Teriyaki Flank Steak
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup wine1/2 cup soy sauce1/4 cup olive oil1/4 cup brown sugar1/4 cup grated fresh ginger root2 cloves garlic, crushed1 teaspoon ground black pepper1 1/2 pounds beef flank steak
In a large resealable plastic bag, mix the wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper. Place steak in the bag, seal, and refrigerate 8 hours, or overnight.
Preheat an outdoor grill for medium-high heat.
Remove steaks from the bag, and discard marinade. Place steaks on the grill and cook 6 to 8 minutes per side, to your desired degree of doneness. The internal temperature should be at least 145 degrees F (63 degrees C) for rare. Allow the steaks to sit about 5 minutes before slicing against the grain, and serving.
Number of Servings: 4
Recipe submitted by SparkPeople user CELTIC_WITCH.
Preheat an outdoor grill for medium-high heat.
Remove steaks from the bag, and discard marinade. Place steaks on the grill and cook 6 to 8 minutes per side, to your desired degree of doneness. The internal temperature should be at least 145 degrees F (63 degrees C) for rare. Allow the steaks to sit about 5 minutes before slicing against the grain, and serving.
Number of Servings: 4
Recipe submitted by SparkPeople user CELTIC_WITCH.
Nutritional Info Amount Per Serving
- Calories: 480.2
- Total Fat: 26.7 g
- Cholesterol: 85.1 mg
- Sodium: 1,194.7 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 0.5 g
- Protein: 36.5 g
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