Teriyaki Flank Steak

Teriyaki Flank Steak

Active Time

10 minutes

Total Time

1 hour

Serving Size



  • 2 tablespoons fresh ginger
  • 8 cloves garlic
  • 1 cup reduced-sodium soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons sherry
  • 2 lb flank steak
  • Large zip-top bag
  • Aluminum foil


  1. Mince ginger and garlic. Whisk all ingredients (except steak and bag) until well blended. Place marinade and steak in zip-top bag (wash hands). Seal tightly and let stand 20 minutes (or overnight) to marinate.
  2. Preheat oven to 375°F; line baking sheet with foil. Place steak on baking sheet (discard marinade); bake 25–30 minutes until 125°F (for medium rare), 130°F (for medium), or up to 170°F (for well done). Transfer steak to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time. Serve.
  3. NOTE: The temperatures for medium rare and medium stated above are traditional temperatures for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends internal temperature of 145°F, as measured with a food thermometer, with a 3-minute rest time before slicing.

Other Preparation Methods

  1. Grill: Preheat grill (or grill pan) on medium. Combine 1 cup mojo marinade, 2 tablespoons soy sauce, and 2 teaspoons dried oregano in zip-top bag, then add 2 lb flank steak; seal and let stand 30 minutes to marinate. Grill steak 6–7 minutes on each side until 125°F (for medium rare). Let stand 5–10 minutes before slicing.

Nutritional Information

Amount per ⅙ recipe serving: Calories 230, Total Fat 10.00g, Sat Fat 4.50g, Trans Fat 0.00g, Chol 90mg, Sodium 210mg, Total Carb 1g, Fiber 0.00g, Sugars 0g, Protein 31g, Calc 2%, Vit A 0%, Vit C 0%, Iron 10%