Grilled Teriyaki Flank Steak Recipe

Marinate

In a shallow dish or resealable bag combine 1 cup prepared teriyaki sauce, grated ginger, 2 tsp minced garlic, 1 tsp sesame oil, 1 tbsp brown sugar (if using), 1 tsp salt and 1 tsp black pepper. Add the 12 oz flank steak, turning to coat. Press out air (if bag) and refrigerate for at least 1 hour and up to 8 hours. Remove steak from fridge 30 minutes before cooking to come toward room temperature.

Preheat Grill

Preheat grill to high heat (about 450–500°F / 230–260°C) with one zone for direct heat and one for indirect heat. If using a grill pan or cast iron, heat it over high heat until very hot and lightly oiled.

Grill Steak

Remove steak from marinade and shake off excess (reserve marinade). Place steak over direct high heat and sear 3–4 minutes per side to get a crust (times depend on thickness). Move steak to indirect heat (lower heat) and continue cooking to desired doneness: about 4–6 more minutes for medium-rare (internal temp 130–135°F / 54–57°C), 6–8 minutes for medium. During the last 2 minutes brush steak with reserved teriyaki marinade and allow glaze to set, flipping once. Use an instant-read thermometer for accuracy.

Rest & Slice

Transfer steak to a cutting board and loosely tent with foil. Rest 8–10 minutes. Slice thinly across the grain into 1/4-inch slices. Sprinkle with chopped scallions and toasted sesame seeds. Optionally drizzle 1 tsp lemon juice over slices to brighten flavors.

Prepare Potatoes

Preheat oven to 425°F (220°C). Toss 1 lb halved baby potatoes with 2 tbsp olive oil, 1 tsp chopped fresh rosemary, 1 tsp minced garlic, 3 tsp salt and 1 tsp black pepper in a bowl until evenly coated.

Roast

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast in the preheated oven for 20–25 minutes, turning once halfway, until golden brown and fork-tender. If you prefer, finish under the broiler 1–2 minutes to crisp the tops.

Cook Vegetables

While potatoes roast and steak is resting, toss 2 cups broccoli florets with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Sauté in a skillet over medium-high heat for 4–6 minutes until bright and just tender, or steam for 3–4 minutes. Alternatively, place on the grill for 3–5 minutes to get a slight char.

Season

Remove from heat and, if desired, finish with a small pinch of salt and a squeeze of lemon (use portion from finishes).

Arrange sliced teriyaki flank steak on plate alongside rosemary potatoes and vegetables. Spoon any pan juices or reserved warmed marinade (briefly simmered to be safe) over steak. Garnish with chopped scallions and toasted sesame seeds. Serve immediately.