2 , chopped
 Garlic clove2 Large, peeled and crushed
 Ground ginger1 1⁄2 Tablespoon
 Ground coriander1 1⁄2 Teaspoon
 Ground cumin2 Teaspoon
 Ground cardamom1 1⁄2 Teaspoon
 Freshly ground black pepper To Taste
 Pineapple juice3⁄4 Cup (12 tbs)
 Red wine1⁄2 Cup (8 tbs)
 Flank steak2 Pound

Nutrition Facts

Serving size: Complete recipe

Calories 3554 Calories from Fat 1979

% Daily Value*

Total Fat 218 g334.7%

Saturated Fat 42.1 g210.3%

Trans Fat 0 g

Cholesterol 240 mg80%

Sodium 6189.3 mg257.9%

Total Carbohydrates 129 g42.9%

Dietary Fiber 10.5 g41.8%

Sugars 83.3 g

Protein 195 g390.5%

Vitamin A 6.9% Vitamin C 159.1%

Calcium 24.5% Iron 105.5%

*Based on a 2000 Calorie diet


In a medium size mixing bowl, combine the soy sauce, vinegar, honey, and oil.
Stir in the scallions, garlic, ginger, coriander, cumin, cardamom, and black pepper, and mix well.
Add the pineapple juice and red wine.
Place the flank steak in a flat, nonaluminum roasting pan just large enough to hold the meat.
Pour the marinade over the meat.
Cover the pan and refrigerate for at least 4 or 5 days, turning the meat once a day.
Position the rack of a barbecue about 4 inches from the fire.
When the charcoal briquettes are gray and hot, remove the steak, pat it dry with paper towels, and place on the grill.
Discard the marinade.
Cook the steak for about 5 to 7 minutes on the first side, turn and cook another 5 or 6 minutes on the second side.
Remove the meat from the grill, let it stand for 1 or 2 minutes, then cut it into thin diagonal slices across the grain of the meat.
For the broiler, preheat the pan in the broiler for at least 10 minutes.
Cook the meat close to the heat for the same length of time, leaving the door slightly ajar.