Teriyaki Flank Steak

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Teriyaki Flank Steak to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Teriyaki Flank Steak, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 cup wine
• 1/2 cup soy sauce
• 1/4 cup olive oil
• 1/4 cup brown sugar
• 1/4 cup grated fresh ginger root
• 2 cloves garlic, crushed
• 1 teaspoon ground black pepper
• 1 1/2 pounds beef flank steak

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large resealable plastic bag, mix the wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper

Step 2: Technique & Execution

Place steak in the bag, seal, and refrigerate 8 hours, or overnight

Step 3: Technique & Execution

Preheat an outdoor grill for medium-high heat

Step 4: Technique & Execution

Remove steaks from the bag, and discard marinade

Step 5: Technique & Execution

Place steaks on the grill and cook 6 to 8 minutes per side, to your desired degree of doneness

Step 6: Technique & Execution

The internal temperature should be at least 145 degrees F (63 degrees C) for rare