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Teriyaki Flank Steak Recipe
|Soya sauce||75 Milliliter (1/3 Cup)|
|Sake/Mirin||150 Milliliter (2/3 Cup)|
|Rice vinegar||75 Milliliter (1/3 Cup)|
|Sesame oil||15 Milliliter (1 Tablespoon)|
|Garlic||2 Clove (10 gm), finely chopped|
|Ground pepper||To Taste|
|Flank steak||1 1⁄2 Pound|
|Cornstarch||15 Milliliter (1 Tablespoon, Diluted In Water)|
Serving size: Complete recipe
Calories 1528 Calories from Fat 494
% Daily Value*
Total Fat 51 g78.6%
Saturated Fat 17.2 g85.8%
Trans Fat 0 g
Cholesterol 180 mg
Sodium 5254 mg218.9%
Total Carbohydrates 31 g10.3%
Dietary Fiber 1.2 g4.8%
Sugars 1.4 g
Protein 144 g288.5%
Vitamin A 0.1% Vitamin C 5.6%
Calcium 4.5% Iron 45.1%
*Based on a 2000 Calorie diet
Place the steak on a plate and pour the marinade over it; let marinate for 4 to 6 hours in the refrigerator.
Drain the steak well and set aside the marinade.
Grill for 6 to 9 minutes on each side (avoid overcooking or the steak will become tough).
Heat the marinade in a saucepan over low heat and thicken with the cornstarch.
When serving, slice the steak against the grain and accompany with the sauce.